Fried: Buttermilk Fried Chicken

Instructions:

1. Before beginning the recipe, consider pairing the finished dish with Mashed Potatoes and White Gravy for a complete meal. The Mashed Potatoes recipe can be found in the Sides section, and the White Gravy recipe is located in the Sauces section. Preparing these accompaniments in advance will complement the flavors of the main dish perfectly.

2. Start by trimming the chicken breasts. Depending on their size, cut each breast into about 3-4 strips lengthwise to ensure uniform cooking. Place these strips in a bowl and cover them with buttermilk to act as a tenderizer. Allow the chicken to sit in the buttermilk for 15 minutes, which helps to tenderize the meat. In the meantime, proceed to Step 2.

   • When tenderizing the chicken in buttermilk, be careful not to exceed a soaking time of 25-30 minutes. While buttermilk is an excellent tenderizer, leaving the chicken in it for too long can cause the meat to break down and become mushy. Aim for a soaking time of 15-30 minutes for the best texture.

3. In a large mixing bowl, combine the flour, salt, ground black pepper, garlic powder, onion powder, paprika, cayenne pepper, and additional buttermilk (specified for the marinade). Mix these ingredients well to create a thick marinade mixture. Once the chicken has been tenderized in buttermilk for 15 minutes, add the strips to this marinade mixture, ensuring each piece is thoroughly coated with the seasoned buttermilk-flour blend.

4. After the chicken has been sitting in the initial buttermilk bath for 15 minutes, transfer the chicken strips to the bowl with the marinade mixture, ensuring each piece is thoroughly coated. Discard the initial buttermilk used for tenderizing, as it is not needed in the marinade mixture.

5. Heat oil in a large pot over high heat. To test if the oil is ready, sprinkle a small amount of flour into it; it should sizzle immediately. Add the chicken to the oil, frying for 9-12 minutes and turning occasionally. The chicken will begin to float as it nears doneness. Allow it to fry a bit longer for thorough cooking and to achieve a crispy exterior. Ensure the chicken reaches an internal temperature of 178 degrees Fahrenheit for the ideal texture. Once cooked, transfer the chicken to a plate lined with paper towels to remove excess grease.

   • Chicken is done @ 178 degrees