Buttermilk "Fried" Chicken
Couldn't find a recipe that worked for us, so we finally adapted several, and created a delicious feast.
Marinade:
3 cups buttermilk
1 Tbsp kosher salt
1 Tbsp black pepper
2 tsp cayenne pepper
4 pounds chicken, cut into pieces
1st dredge:
2 cups self-rising flour
1 Tbsp black pepper
2 tsp kosher salt
2 tsp garlic powder
Binder:
4 eggs
1 cup buttermilk
2 Tbsp Tabasco sauce
2d Dredge:
2 cups seasoned bread crumbs
In a large bowl, combine buttermilk, salt, black pepper and cayenne. Add the chicken and turn to coat. Cover with plastic wrap and let stand at room temperature for 2 hours or refrigerate for 4 hours.
In a medium bowl, beat the eggs, then add the buttermilk and pepper sauce.
In a large baggie or paper sack, blend the flour, pepper, salt and garlic powder. In another baggie or paper sack, place the bread crumbs.
Lift the chicken out of the marinade, let drip, then dredge in flour mixture. Remove, shake off excess flour, and coat in buttermilk/egg mix. Remove, let drip, then dredge in bread crumbs. Place on rack and let rest about 10 minutes.
Using a Charbroil Big Easy infrared fryer, stack the chicken pieces in the racks with big bone pieces toward the outer edges, and the breasts up top. Cook until done, about 75 minutes, depending upon weather. http://www.charbroil.com/catalog/product..../cat egory/143/
2d Method: Bake in oven at 350 degrees on a grill pan, so the bottom will crisp, too.
3d Method: Fry in peanut oil.
We used the first method, and it was delicious.
Marinade:
3 cups buttermilk
1 Tbsp kosher salt
1 Tbsp black pepper
2 tsp cayenne pepper
4 pounds chicken, cut into pieces
1st dredge:
2 cups self-rising flour
1 Tbsp black pepper
2 tsp kosher salt
2 tsp garlic powder
Binder:
4 eggs
1 cup buttermilk
2 Tbsp Tabasco sauce
2d Dredge:
2 cups seasoned bread crumbs
In a large bowl, combine buttermilk, salt, black pepper and cayenne. Add the chicken and turn to coat. Cover with plastic wrap and let stand at room temperature for 2 hours or refrigerate for 4 hours.
In a medium bowl, beat the eggs, then add the buttermilk and pepper sauce.
In a large baggie or paper sack, blend the flour, pepper, salt and garlic powder. In another baggie or paper sack, place the bread crumbs.
Lift the chicken out of the marinade, let drip, then dredge in flour mixture. Remove, shake off excess flour, and coat in buttermilk/egg mix. Remove, let drip, then dredge in bread crumbs. Place on rack and let rest about 10 minutes.
Using a Charbroil Big Easy infrared fryer, stack the chicken pieces in the racks with big bone pieces toward the outer edges, and the breasts up top. Cook until done, about 75 minutes, depending upon weather. http://www.charbroil.com/catalog/product..../cat egory/143/
2d Method: Bake in oven at 350 degrees on a grill pan, so the bottom will crisp, too.
3d Method: Fry in peanut oil.
We used the first method, and it was delicious.
