Buttermilk Fried Chicken
2 cups buttermilk
5 cloves garlic, smashed
1 whole chicken, cut up
1/3 cup hot sauce (if desired), tabasco or Louisiana red hot sauce work great, but sriracha would also be good
1 tablespoon kosher salt
1 tablespoon paprika
1/2 teaspoon cayenne
cracked fresh black pepper
flour for dredging
Put cut up chicken in a bowl. Add garlic cloves, buttermilk, and hot sauce (if desired) and toss to coat.
Cover and stick in fridge overnight.
Preheat oil to 325 in a large pan or electric pan if you have one. That’s what I use so I don’t have to control the oil temperature, which makes life easier. You don’t need one, a pan is fine, but then you have to check the oil temp, and fiddle with the heat.
Drain off buttermilk. Liberally season chicken with spice mixture and crack black pepper on top.
Dredge in flour. Shake off excess.
Cook 10 minutes on each side, or until brown and delicious looking.
Drain on a rack with paper towels underneath.
For extra crispy, put in a 450 degree oven for 2 minutes on each side. It will crisp up the crust.
I like mine with buttermilk biscuits.
A word on biscuits if I didn’t mention it in my last post on the subject – the less you work your biscuit, the softer it is. So I turn mine on top of itself (instead of mixing) to create layers when I add the liquid, but I am exceedingly gentle doing it and I stop just as soon as it comes together enough to be shaped on the table. Before it even comes into a complete mass. If you are not sure this makes a difference, turn half onto the table at that point, shape that. Work the other half until it completely comes together, shape that. Cut and bake and try them side by side. See?