Some friends of ours decided to host a Waffle Dinner a few weeks ago to enjoy some breakfast goodness at supper time. And then it hit us—what goes better with waffles?? Fried Chicken, of course!!! (And yes, perhaps my old haunts of Roscoe’s Chicken and Waffles might have influenced some things, too.)
Thus we were on the course to pull together the perfect fried chicken—juicy, crispy, just the right amount of breading, well seasoned, and not the least bit oily. I’ll admit, I was pretty intimidated–I had never tried to make fried chicken before. Between my mom’s deliciously seasoned fried chicken and Popeye’s (don’t hate!), I had no reason to venture out. But apathy in the kitchen leads to no where–so off we went!
We settled on Alton Brown’s recipe for Fried Chicken because we liked the general theory behind his madness—however, we did tweak it because this gal needs her spice and seasonings. I also prefer dark meat with chicken and thus substituted accordingly.
The results? Pretty darn good. Seriously! Because of the buttermilk the chicken was extremely juicy. I also like the fact that his recipe allows for just the right amount of breading/crunch—not too much but not too little. Next time we’ll add more seasoning and hot sauce to the buttermilk as it marinates overnight. We weren’t sure how much would actually soak into the chicken and thus, were pretty conservative on the spice. I’m thinking at least 1/2 cup of Frank’s Red Hot Sauce next time with the milk. 🙂 Word to the wise—and we learned this the hard way–Don’t add Paprika or Cayenne to your dredging flour. It burns! 😦
Buttermilk Fried Chicken
Adapted from Alton Brown
Chicken, with your preference of cut (we did 8 drumsticks and 8 thighs)
2 Tablespoons Kosher Salt
2 Tablespoons Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Cayenne Pepper
Flour, for dredging
Peanut Oil, for frying
For Buttermilk Marinade:
2 Cups low fat buttermilk
2-3 Tablespoons Tabasco Sauce
1 Tablespoon Garlic Salt
1 Tablespoon Onion Powder
½ Tablespoon Black Pepper
½ Teaspoon Cayenne Pepper
Place chicken pieces into a plastic container and cover with buttermilk marinade. Cover and refrigerate for 12 to 24 hours.
Fill deep fryer with peanut oil and raise heat to 325 degrees. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Let chicken sit on racks for 10 minutes to allow the breading to set.
Place chicken skin side down into fryer. In batches, cook chicken until golden brown—about 15-18 minutes or when internal temperature reaches 170-175 degrees for dark meat (165 degrees for white meat).
Drain chicken on a rack over a sheet pan and serve after 10 minutes.