Saturday, November 20, 2010

Fried Chicken

Ok, I must admit that I made this recipe with one thing in mind... that thing being the leftovers that I am happily stuffed with now.  Growing up I never had cold fried chicken because, well in my house my mom cooked for me, my brother and my dad and well there just wasn't anything left in the end.  Yes, I am quite sure that we could have eaten any amount of fried chicken brought into the house. I have been working on a good fried chicken recipe for a while, almost embarrassing for me to admit by the way since I can't remember ever having a bad piece of fried chicken made by any member of my family, well except for me. but after several attempts, I got it right this this time...

The Marinade
3 cups buttermilk
1 1/2 tsp salt
1 tsp pepper'
1 tsp garlic powder
a couple of good shakes of hot sauce
a big pinch of oregano and basil

Put the marinade ingredients in a not-reactive dish and let it sit on the counter for about half an hour while the flavors bloom then drop in your chicken. I put in two bone in skin on breasts, a handful of wings and one boneless skinless breast, you should put in what ever your family will eat.  Make sure that it is covered in liquid then put on a lower shelf of your fridge and soak for at least overnight, mine sat for about 2 days.  The cool thing about a buttermilk marinade is that it doesn't over marinade meat.  When it is time to go put your breading together...

2 cups all-purpose flour
1 tablespoon salt
2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
I really had to crop this one so you couldn't see my filthy stove top!

Put the ingredients in a paper grocery bag and mix together, then take your chicken out of the buttermilk and put them, a few pieces at a time into the bag, shake until well coated and set aside on a plate.  Once you have all of your chicken breaded put a plate or pan in the refrigerator for at least 20 minutes while you heat up the oven and a pan of oil.  Turn your oven to 350 then put enough oil in a pan to fill it about an inch deep (maybe 3 cups in my 12 inch skillet).  Then heat the shortening to 375 degrees when it is ready. put your chicken in a few pieces at a time, don't crowd then and let them cook for 4-5 minutes on each side for breasts (legs and wings will take less time).  When they are that beautiful golden brown put them all on a pan and into the oven for another 10- 15 minutes to finish.  No you don't have to finish in the oven, but I like to because I like everything done at the same time.  

It was wonderful on the evening of it's premiere, but a couple of days later right out of the fridge with a little salt and pepper it was wonderful.  Sorry no pictures of that... when I had it cold it was on a paper towel in front of the TV, just like it should be.


  1. Delicious! I have never made homemade fried chicken before, but I'm very inspired after reading your post. Especially when I think about leftovers...I love cold fried chicken! Thank you for sharing. I hope you have a great week!

  2. Southern girl here! Fried chicken is my main dish. Can you believe I never make it! My mother made the best fried chicken on the planet and I know how she did it--I think. You've inspired me to try.


  3. yummo! I have been meaning to make some fried chicken but still haven't....I have buttermilk in the fridge so now I just might get around to it.
    Thanks Bryan and I'm with you on the leftovers, bring on the paper towel

  4. Buttermilk makes all the difference, doesn't it? This is making my mouth water at this early hour!
    Happy Thanksgiving, Bryan!