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| buttermilk fried chicken |
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| buttermilk fried chicken |
Marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)
Ingredients:
- Skinless[skin out] chicken breast halves -2
- Skinless[skin out] chicken thighs-2
- Skinless[skin out] chicken drumsticks-2
- Chicken wings-2
- 1 1/2 cups- buttermilk
- 2- eggs
- 3/4 cup-All-purpose flour
- 3/4 cup- Fresh Bread crumbs
- 2-Garlic cloves, minced
- 1 tsp-Thyme
- 1 tbsp-Dry basil
- 3tsp Chilly powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp-Freshly ground pepper
- Oil for deep frying
- 2 Tbs-Chopped fresh flat-leaf parsley or spring onions
Directions:
- Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
- In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
- Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats.
- In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. .
- Arrange all the pieces on a serving platter and serve warm or at the room temperature, garnished with the chopped spring onions or parsley
