Monday, January 30, 2006

Buttermilk Fried Chicken

My friend, June, asked me for this recipe.

I know some of you are doing Tech's Great Slim Down, and this would be difficult for you without a lot of those tradeoffs I talked about on that blog. So, tomorrow, I'll post my Skinny Fried Chicken recipe for you all to try.

8 whole chicken thighs
2 cups buttermilk
2 cups flour
4 tablespoons seasonings
1/2 cup peanut oil

1. Heat oven to 200º F. Put a wire rack on a baking sheet.

2. Wash and dry the chicken thighs. Put in a bowl. Pour the buttermilk over the chicken. Mix so the chicken is covered. Marinate 1-4 hours, turning the chicken occasionally.

3. Combine the flour and seasonings in a plastic bag or a pie plate. Heat the oil in a skillet with high sides until 375º F. One at a time, drain the buttermilk from the chicken thighs, coat with flour mixture and put, skin side down, in the pan. Cook 2-3 minutes, until browned. Turn over and brown other side.

4. Turn the heat down to medium-low. Turn the chicken over and cook 20 minutes longer, turning after 10 minutes.

5. Place, skin-side up, on wire rack and put in oven to drain and keep warm while you cook the next batch. Let the last batch drain on the rack for a few minutes before serving.

1. You can substitute any equivalent amount of chicken parts for the 8 thighs.

2. Use whatever seasonings you want and adjust the amount to your taste. They can be as simple as salt and pepper or you can use a preblended spice mix or mix whatever spices you have on hand that you like. Adjust the amount of flour and seasonings to coat the amount and size of chicken pieces you're using. Don't flour the chicken ahead of time. Do each piece right before you put it in the pan. So, if you're doing more than one batch, leave the chicken in the buttermilk until you're ready to cook it. (Trust me on this. If you flour it ahead of time, it doesn't get as crispy and if it's not crispy, why bother?)

3. You can marinate the chicken overnight or do it in the morning and refrigerate it all day, if you want. But you don't need to do it that long for the recipe to turn out fine.

4. You'll have to adjust the amount of the oil according to the size of your pan. It should be about an inch deep. Some recipes call for putting enough oil to be halfway up the sides of the pan, but that's too much if your pan is more than two inches deep. It's Ok if you don't have a thermometer. You want the oil very hot, but not smoking.

5. You can double or halve this recipe easily. Just make sure you have enough buttermilk to coat/cover the chicken. And adjust the amount of flour & seasonings to coat the amount of chicken you're cooking. You can use more than one rack/baking sheet and put them on multiple racks in you oven to keep warm, if you're making a large batch. If you're making enough chicken to need to cook it in more than two batches, change the oil every other batch. Don't cook more than two batches with one pan of oil. You don't want to burn the chicken or your kitchen, both of which occur more easily if you overuse the oil.


Uber Challenge update:

  • I've so gotten out of the habit of doing Morning Pages. I need to make a point of doing them today.
  • I'm going to do the reading for Lesson Three of the mystery class. This is the last official week of the class. I might get through Lesson Four. We'll see.
  • And I have stuff, like upcoming concert dates, to add to my calendar.
  • Last, I have to go over the music for rehearsal tonight.