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Iron Fry
Buttermilk Fried Chicken Recipe
I often think of the tasty buttermilk fried chicken my granny used to make for us kids whenever the occasion called for it - be it Birthdays, Christmas, or even just on those days when one of us felt down in the mouth. It is so flavoursome, that you really can't get enough of it. It's crunchy and tasty just like you would expect a perfect fried chicken to be!
A bonus is that buttermilk fried chicken recipe is a simple yet very appetizing dish that you should find easy to cook. Let's have a look at the recipe so that you can try it out yourself for your family.
Buttermilk fried chicken recipe will require:
For chicken Marinade:
1) 3 pound chicken portions
2) 2 cups buttermilk
3) 1 large sliced onion
4) ¼ cup mixed fresh herbs (or if you don't have fresh use a teaspoon of dried herbs instead)
5) ½ teaspoon paprika
6) ½ teaspoon cayenne pepper
For coating:
1) 2 cups flour
2) ½ teaspoon garlic salt
3) ½ teaspoon onion salt
4) 1 teaspoon cayenne pepper
5) Salt and pepper
For deep frying: Use any high smoke-point oil such as canola oil, peanut oil or grapeseed oil.
Method:
Make up the marinade and add the chicken to the dish, making sure the marinade covers it. Keep it in the refrigerator overnight, or two days for best results. Drain chicken in a colander but leave the herbs on the chicken. Now mix all the ingredients for the coating in a large plastic or paper bag.
Meanwhile heat oil for deep frying in a large skillet. Do not let the oil smoke. Check if the oil is hot by dropping a pinch of flour. If it sizzles, it means it's hot enough.
Now add chicken portions into the bag of flour and mix thoroughly until the chicken is coated well. Shake off the excess coating from each portion and put the chicken pieces into the hot oil and fry on each side for 12-15 minutes until golden brown on both sides. Make sure the oil is hot enough to cook the chicken but not that hot to burn it.
Remove the chicken pieces with tongs and drain excess oil in kitchen towel or you can place them on a rack over a baking sheet. Serve hot.
This recipe should make enough marinade and coating for a quantity of chicken required to serve 4 people. It is a good recipe that the whole family can enjoy together. Add a salad to give the meal a healthy dimension - although be prepeared for the children to want it with with cheese or chilli dip and ketchup. As this will be an occasional treat rather than their staple diet let them enjoy the fried chicken the way they like it!
Tips: Use a cast iron fry pan for buttermilk fried chicken recipe. Avoid using vegetable shortenings for frying the chicken as it's not very healthy.
About the Author
The Author is a keen writer on various subjects including healthy eating. You can find a great deal of resources at www.planthatdiet.com To read more on this subject go to
http://www.planthatdiet.com/why-you-should-eat-lots-healthy-dieting.php
Cast Iron Fry Pan - stuff still sticks!?
Yes, I keep it seasoned. Yes, I wipe it out and don't use soap and water. However, when I cook stuff, especially like when I'm cooking a steak, stuff sticks on the pan and can't be removed, even when I scrape it. I have tried both oil and non-stick spray, and nothing keeps this from happening. Ideas?
The message I"m getting is - use more oil (than I've been using), and make sure pan is hot before adding oil (or uncooked food - though I already do that).
Sounds like two issues here:
First - hot pans equal sear and sear is what keeps stuff from sticking. Make sure your pan if flaming hot and the oil you added has had time to heat up as well.
Second - oil, oil should be used, never butter. Your steak may have some fat on it, but the leaness of meats today means they don't have enough fat on them to keep them from sticking. So add a good vegetable oil (saffron or canola are my faves) to the hot pan and let the oil heat up before adding the meat. You should hear a nice sizzle when they hit the pan, if not - then it wasn't hot enough.
One last thought - leave the meat alone until it's done cooking. So if you want a rare steak and decide four minutes one each side - leave it alone for the full four minutes. If you try to move it before the searing or char happens you're going to have it stick. This is particularly true for chicken, fish and pork cooked in a non-stick pan.
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