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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (949g) Recipe makes 6 servings The following items or measurements are not included below: fresh ground pepper |
||
| Calories 1908 | ||
| Calories from Fat 942 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 104.7g | 161% | |
| Saturated Fat 31.6g | 157% | |
| Monounsaturated Fat 42.5g | ||
| Polyunsaturated Fat 21.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 531mg | 177% | |
| Sodium 1044mg | 43% | |
| Potassium 1688mg | 48% | |
| Total Carbohydrate 108.2g | 36% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 29.6g | ||
| Protein 124.6g | 249% | |
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Carolina Crispy Buttermilk Fried Chicken
By: NcMysteryShopper
Nov 7, 2005
This chicken has a crispy outer coating and moist, melt in your mouth meat that is not greasy. This is the best fried chicken I have ever eaten. The sugar-and-salt-spiked whole-milk brine makes the chicken sweet and juicy; a mixture of buttermilk, flour, baking powder and baking soda yields an extra crisp crust. MAKE AHEAD: The chicken can be fried up to 4 hours ahead and reheated. WINE: A lively, fruity, low-tannin Beaujolais, such as the 2001 Georges Duboeuf Juliénas, has the fruit and acidity to contrast with the pleasantly sweet chicken. Recipe adapted from Dave Arnold's After Hours: Sundays at Seven.
SERVES 6 -8
Ingredients
- 1 quart whole milk
- kosher salt
- 1/2 cup sugar
- 2 (4 lb) roasting chickens, each cut into 8 pieces
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon sweet paprika
- 1 teaspoon hot sauce
- 1/2 teaspoon fresh ground pepper
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 5 cups all-purpose flour (aprx. amount)
- vegetable oil, for frying (about a quart)
Directions
1
In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken, rinse and pat thoroughly dry. If you family or guests are salt sensitive be sure to wash the chicken thoroughly and pat very dry with paper towels.2
In a bowl, mix buttermilk, eggs, 1 tablespoon of kosher salt (or less, up to you - I use a teaspoon), paprika, hot sauce and pepper. Whisk in baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.3
Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat. Cover for the first five minutes. Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°.4
If it's frying too fast, reduce heat slightly. If it appears to retain grease, slightly increase heat.5
Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.6
NOTE: the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
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- Occasion > Holiday/Event
- Occasion > Taste/Mood
- Occasion > To Go...
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chris Reynolds
On Aug 25, 2008
Well, my chicken browned very nicely, but the crispy coating did not stay on the chicken. Now, this may have been because I used skinless chicken (I always skin my chicken — less fat). I made this to eat at home because I have never made chicken like this before. I certainly would not take this on a picnic unless someone can tell me what went wrong?
From: Brandess
On Aug 22, 2008
I made this recipe exactly as written with no deviations. FOWL PERFECTION! This is an outstanding recipe, which was very well received at a picnic that I took it to. The chicken was very tender and juicy on the inside; with a sinfully crispy and flavorful crust that was not a bit oily. The chicken traveled very well and was great served at room temperature. I had made a couple of extra breasts and refrigerated them for the next day for a chicken Caesar salad- we did not make it! I ended up re-crispng them in the toaster oven on a wire rack. It was even better the next day. When I read the reviews and saw the list of ingredients, I knew it would be a good choice for this event and printed out 12 copies of the recipe to take with me. I had none left when we departed the park. Since then, I have had 7 of those people contact me and go on and on about this fabulous recipe. Comparing it to Leroux's review and the Bobby Flay recipe, it is far from being the same recipe. Thanks for an outstanding fried chicken.
From: Sandi (From CA)
On Dec 10, 2005
Yes MA'AM! You nailed it, ncmysteryshopper. This was outstandingly seasoned chicken. The crust was extra crispy and stuck nicely to each piece. I used an electric skillet on 350 F for roughly 20 minutes per batch, turning each piece a few times, and it was tender and juicy and.... well, perfect! I only had 3 breasts and about 6 legs (yes, I'm a bit of a freak) so I had lots of batter left over. Thought about doing onion rings, but I was too eager to sit down and bury my teeth in that chicken! Thanks a bunch for this keeper!
From: MommyMakes
On Dec 31, 2005
Wonderful!! Thank you Cheryl, this is the perfect fried chicken batter. We deep fried two cut up whole chickens at 375ºF in our turkey fryer. It was moist, juicy and crisp. I used 2 tbsp lemon juice and 2 cups 2% milk in place of buttermilk and I skipped step 1 due to time constraints. Even with the changes it will be our fried chicken recipe from now on!
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