Crispy Buttermilk Fried Chicken
Posted by Stelios on 21st Jul 2023
Celebrate the all-American classic with our delicious and crispy Buttermilk Fried Chicken recipe. The combination of tender chicken, creamy buttermilk, and a flavourful coating creates the perfect dish for any occasion.
History of Southern Fried Chicken
It's essential to acknowledge the rich history behind this iconic dish. Deep-frying chicken dates back to the Middle Ages in Europe, but the Scottish brought the method of frying chicken in fat to America's Southern region. However, it was the enslaved Africans who elevated fried chicken to the beloved dish we know today. By infusing their own unique seasonings, they transformed the Scottish version into the flavorful fried chicken adored worldwide. The dish eventually spread to other countries and cultures, but its heart will always reside in the American South.
Why Use Buttermilk?
The secret to our succulent and crispy fried chicken lies in the use of buttermilk. Thanks to its gentle acidity, buttermilk acts as a natural tenderiser, ensuring the chicken remains juicy and tender. Additionally, when the chicken is dredged through the dry mix after marinating in buttermilk, it develops a flaky and crunchy crust, making every bite a delight.
What You Need:
| Ingredient | Quantity/Volume |
| Chicken Thighs & Legs | 2kg |
| Buttermilk | 300ml |
| Garlic Granules | 25g |
| Ceres Alpha Coater | 50g (and as needed for coating) |
| Frying Oil | as needed for marinade and coating |
Method:
1. In a large bowl, mix the buttermilk, Garlic Granules, and 50g of Ceres Alpha Coater (or your chosen seasoned flour) together until well combined.
2. Add the chicken pieces to the buttermilk mixture, making sure they are fully coated. Cover the bowl and marinate the chicken in the fridge overnight or for at least two hours.
3. Remove the chicken from the buttermilk marinade. Dredge each piece thoroughly in the Ceres Alpha Coater, ensuring an even coating.
4. Preheat your fryer to 170°C (340°F).
5. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the fryer. Fry the chicken in batches if necessary.
6. Fry the chicken until it reaches an internal temperature of at least 75°C (165°F) and achieves a beautiful crisp, golden-brown exterior.
7. Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
8. Serve your mouthwatering Buttermilk Fried Chicken hot and enjoy its irresistible crispy and juicy goodness.
