Buttermilk fried chicken - the ingenious fried chicken
Fried chicken is always a good choice and tastes good to everyone. But we have a recipe for you that doesn't just taste good, it blows your mind. It is the American fried chicken in the deluxe version.
Admittedly, the recipe needs a bit of pre-planning, because you have to start the day before, but the wait will pay off - big Fitmeat word of honour.
Recipe for Buttermilk fried chicken
Ingredients:
For the brine
- 1 l water
- 100 g brown sugar
- 100 g salt
- 1 heaped tbsp. peppercorns
- 1 bay leaf
- 5 garlic cloves (peel only)
For the breadcrumbs
- 200 g flour
- 1 heaped tbsp. baking powder
- 1 heaped tbsp. smoked paprika powder
- 1 heaped tbsp. garlic granules
- 1 heaped tbsp. onion granules
- 1 heaped tbsp. of cayenne pepper (don't worry, it won't be too spicy)
- If necessary, a little salt and pepper (the brine actually means that salt is no longer necessary).
Preparation of the buttermilk fried chicken
To begin with, prepare a brine in which the chicken legs are soaked for 10 - 12 hours.
To do this, mix 1 l of water with the spices and bring to the boil. Make sure that both salt and sugar dissolve completely. Once this is the case, the brine is now cooled.
A little tip: Feel free to boil 500 ml first and then add the remaining 500 ml of cold water.
In the meantime, we take care of the chicken legs. Skin them and then cut into them once or twice. This trick ensures that more breadcrumbs stick to the chicken later on, making it much crispier. Apart from that, the brine and buttermilk can also soak in better and release more flavour.
As soon as the chicken legs are ready, they can be placed in the cold brine. The drumsticks now rest in the brine for about 10 - 12 hours. Please make sure to keep the covered bowl in the refrigerator.
Half time
After 10 - 12 hours, remove the chicken legs from the brine, drain them slightly and repack them in a freezer bag. Now it's time for the buttermilk. Pour the buttermilk into the freezer bag and then squeeze all the air out of the bag.
The aim is for the chicken drumsticks to be completely covered in buttermilk. Once this is the case, they can rest in the fridge for another 8 hours.
Almost done
For the last step, prepare the breadcrumbs and turn the chicken over on all sides. You can also press the breadcrumbs down a little.
Now deep-fry the breaded chicken drumsticks in a pan or deep-fryer at 180 °C until golden brown, before continuing to cook in the oven at 170 °C for about 15 - 20 minutes.
Done - the buttermilk fried chicken is ready to be served. As a side dish, we recommend the jacket potato or a fresh crisp salad.
Have fun cooking and enjoy!