Advertisement
Buttermilk Fried Chicken
- Serves
4 to 6
- Difficulty
Easy
Published 2014
When I was growing up, my mother fried chicken at least three times a week. She cooked it in a cast-iron skillet and always used vegetable shortening. The seasoned flour went into a paper bag. She’d drop the chicken pieces in and give them a good shake before frying. I took her fried chicken for granted, assuming it was what everyone was eating. Only later did I learn most of my friends only knew fried chicken as fast food. Years later, when I was working at a restaurant in Manhattan, I dis
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
Had a craving for some deep fried chicken. There are lots of recipes on ckbk, but this one is really bombproof. As the author says, marinading in the spice and herb-infused buttermilk makes a huge difference. Didn't manage to plan ahead well enough to leave it for eight hours, but still even an hour gave a lot of benefit. Frying relatively briefly and then finishing in the oven worked well, and it meant the whole process wasn't too time consuming, even though to avoid crowding I cooked the chicken in four separate batches.
I'd bought lots of buttermilk, so used the rest the following morning to make Buttermilk Pancakes from New York Cult Recipes 🥞