Buttermilk Fried Chicken
Buttermilk Fried Chicken
The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Michael Ferraro of Delicatessen shares his favorite game day recipes. Fried chicken is not only a comfort food staple but also a game day staple. “Fried Chicken is the perfect family-style dish that’s served during [a football game], and it can even be prepared ahead of time so you don’t miss the first touchdown.”
Servings
1
Ingredients
- 1 1/2 cup mayonnaise
- 8 ounce sour cream
- 2 ounce buttermilk
- 1/2 teaspoon tobasco
- 2 ounce worcestershire sauce
- 2 three pound whole chickens
- 2 tablespoon old bay seasoning
- 2 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- salt, to taste
- pepper, to taste
- 6 cup all-purpose flour
- 1 quart buttermilk
- 2 gallons canola oil
Directions
- Combine mayonnaise, sour cream, buttermilk, tobasco and Worcestershire sauce. Set aside.
- Take chicken and remove the wing, thigh, and leg. For the breast, cut it to make 2 pieces out of each (the two chickens should yield 20 pieces).
- In a mixing bowl, evenly combine the spices. In a small bowl, combine flour with half of the spices.
- In a large plastic bag, pour in half of the spices with buttermilk and add chicken. Allow for the chicken to marinate between 4 hours or overnight.
- In a large pot, preheat the oil to 300 degrees F. Strain chicken and remove excess buttermilk. Completely coat each piece of chicken evenly with flour & gently shake off excess. Frying one chicken at a time for 10 minutes.
- The internal temperature should be 165 degrees F and the outside should be golden brown. Remove and shake off excess oil and place onto rack for oil to drip off. Lightly salt chicken and repeat with next batch.
- For assembly: Plate a wing, thigh, leg, and two breasts for each person. Serve a side of ranch dressing per person.