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6 tasty recipes to spice up your next meal

Crispy Buttermilk Chicken

Buttermilk Soak
Buttermilk 1 ½ cups
Salt 1 Tbsp
Freshly ground black pepper 2 ½ tsp
Cayenne pepper 1 tsp
Chicken drumsticks or thighs 4
NSCC Fried Chicken Dredge Blend 8 Tbsp

Method:

1. In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
2. Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the chicken dredge, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
3. In a deep skillet, heat 1 inch of oil to 350°. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.

If making larger quantities of chicken, you will require more chicken dredge. Recipe follows:

All Purpose Flour 2 cups
Dried Thyme ½ tsp
Dried Basil ½ tsp
Dried Oregano ½ tsp
Celery Salt 1 Tbsp
Ground Black Pepper 1 Tbsp
Dry Mustard 1 Tbsp
Ground Paprika 4 Tbsp
Garlic Powder 2 tsp
Ground Ginger 1 tsp
Curry Powder 1 Tbsp
Rubbed Sage 1 Tbsp