As you might have noticed at this point, we love all things fried. We even have our own category for it. The dazzling sounds when you throw something in the fryer, the combinations of that crispy layer of skin together with the juicy insides still amaze us. And with a summer that is hitting the high temperatures, food parties seems to be the ultimate refuge. This buttermilk fried chicken recipe with scallion dip will be the center of attention, making it even greater with some ice-cold beers on deck. Stephanie Ie (I Am A Food Blog) inspired us for this one. Try it for yourself: Getting hands-on when frying chicken might be better than eating them at the end. It’s seriously fun.
How To Make Buttermilk Fried Chicken
12 chicken drumsticks and thighs
3 cups (360 ml) buttermilk
1 tsp (8g) salt
1 tsp (2g) pepper
3 cups (420 g) all-purpose flour
1 tbsp (9 g) garlic powder
1 tbsp (9 g) onion powder
2 tbsp (4 g) paprika
2 tbsp (4 g) cayenne pepper
2 tbsp (6 g) salt
2 tbsp (4 g) pepper
Ingredients (Scallion Dip)
1/2 cup (205 ml) mayo
2 tbsp (15 ml) buttermilk
2 tbsp (15 ml) sour cream
1 tsp ( 5 ml) rice vinegar
2 tbsp (18 g) green onions, sliced
Salt and pepper to taste
Take the chicken out of the fridge and leave it in room temperature for about an hour before you start. Before you do anything else, take the deepest pot you got. Add about three inches/7.5 cm of oil, and heat it up on medium heat until the oil is 350 F (180 C). Before it gets to that temperature level, begin working on the buttermilk, salt and pepper, and whisk them together in a large bowl. Take another large bowl and mix together the coating – that would be the flour, salt and pepper, cayenne pepper, paprika, onion powder and garlic powder. Transfer 50% of the flour mix to a third bowl and set it all up: Coating – buttermilk – coating. Maybe you ask why: I’m telling you to do this to avoid large lumps on the chicken. Ain’t nobody got time for that.
Proceed to dip the chicken in the first bowl, then dip it in the buttermilk, before getting on the second layer of coating. Place the chicken on a plate. Start thinking about the heated oil now cause it’s about to get real.
I didn’t have a oil thermometer to confirm the levels here, so I threw in a piece of bred to check. Fry the piece of bread for about 20 seconds. If the piece comes back golden brown, you’re good to. Throw in the pieces, and remember that the temperature will drop, so adjust the heat to maintain the same level. Fry for 12-14 minutes, the first 7 minutes without the lid and the next 7 minutes with a lid. Flip it around if needed, and take it out when it has that delish golden brown hue.
Now, do yourself a favor and check if it’s cooked through: Ideally there should be no pink near the bone. Now drain the fried goodies and a plate with paper towels. Let it rest for 5 more minutes and start eating with your hands.
Prep Time: 20 minutes
Cook Time: 25 minutes