Buttermilk Fried Chicken
A fun spin on the classic, Southern-style favorite only the way Chef Mike Cordero could envision it!
Ingredients: Fried Chicken
- 1 (3 1/2 pound) chicken, cut into 8 pieces
- 1 qt canola oil frying oil
- 2 cups buttermilk
- 1 teaspoon Salt
- ¼ black pepper
- ¼ cayenne pepper
- Vegetable oil, for frying
- 6 cup self-rising flour
- 1/2 teaspoon sweet paprika
- Freshly ground pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Yields 4 Servings
Ingredients: Brine
- 5 lemons, halvs
- 12 Bay leavers
- 1 Bunch (4. oz) thyme
- 1 bunch flat-leaf parsley
- ½ Honey
- 1 Head garlic clove
- ¾ cup black peppercorns
- 2 cups Kosher Salt
- 2 Gallons water
Yields 20 Gallons
Directions: Fried Chicken
Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
Directions: Brine
The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs; bay leaves, parsley, and thyme. This amount of brine will be enough for 10 pounds.