Tenderizing the Chicken
large frying pan
Tenderizing the Chicken:
Using cut up chicken or chicken pieces of your choice place in a dish and pour buttermilk over the pieces. Make sure all the pieces have a good soaking. Cover and refrigerate for up to 24 hours. Buttermilk helps to tenderize the chicken and will help to keep it juicy when fried.
Remove the chicken from the buttermilk and season. These are the basic ingredients most used. You can add to them or take away from them. Traditionally most home cooks simply salt and pepper the pieces. Parsley flakes, paprika, a little grating of nutmeg or a dash of cinnamon can give big flavor boosts. 11 herbs and spices is an industry secret for a reason. Give the chicken about an hour to really marry the flavor of your seasonings. You can also combine this step and soak the chicken in seasoned buttermilk.
Heat a large skillet with about 1 inch or more of oil. I use lard. When the grease is kept hot at about 320° - 325° the oil fries the chicken and the lard does not make the chicken greasy. Season your flour lightly with the seasonings used for the chicken. Careful not to over do it. Roll the chicken pieces in the seasoned flour and gently place in the hot oil. Cook chicken on one side until golden brown. You don't want to cook it too fast as it will burn before the chicken is cooked through to the bone. Turn the chicken and allow that side to become golden brown. The juices should clear. Remove to paper towels to drain.
Note: If you want a more thick crispy chicken coating double dip the pieces in the buttermilk and flour before placing in the hot oil. Using self rising flour also helps to create the thicker crispy coating.
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