I just realized that although we've posted a fried chicken recipe before, we hadn't posted a buttermilk fried chicken yet. We just had this recently, as I was trying to use up some buttermilk that was getting close to it's expiration date. This takes a bit of planning ahead as opposed to my usual 30-minute on the fly weekday meals. The extra time and effort is well worth it though. The chicken is well flavored, moist inside and crunchy outside.
The night before, prepare the chicken (wash, cut up, and dry) and marinade in the following:
Buttermilk
Fresh Basil, chopped
Fresh Italian (flat-leaf) Parsely, chopped
Salt & Pepper
Garlic Powder
After soaking the chicken overnight or at least 4 hours, heat enough oil to almost cover the chicken pieces but not deep fry. Drain the chicken from the buttermilk marinade and dredge in seasoned flour (salt, pepper, garlic powder) and shake off excess. Set floured pieces on a cookie tray while waiting for the oil to heat up to about 375F. Add the chicken pieces skin side down and fry until brown before turning. Try to turn only once. Drain cooked pieces on paper towels. Wait a few minutes for them to cool off before digging in. That's the hardest step :-) Enjoy!
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am digging archives in case mag bake off naman kami ng bata
wala butter milk dito....
but am going to ask M if he can "create" me a similar one aba isa sa paborit nya to....
I just love this. Can you send me some, please? I can't get buttermilk here.
Hi Sha, Tin and Obachan! I just posted a buttermilk substitute just for you guys :-) It works, I've tried it before.
Obachan, I'm emailing some buttermilk fried chicken to you right now ;-)
oj! i want to do this now! but i need to marinate 4 hours???it's almost dinner time! oh well, next time...
did it! will post this dish soon..sarap!