Fried Chicken...a staple of the south. The technique I learned by watching both my Mom and my Dad growing up. If you're cooking bone-in, it takes longer to cook, but the method is exactly the same.
The spices are all my own. Choosing your spices is how you can add your own personal touch and make it your own!
If you like spicy chicken, you can add more black pepper or some cayenne pepper. You can even add a little Tabasco to the buttermilk. When you make Fried Chicken have fun! If you over season the chicken, you can always eat it with some ranch dressing or BBQ sauce.
Yields 6 servings
Equipment:
3 Sheets of Paper Towel
Deep Skillet
Tongs
Ingredients:
Vegetable Oil
2lbs Chicken Tenderloins
2 Cups Buttermilk
1/4 Cup Flour
1 Tsp Onion Powder
1 Tsp Garlic Salt
1 Tsp Black Pepper
1/2 Tsp Knorr Bouillon
1/2 Tsp California Seasoning Blend
Step 1: Clean the chicken by trimming the fat. Lightly season both sides of the chicken with salt and pepper.
Step 2: In a deep skillet, heat 1" of vegetable oil (or enough to cover chicken) over medium high heat.
Step 3: Sift together flour, onion powder, garlic salt, black pepper, Knorr Bouillon, California Seasoning Blend. If you do not have a sifter, you can use a fork to mix well. Add flour to a bowl.
Step 4: In a separate bowl, add butter milk.
Step 5: Check to make sure the oil is hot by dropping a very small pinch of flour into the oil. It should gently sizzle. If you use too much flour to test the oil, it will settle to the bottom of the skillet and burn, making your chicken taste burnt.
*To prevent raw chicken contamination, use only one hand to handle the chicken and the other hand should be chicken free to handle tongs.*
Step 6: Take one piece of chicken, and dip in the buttermilk with your chicken hand, coating both sides. Allow excess run off.
Step 7: Lay the chicken in the flour. Coat topside with flour. Press into bowl to compact the flour and evenly coat. Lift the chicken, gently shake to remove excess flour.
Step 8: Gently and slowly lay the chicken into the oil and fry. The oil should cover the chicken. Repeat steps 6-8 until the skillet is full of chicken. A full skillet will help to regulate the temperature of the oil to keep the temp from dropping.
Step 9: Visually check each piece of chicken in the oil. Once the sides are golden brown, gently and slowly flip the chicken over and continue to fry. After 2 minutes, check the underside for a golden brown color.
Step 10: When the chicken has reached a golden brown color, gently remove from the oil, place on paper towels.
Step 11: Repeat steps 6-10.
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