Buttermilk Fried Chicken
Buttermilk Fried Chicken might be just the Southern recipe you are searching for. One portion of this dish contains approximately 66g of protein, 53g of fat, and a total of 895 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of paprika, skin-on chicken parts, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a main course.
Instructions
In a large bowl, whisk buttermilk with 1 Tbsp. salt and 1 tsp. pepper, mixing until salt has dissolved. Pat chicken pieces dry, cut off and discard wing tips and place chicken in bowl with buttermilk mixture. Cover and refrigerate for at least 12 hours or up to 1 day, turning chicken occasionally. (Alternatively, place half of buttermilk mixture and half of chicken in each of 2 large ziplock bags, seal, shake to coat and refrigerate.)
Place 2 wire racks on 2 large baking sheets.
Whisk together flour, cornstarch, paprika, 1 tsp. salt and 1/2tsp. pepper and divide flour mixture between 2 large ziplock bags. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting any excess drip off. Drop chicken into flour mixture, seal bag and shake thoroughly to coat.
Remove chicken pieces, shake off excess flour and place on racks. Repeat until all chicken pieces are coated.
Let chicken rest on rack for 30 minutes to come to room temperature.
In a 12-inch cast-iron skillet or heavy frying pan, add 1/2 inch oil. Warm oil over medium-high heat until a deep-fry thermometer registers 350F.
Working in batches and using tongs, carefully place several chicken pieces skin-side down in the oil (do not crowd skillet). Cover skillet and cook chicken for 7 minutes. Uncover and turn chicken pieces over with tongs. Cook uncovered for 7 minutes, then turn again and cook until golden brown all over and cooked through, turning often, 5 to 7 minutes longer. (A meat thermometer inserted into thickest part should read 160F for white meat and 165F for dark.)
Remove chicken to a clean wire rack to drain.
Serve warm or at room temperature.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Chateau Ste. Michelle Riesling. It has 4.4 out of 5 stars and a bottle costs about 10 dollars.
Chateau Ste. Michelle Riesling
#14 Wine Enthusiast Top 100 Best Buys of 2018Chateau Ste. Michelles' Columbia Valley Riesling is a blend of Riesling from throughout Washington’s Columbia Valley. Their goal is to craft a refreshing, flavorful, medium-dry Riesling vintage after vintage. The wine offers crisp apple aromas and flavors with subtle mineral notes. This is their “everyday Riesling” that is a pleasure to drink and easy to match with a variety of foods.Pair with fresh fruit, crab, mild cheeses, or chicken.