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Learn how to make this American classic - buttermilk fried chicken!
Tags:How to Make Buttermilk Fried Chicken,buttermilk fried chicken step by step,chicken ideas,Fried Chicken Recipe,home made fried chicken,SoGoodTV,southern chicken recipe
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Hey it’s Heather. And today I’m going to hurt your feelings, because I’m not cooking easy and I’m not cooking healthy but I’m cooking so good, Buttermilk fried chicken wings. Need I say more? Now people think frying is really hard. It’s not hard. It’s just labor intensive. So let’s get started. Here I have simple marinade, buttermilk, salt, pepper, garlic powder, onion powder and paprika. I like to let that sit for an hour, a little more, a little less is fine too. When you’re ready to cook however, the very first thing you’re going to do, bring your oil up to temperature. And here I have my old school kettle and a thermometer because you want that oil to be at or around 375 and it’s worth the 7 bucks to keep that steady. Now the oil that I choose is Canola about 2 inches. You can use peanut oil, don’t use olive oil it will not get hot or I mean smoked. You don’t want that. So that’s heating, now I have to get the first batch ready. That’s right. Batch. Got into batch cooking, that’s one of the tedious things. I have 2 pounds of chicken, easily 2 batches. So I have my big storage bag with 2 cups of flour and again same set of seasonings and I’m going to dredge a batch. So I like to have 1 hand wet and 1 hand dry just to keep things sort of neat. Just take a bunch and you know bake it up. Now I like to, instead of slipping it right into the oil like a lot of people do. I like to let my chicken sort of dry after its flour. I think that’s made for a crisper chicken. And I’m going to let that sit for 10 minutes and then we are going to do some frying. Alright. Its time to fry, my chicken is ready, my oil is hot, I’m just going to carefully slip it in. Don’t want to splatter. One piece at a time, splashing so not what you want right now. And, you know what that’s all, that’s it for now and now I’m going to dip a little stir. Make sure nothing is sticking. And the first orders of business now, get that temperature back up. I’m covering it just loosely and I’m keeping an eye on it. You cannot walk away when you’re frying, now this whole process will not take more than about 10-12 minutes. If your chicken wings are small they can cook quickly which works out well, because buttermilk browns quickly as well, so it’s a perfect match. Alright. You know what my temperature is doing pretty good, bubble it away and give it a stir. You got to take a look at it every once in a while so its not going to fast, lower the heat, raise the heat, cover it up. Like I said not walking away and let it fry. Alright these are done, so I’m going to turn off my heat and just take them out. I have here waiting a pan, looks like a grill over it and don’t use paper towel. This is better, safer, you don’t want t have, paper in your frying cling. And wooh. These are looking good. Really good. Nice and crispy. Now if you’re really worried about doneness, you can always use a quick to read thermometer. Pop it in, not on the bone. Make sure it gets to 160 and you’re good. See you at the table. Ok now what do you serve with fried chicken? Well anything goes but I like to lighten up the plate a little bit so I have a nice arugula salad. It sort to add a spike and just sauté corn and bell pepper. Can’t miss with it, as far as drinking well water would do. But to me fried chicken is a celebration so I’m going with a sparkler. This is a California sparkler made by the French company Tattinger’s. And what so great about this is that it’s made totally method champagne wines but the grapes in California are a little bit bigger, a little bit fruitier so it really balances the richness of the fried chicken. This is what I’ve been waiting for all night, a little champagne, a little chicken. Hello. So good. Hit my website: sogood.tv. Thanks.