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A Cooking Adventure with Thom


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Buttermilk Fried Chicken  

Thom Hackett

Servings: 6

My family loves fried chicken.  This is a recipe that begins by frying and then finishing in the oven.  The chicken becomes really crispy on the outside and remains moist on the inside. 

 

Ingredients


2 chickens, cut into serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

oil or shortening (Crisco Solid Shortening is Good)

 

Cooking Method

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 F.

Combine the flour, salt, and pepper in a large bowl.

Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.  You should place the coated chicken on a baking sheet as you coat all the chicken prior to frying.

Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven).  Don't crowd the pieces.

Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan.  

Allow the oil to return to 360 F before frying the next batch.

When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.  Serve hot.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183