Buttermilk Fried Chicken

I was craving for some fried chicken. And I wasn't about to go to the famous fried chicken place. Well, there was a carton of buttermilk sitting in the fridge, one week past the best before date. Not wanting to waste such an expensive product, I decided to use the buttermilk (if it was still in good condition) to satisfy my craving. So Buttermilk Fried Chicken it was. Does that sound yum or what?

The night before, I defrosted some chicken parts. I told myself, if the buttermilk had turned bad, I will use the chicken to cook something else, whatever that might be. I poured the buttermilk into a measuring jug and I had exactly one cup.

The buttermilk looked OK. I mean, it is after all soured milk. It wasn't discolored or looked weird and whatever evil bacteria that might exist in the buttermilk will be killed when I deep fry the chicken. I hope.

The recipe from Food Wishes used one whole chicken, cut into 8 parts. I prefer not to struggle with cutting up a whole bird and I used 2 chicken legs and 3 chicken thighs. Why such an odd combination? Well, that's what I had in the freezer. Ready cut chicken pieces are so convenient. I only had to separate the chicken legs into drumstick and thigh.

I placed all the parts into a large freezer bag and poured  all the buttermilk into the bag. Then I added the seasonings. I didn't measure. It was just a matter of a plink, plank, plonk of salt, black/white pepper, paprika, cayenne and dried herbs. Hopefully it all comes together and taste alright. I squished the bag to mix everything together. Then the whole lot went into the fridge to sit overnight.

The next day, I took the chicken out two hours before cooking. Just before frying, I prepared the seasoned flour. I decided to follow the recipe and measured one teaspoon of this and 1/2 teaspoon of that. Then I started adding more because one teaspoon and 1/2 teaspoon seemed so little. So I started going crazy and doubled or tripled the seasonings. Hmmm......

The chicken was then dredged in the flour and deep fried, an activity I do not enjoy but have to endure, all because I wanted fried chicken. 

Once all the chicken was fried (and photographed), I grabbed hold of a drumstick. And took a long awaited bite. Oh! It was so good! The skin was crispy and the meat so tender and moist. And it was so very aromatic and tasty. Am I glad I went crazy on the seasonings. 

I think from now on this is what I'll do - when I have leftover buttermilk, I will make fried chicken. And guess what? I bought another carton hee..hee...

Buttermilk Fried Chicken

Recipe source : Adapted from Food Wishes

Ingredients :

For the chicken and buttermilk marinade :

- 7 pieces of chicken (2 drumsticks and 5 thighs)

- 1 cup buttermilk

- 1 teaspoon sea salt

- 2 tsp freshly cracked pepper

- 2 tsp smoked paprika

- 2 tsp cayenne pepper

- 1 tsp white pepper

- 2 tsp Italian mixed herbs

Seasoned flour :

-  2 cups flour

- 2 tsp sea salt

- 3 tsp smoked paprika

- 3 tsp cayenne

- 2 tsp white pepper

- 3 tsp garlic powder

Enough oil for deep frying

Method :

1. Place chicken and all other ingredients into a freezer bag. Squish the bag to mix everything together. Leave to marinate in the fridge overnight.

2. Mix all flour ingredients in a tray.

3. Dredge chicken pieces into the flour and coat evenly.

4. Deep fry in hot oil until cooked and golden brown.

5. Serve immediately.