Recipe courtesy of Sweet Cheeks Q
and
Tiffani Faison
Recipe courtesy of Sweet Cheeks Q
and
Tiffani Faison
Episode:
Grand Slam Sammy
Buttermilk Fried Chicken
Getting reviews...
- Level: Intermediate
- Total: 5 hr 10 min (includes marinating time)
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2300
- Total Fat
- 162 g
- Saturated Fat
- 22 g
- Carbohydrates
- 141 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 67 g
- Cholesterol
- 251 mg
- Sodium
- 4257 mg
- Level: Intermediate
- Total: 5 hr 10 min (includes marinating time)
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2300
- Total Fat
- 162 g
- Saturated Fat
- 22 g
- Carbohydrates
- 141 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 67 g
- Cholesterol
- 251 mg
- Sodium
- 4257 mg
Ingredients
Fried Chicken Spice Rub:
Fried Chicken Flour:
Fried Chicken Cure:
Fried Chicken Buttermilk:
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Directions
Special equipment:
a deep-fry thermometer- For the fried chicken spice rub: Whisk together the chicken base, salt, granulated sugar, brown sugar, granulated garlic, granulated onion, cayenne, chili powder, chipotle powder, mustard powder, pepper and pimentón in a bowl until smooth.
- For the fried chicken flour: Whisk together the flour, cornstarch and 1 cup fried chicken spice rub in a bowl.
- For the fried chicken cure: Combine the salt and 3 cups fried chicken flour in a bowl.
- Coat the chicken pieces lightly with the fried chicken cure. (The chicken should be very lightly coated, so that you can still see the color of the skin and meat through the coating.) Place the chicken on a baking sheet fitted with a wire rack, then refrigerate, uncovered, for 4 to 6 hours.
- For the fried chicken buttermilk: Combine the buttermilk, pickle juice, hot sauce, egg and 2 tablespoons fried chicken spice rub.
- Preheat the oven to 200 degrees F.
- Heat the vegetable oil in a pot with tall sides to 335 to 350 degrees F. (Make sure the pot you are using has tall enough sides, so that the oil will not go over the top when the chicken is placed inside.) While the oil is heating, drop the chicken into the buttermilk mixture, one piece at a time, then gently into the fried chicken flour mixture. (Using one hand for wet and one hand for dry makes for a cleaner process.) Make sure the chicken is fully coated in the flour and there are no wet spots. Wet spots will burn when the chicken is fried.
- Working in two batches, drop the chicken one piece at a time into the oil. Cook the chicken in the oil until you reach an internal temperature of 170 degrees F with dark meat and 160 to 165 degrees F with the white meat. Place on a baking rack with a tray and sprinkle with the fried chicken spice rub. Keep the first batch of chicken warm in the oven while you cook the second batch. Enjoy with a cold beer and a side of your favorite dipping sauce!
