Buttermilk Fried Chicken Recipe

Transfer to a plate covered with paper towels for drainage; season with salt and serve immediately. Cook the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Note that chicken breasts take a little less time than pieces of dark meat.

Sometimes I drain freshly baked chicken on a rack on a cookie sheet instead of paper towels when I cook a lot of pieces. What makes it work is to let the flour layer sit long enough to form a paste, which seals the hot oil and forms a barrier to prevent fat and keep the juices inside. It’s great to hear someone else do it this way. There are a few recipes I cook to give my wife a break in the kitchen and this is one of the best. I have been using this recipe for a year and a half. The first few times I did it, I did it as the recipe is mentioned, it’s the only way to honestly review a recipe.

Do not add more than three or four pieces at a time. Take the chicken pieces one by one and let the excess buttermilk drip. Brush the flour mixture, making sure the chicken is covered. Put the chicken aside and let it sit for a few minutes until the coating starts to look a little mushy.

Mix in a large shallow dish 2-2/3 cups of flour, garlic salt, paprika powder, 2-1/2 teaspoons of pepper and poultry spices. In another shallow dish, beat the eggs and 1-1/2 cup of water; add 1 teaspoon of salt and the rest 1-1/3 cups of flour and 1/2 teaspoon of pepper. Dip the chicken in an egg mixture, then put it in the flour mixture, a few pieces at a time. To make Korean fried chicken, coat the pieces with a mixture of 1 grated onion, 2 chopped garlic cloves, salt and pepper and let stand for about an hour. Know the pieces in a mixture of flour and cornstarch, then fry them.

The last problem – the coating that is overcooked long before the chicken was cooked in the middle – was easy to solve. Simply cook the chicken until golden brown, then transfer it to a hot oven to cook it at a slower pace. The result is chicken with a dark, stiff brown crust that is crispy but not fluffy broken and comes off into bright meat with the intensely spicy juices underneath. To start a perfect chicken recipe, start with staples in the pantry like flour and herbs for fresh chicken – but you don’t need to use a deep fryer. A hearty pan is all it takes to make this juicy and crispy fried chicken. You can prepare it in just 10 minutes and be ready to eat in an hour.

Fill a large pan with about 1/3 to 1/2 full of vegetable oil. Put as many pieces of chicken as the pan can hold. Brown the chicken on both sides in HOT oil. Once tanned, reduce the heat and cover the frying pan; Cook for 30 minutes.

For the flour, I used sage, margoram, thyme and smoked paprika. It tasted very delicious and delicate herby. This is exactly how I’ve been cooking my chicken for 40 years and it’s Korean fried chicken always perfect. I use a little more spices – Morton’s Natures Seasons is a perfect universal blend to use instead of salt and pepper – it’s just important to use enough salt.

Mix 3 tablespoons of gochujang, 3 tablespoons of ketchup, 1/4 cup of sugar, 2 tablespoons of sesame seeds and the juice of half a lemon. Generously brush the chili sauce on the fried pieces while the chicken is still hot and serve. Place a grid on a baking sheet or baking sheet. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to cover them, or throw them into the bowl with the flour mixture to achieve a similar result.

Serve with a dipping sauce of 3 tablespoons of fresh lemon juice, 2 tablespoons of maple syrup, 2 tablespoons of fish sauce, 1 tablespoon of soy sauce and 2 sliced Thai bird peppers. Transfer the chicken to a clean rack on a lined baking sheet, season lightly with salt and put it in the oven. Serve immediately – or, for a very crispy fried chicken, proceed to step 7. Cook about 5 pieces at a time and make sure you don’t clutter the pan. Repeat until all the pieces are cooked. Cook the chicken in a frying pan or Dutch oven.