Absolutely the best chicken I ever ate
- Carbohydrate 60.2005 g
- Cholesterol 136.04 mg
- Fat 130.187 g
- Fiber 2.02500003576279 g
- Protein 50.857 g
- Saturated Fat 24.72982 g
- Serving Size 1 1 Serving (389g)
- Sodium 211.008 mg
- Sugar 58.1754999642372 g
- Trans Fat 7.84041000000001 g
- Calories 1616 calories
Step-by-step
- Marinate the chicken peices in the butter milk for 20 minutes
- Mix flour and salt and pepper together in a big paper bag
- Remove chicken to a rack and let sit for 5 minutes season with salt and pepper
- heat oil in large chicken frying pan
- dredge chicken in flour mixture
- brown the chicken to medium dark color on all sides about 5 minutes each side then reduce the heat and cover to cook chicken thru Should reach 165-170 internal temp
- Enjoy
Buttermilk does the foundational chemistry in this preparation, utilizing lactic acid to tenderize denser muscle fibers without breaking them down to mush the way citrus marinades can. Allowing the chicken pieces to rest on a wire rack for five minutes after the dairy soak is essential; excess liquid drips away so the seasoned flour forms an adherent coating rather than a soggy paste. Peanut oil provides the high smoke point needed for frying without scorching, though lard or refined canola oil serves as an adequate substitute if necessary. Browning the meat requires maintaining medium-high heat until the exterior reaches a dark golden amber, typically taking five minutes per side, before lowering the burner and covering the pan to finish cooking the interior. The meat must register between 165 and 170 degrees Fahrenheit on an instant-read thermometer inserted into the thickest part. Cold fried chicken keeps safely in the refrigerator for up to three days, though the crust inevitably softens as starches absorb moisture from the meat. Reheating those refrigerated pieces on a wire set inside a sheet pan at 350 degrees Fahrenheit for fifteen minutes drives off accumulated moisture and restores the crispness of the coating far better than a microwave ever could. When doubling the batch for larger gatherings, fry in distinct single layers rather than crowding the pan, which drops the oil temperature and causes the coating to slough off in the fat.
