Buttermilk Fried Chicken

Description

Wow, wow, wow is how people describe this recipe. You really can't go wrong. If you have a fryer, this is an easy meal to make. You can even prepare the flour mixture in advance so you always have it on hand. This pairs well with Fried Okra in Cornmeal.

Ingredients

4-6 thin sliced chicken breasts (or any cut)

2 tsp kosher salt

2 tsp garlic powder

2 tsp onion powder

2 cups buttermilk (you can use milk or greek yogurt)

2 tbl Tapatio brand hot sauce

1 cup flour

1 cup cornstarch

2 tsp kosher salt

2 tsp paprika

2 tsp pepper

Oil for frying

Serves 4-6.

Steps

1. Mix 2 tsp kosher salt, and garlic and onion powder. Coat chicken in this rub.

2. Mix buttermilk and hot sauce and place chicken in a covered container in this mixture for 2 hours or overnight.

3. Preheat deep fryer to 375 degrees. Ours uses a gallon of vegetable oil. Prepare a clean, dry cookie sheet by covering in paper towels. Set beside the fryer so fried chicken can drip oil on to the towel when done.

4. On a new cookie sheet or large flat plate, mix flour, cornstarch, 2 tsp kosher salt, paprika, and pepper. Place chicken pieces on the flour mixture, one at a time, and generously coat the chicken. Place covered chicken pieces on a clean and dry cookie sheet to prepare for frying. You can use the remaining flour to make gravy or cover other vegetables like mushrooms, okra, etc. Do this by dipping them into either egg wash or the leftover buttermilks and coating in flour mixture. Fry after the chicken is done.

5. Place chicken into the preheated fryer. Make sure that no pieces are touching. When skin gets darker, use a thermometer to check the temperature. Remove once the chicken is 160 degrees and place on the towel covered cookie sheet. Cool and serve.