The Crispiest Fried Chicken March 27, 2012
What makes a savoury and crispy fried chicken?
Buttermilk + Cornstarch
If you are like me who’s more of a “salty tooth” (yes, there’s such word… check Urban Dictionary. Haha!) than a sweet tooth kind of person, and you love crunchy textures more than silky consistencies, this is the dish for you!
Buttermilk Fried Chicken
This recipe is simple and super delicious!
Warning: This dish is fattening. Indulge only once a month.
assorted dried herbs (I used basil, rosemary, and thyme)
Tip: For best results, marinate chicken in buttermilk overnight or at least 2 hours. Then again, we’ve cooked this at home without marinating the chicken and it was delish!
Step 1: In a deep pan or sauce pan, heat up 1-2 cups of cooking oil.
Step 2: Season cornstarch with salt, pepper, paprika, cayenne pepper, and dried herbs according to taste.
Step 3: Dip, dust, & “dive”: dip chicken into the buttermilk, dust it with the cornstarch mix, then let the chicken “dive” into the hot oil. It takes 3-4 minutes to cook on each side, depending on the size of the chicken cuts.
Remember: Since this recipe is all about the chicken skin, be careful not to burn the skin as it will ruin the dish.
Shopingero/shopingera, do you have a sweet or salty tooth? What’s your fix?