Buttermilk Marinated Southern Fried Chicken Recipe Video
A loyal, and observant, reader informed me that my almost famous buttermilk fried chicken recipe had not made the move over to this new blog. I was shocked and appalled. But, I recovered quickly, and so here you go. As you’ll see, the secret is getting the spice mix into the marinade, and into the chicken, instead of just the flour.
We’ve made this Southern favorite a lot faster and easier by using boneless/skinless thighs instead of the traditional whole cut-up chicken. The thighs cook much faster and more evenly than the usual array of chicken parts. The buttermilk marinade and spice mix is fairly traditional, but hey, why mess with perfection!
I’m assuming you’ve seen the mashed potato recipe video, but just in case, I linked it here. You can't serve these beautiful thighs with some water-logged,lumpy mashers! Also, I've included a very basic chicken gravy recipe video below.
Ingredients
Chicken thighs - 10, skinless and boneless
Low fat buttermilk - 2 cups
Kosher salt - 2 tablespoons
Hungarian paprika - 1 tablespoon
Black pepper - 1 tablespoon
Cayenne pepper - 1 teaspoon
Flour - for dredging
Vegetable or peanut oil - for frying
Directions
GETTING READY
1) In a mixing bowl, put the chicken and sprinkle with black pepper, paprika, salt and cayenne.
2) Pour in the buttermilk and toss the chicken lightly.
3) Put the chicken in the fridge and let it marinate for 3 hours.
MAKING
4) In a mixing bowl, mix together the flour, salt and pepper.
5) Sprinkle some flour on a pan. The chicken will be placed on this pan before it is fried.
6) Remove the marinated chicken from the fridge and dredge it in the seasoned flour.
7) Place the coated chicken on the floured pan and let it sit for about 20 minutes.
8) In a pan placed over medium high heat, add the oil and let it heat up.
9) Add the chicken pieces in the oil and raise the heat to high.
10) After the chicken has cooked for 3-4 minutes, reduce the heat to medium.
11) Fry the chicken for about 8 minutes on each sides, till done.
SERVING
12) Transfer the hot chicken pieces to a serving plate, garnish with some chopped parsley and serve while still hot.
1) In a mixing bowl, put the chicken and sprinkle with black pepper, paprika, salt and cayenne.
2) Pour in the buttermilk and toss the chicken lightly.
3) Put the chicken in the fridge and let it marinate for 3 hours.
MAKING
4) In a mixing bowl, mix together the flour, salt and pepper.
5) Sprinkle some flour on a pan. The chicken will be placed on this pan before it is fried.
6) Remove the marinated chicken from the fridge and dredge it in the seasoned flour.
7) Place the coated chicken on the floured pan and let it sit for about 20 minutes.
8) In a pan placed over medium high heat, add the oil and let it heat up.
9) Add the chicken pieces in the oil and raise the heat to high.
10) After the chicken has cooked for 3-4 minutes, reduce the heat to medium.
11) Fry the chicken for about 8 minutes on each sides, till done.
SERVING
12) Transfer the hot chicken pieces to a serving plate, garnish with some chopped parsley and serve while still hot.
Editors Review
Southerners love their fried chicken and here is the buttermilk marinated fried chicken thighs; sounds like a perfect way to bribe your loved ones for the small favors you need! Here chef talks about leaving the marinade overnight, which makes it a perfect make ahead dish and all you need is to fry it the other day. These should definitely taste best with delicious potato mash or coleslaw salad.Comments
Comments: 2 |
Add a Comment
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
