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RECIPE INDEX
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1 5lb chicken cut into 8 pieces
juice of 1 lime
Approx 3 cups of vegetable oil for
frying chicken.
Additional 2 cups of buttermilk for
breading.
Heat oil to 325 degrees
Heat the oven to 350 degrees
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For the Magic Brine
2 cups Apple Cider Vinegar
4 cups Buttermilk
1 cup orange juice
1 tbsp salt
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/4 tsp freshly grated ginger
2 cloves of garlic grated
1/2 tsp smoked paprika
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For the Magic Flour Mix
3 cups all purpose flour
1/4 tsp black pepper
1/4 tsp chili pepper
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp corn starch
1/4 tsp ground nutmeg
1/4 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp garlic powder
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I used a whole chicken and I cut him into 8 pieces. I had two
wings, two drumsticks and I cut both breast meat into 4 pieces
so I had 8.
Wash and rinse the chicken under cold running water with the
juice of 1 lime. Drain the water from the meat.
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Mix all the ingredients for the brine into a bowl
and pour it over the chicken.
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Be sure that all the meat is fully covered by the buttermilk
brine liquid.
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Cover the chicken happily soaking in his brine for 24 hours
in the refrigerator. Yes..the longer he soaks in his bath the
juicier he is when you bite into him.
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Now while the chicken is draining we want to set up our station for
breading our chicken for frying.
Heat your oil to 325 degrees. Use a medium height pot you do not want
to full the pot up too much but we want the chicken fully covered by the
oil. While the oil is heating season the flour with the ingredients above.
Then separate the flour into two bowls.
Pour 2 cups of buttermilk into another bowl.
You want your chicken first then one set of flour, followed by buttermilk,
then the last bowl of flour mixture
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After your 24 hour period...remove the chicken
from the brine and let it drain on a wire rack with
a baking sheet under it to capture any drippings.
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First dust the chicken in the flour, shake off the excess
flour, dip into the buttermilk, then dredge in the last set of
flour. This you want a little more clumping on it to get more
of a crust. Repeat this for the rest of the pieces. Let it sit
for a few minutes until your oil is at the right temp. It is
important that your oil is at the right temp.
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Start with the dark meat first as this takes longer. This
would be the drumsticks, wings, thighs with bone in. Do not
crowd the pot. I fried 3 pieces at a time for 15 minutes.
After frying I placed it on my wire rack and finished it off in
the oven for another 10 minutes. The temp of the meat
should be 165.
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Here are your perfectly cooked buttermilk fried chicken!
Mine came out very crunchy and very flavorful.
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Let me know how yours comes out!
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