louisiana buttermilk fried chicken recipe

LOUISIANA BUTTERMILK FRIED CHICKEN RECIPE SKIN
LOUISIANA BUTTERMILK FRIED CHICKEN RECIPE PLUS

Did you know you can reuse the cooking oil? Allow the oil to cool completely.Once the chicken has been fried set it on a cooling rack, set on a baking pan lined with paper towels, to allow the excess oil to drip off.For extra crispness add a tablespoon of corn starch to the flour.The cast iron distributes heat evenly and the high sides help contain oil splatters.

If you have one, a dutch oven works well.

Use a cast iron skillet with high sides.

Be sure that each piece is cooked to an internal temperature of 165☏

Use a thermometer : There’s nothing worse than biting into a beautifully browned piece of chicken only to find a raw center.

Check the internal temperature using a thermometer and fry for 3-5 minutes more if needed.

When you go to flip your chicken use your pastry brush to apply more oil to any floury spots.

Fry for about 25 minutes flipping the chicken halfway through.

While the fryer is heating up use a pastry brush to apply a thin coating of oil to the outside of the chicken.

Air Fryer InstructionsĪ good alternative to deep frying your chicken is to use an airfryer, You save some of the calories, but still end up with a crispy coating. Set chicken pieces aside.ĭrain crispy fried chicken on paper towel-lined plate. If chicken is large, you may need to cut into more pieces (we halved our chicken breasts so they would cook quicker).

LOUISIANA BUTTERMILK FRIED CHICKEN RECIPE SKIN

Cut up chicken in pieces (You can skin them too if you prefer).

No Marinade: The chicken for this recipe does not call for a marinade, so you don’t have to use one if you don’t want to to save on time.ĬUT CHICKEN.

Soak the chicken pieces in a marinade of buttermilk or yogurt, along with any seasonings, for at least 1 hour, but not longer than 12. Because of the low acidic level, the marinade will break down the proteins and create a flavorful tender chicken.

Marinade: this is mostly used to flavor and tenderize.

Place the pieces in a bowl and refrigerate for at least 2 hours, but not longer than 24.

Evenly rub sea/kosher salt, along with any other seasonings, on the outside of each piece. Dry Brine: Is a good way to add crispness to the skin of the chicken without changing the natural moisture of the meat.Should I dry brine or use a marinade ? Both are great options so it depends on what you’re after. Some other oils with a high smoke point are coconut oil, peanut oil, and even lard. I do suggest frying like pieces together at the same time as the different cuts will fry at different rates.īest oil to use : The most common oils used are probably vegetable oil and canola oil. Other than personal preference it doesn’t matter. Which pieces are best? If your family prefers drumsticks, which is all my kids want, skip buying the mixed package and just pick up a package of only drumsticks. Here are a few things to remember when making the chicken… The breading was our favorite part, and made for an extra crispy fried chicken. Today’s buttermilk fried chicken was simple and beyond delicious! We bought our chicken and cut it up, but you can buy it already cut if you want to skip that step. We were so excited to try our own version and were so happy with the results. We’ve been enjoying it since I was a little girl and it’s been a staple at so many family picnics over the years. Serve it up with some broccoli salad, pasta salad or even baked beans to complete the meal. We love to make buttermilk fried chicken for holidays and picnics.

LOUISIANA BUTTERMILK FRIED CHICKEN RECIPE PLUS

Plus – it’s easier to make than you think!! You can’t go wrong with delicious buttermilk fried chicken! It’s great for picnics, barbecues, holidays and more.

Louisiana buttermilk fried chicken recipe