Buttermilk Fried Chicken
ID: d9260726...
A simplified recipe for traditional Southern pan-fried chicken that yields juicy meat and a perfectly crispy, golden-blonde crust. By using a smaller whole chicken and a low-temperature frying technique, this method ensures the chicken is cooked thoroughly without burning the crust.
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🍳 Cooking Flow
Cut a small whole chicken into 8 similar-sized pieces and season liberally. → Coat the chicken pieces in buttermilk and brine in the refrigerator for 12-24 hours. → Prepare the seasoned flour mixture with baking powder, double-dredge the chicken using an egg wash, and let rest for 30 minutes. → Pan-fry the white and dark meat in separate skillets at a gentle 250°F (121°C) fizzle, turning occasionally. → Crisp at medium heat until the white meat registers 160°F (71°C), then drain on a wire rack for 10 minutes.
Cooking Steps
Brief Cooking Order
Cut a small whole chicken into 8 similar-sized pieces and season liberally. → Coat the chicken pieces in buttermilk and brine in the refrigerator for 12-24 hours. → Prepare the seasoned flour mixture with baking powder, double-dredge the chicken using an egg wash, and let rest for 30 minutes. → Pan-fry the white and dark meat in separate skillets at a gentle 250°F (121°C) fizzle, turning occasionally. → Crisp at medium heat until the white meat registers 160°F (71°C), then drain on a wire rack for 10 minutes.
Introduction
A simplified recipe for traditional Southern pan-fried chicken that yields juicy meat and a perfectly crispy, golden-blonde crust. By using a smaller whole chicken and a low-temperature frying technique, this method ensures the chicken is cooked thoroughly without burning the crust.
Step 1
Cut out the chicken's backbone using kitchen shears, then split the chicken in half by cutting straight down the breastbone with a chef's knife.
Step 2
Separate the leg quarters from the breast quarters by pulling them apart and slicing through the skin and thin flesh connecting them.
Step 3
Cut into the joint between the drumstick and thigh until you hit bone, then dislocate the joint and slice through the remaining meat to separate them.
Step 4
Slightly cut each breast portion into two parts of roughly equal mass (one with the wing attached) to yield a total of 8 similarly sized pieces.
Step 5
Season all pieces aggressively on both sides with salt, pepper, onion powder, garlic powder, and a light pinch of cayenne.
Ingredients List
Important Notes
Always use a small whole chicken (3 to 3.5 lbs). Larger pre-cut grocery store chickens will burn on the outside before cooking through to the bone.
Separate the white and dark meat into two different pans to control the cook times and temperatures independently.
Do not add garlic or onion powder to the outer flour dredge as they burn easily in hot oil. Keep them on the inner seasoning layer directly on the raw meat.
Baking powder is a crucial ingredient that reacts with the moisture to make the crust airy, light, and extra crispy.
Never pour used fry oil down the kitchen drain. Let it cool and dispose of it by burying it in garden soil as fertilizer or throwing it in the trash in a sealed container.
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