 |
Fried Chicken is one of those dishes, that is perfect to enjoy all year long. Whether you are having a big holiday get together or enjoying a potluck with some friends during the Summer, nothing says good home cookin’ like Buttermilk Fried Chicken!
Labor Day is next Monday! Wow! How did that happen? Will you be hosting a cookout or maybe heading to the park?
The secret to this delicious Buttermilk Fried Chicken is the brining, it adds a little sweetness and makes the chicken very moist. I’ll have to say, the buttermilk makes all the difference.
Doug fried up drumsticks, mostly because they are budget friendly and we like the flavor. But it also simplifies the cooking process, they are generally the same size which makes the cooking time the same. Now let’s see what we have on the menu for this week…
Monday ~ Chicken ala King, Biscuits
Tuesday ~ Meatballs on a stick, Potato Skins, Salad
Wednesday ~ Mix & Match Burger Bar, Pasta Salad and chips
Thursday ~ Meatloaf, Mashed Potatoes and veggie
Friday ~ Chicken Quesadillas, Queso Cheesy Dip and chips
Saturday ~ September Menu Plan coming on Thursday
Dessert for the Week – Brownies on a Stick
The brining makes all the difference with this moist chicken. Recipe from PocketChangeGourmet.com. Adapted from Make & Take Cookbook
Ingredients
- 3 cups buttermilk
- 1/3 cup kosher salt
- 2 tablespoons sugar
- 2-3 pounds Chicken - drumsticks, thighs, whatever you like {we used a 4 pound pkg of drumsticks and it worked great}
- 2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Seasoned salt
- 3/4 cup buttermilk
- Vegetable oil for frying
Instructions
- In a large resealable bag, pour the milk, salt and sugar
- Add the chicken, seal and place in fridge for 2-4 hours
- Remove from refrigerator and pat dry
- In a medium bowl combine the flour, and seasonings
- In another medium bowl, pour the 3/4 cup buttermilk
- Dip chicken in flour mixture, milk and back into the flour
- Heat oil in heavy skillet to 350 degrees
- Carefully add chicken to oil. Cook 12-15 minutes or until internal chicken temperature is 170 degrees for breasts and 180 degrees for thighs or drumsticks
Notes
Prep time doesn't not include 2-4 hours for brining
What’s on your menu this week?
Linking to…Gooseberry Patch
Or subscribe by RSS
{ 1 comment… read it below or add one }
Buttermilk is the best way to go with fried chicken! That’s what we used to use in the restaurant, too!
Rachel – A Southern Fairytale recently posted..Mouthwatering Reveal…