Photo: Buttermilk Marinated Deep-Fried Chicken Thighs Recipe
Ingredients
- 4 boneless chicken breasts
- 4 boneless chicken thighs
- Salt and freshly ground black pepper
- 3 cups buttermilk
- 1 liter canola, approximately, as needed for deep-frying
- 2 cups all-purpose flour, approximately, as needed for breading stage
- 3 to 5 eggs beaten, as needed for egg wash
- 3 cups cornmeal, approximately, as needed for breading stage
- 1 tablespoon paprika (you may need more if you use more cornmeal in breading)
Directions
Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.
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By GRANYB
Springfield, IL
on January 16, 2011
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Good recipe!! I have been marinating chicken this way for years. I add garlic powder to the buttermilk and marinate overnight (best. I use buttermilk cornmeal mix instead of plain cornmeal. Oh my goodness...it will make you eat your fingers along with the chicken!!!
By lineman77
Canoga Park, CA
on November 20, 2010
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The first time I prepared this dish using the required ingredients with cornmeal, and an overnight soak in buttermilk as indicated, my end result was only fairly good. I say fairly because in spite of the acceptable taste and crispiness, some of the "crispy" crust would break off like plaster from an old building. The KFC Colonel would hardly have approved. The crust should accompany the chicken, right? My second time around I substituted Panko bread crumbs for cornmeal. Since Panko is so amazing with jumbo fried shrimp Japanese style, I figured that same delicate crispy crunch might work as effectively on chicken. OMG, was I correct! Panko instead of cornmeal in my opinion. You won't be sorry!
By slodedo_6019421
Cortland, NY
on July 09, 2010
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This chicken tastes exactly like my husband's grandma made. Sunday nights, folks would come from all around to grandma's farm for a fried chicken dinner -- it was the best anywhere! Good when fried on the stove, good in a deep fryer, this recipe works. Boneless is perfect for picnics. Viva Robert Irvine! This is down-home southern/midwest fried chicken at its best.
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