Buttermilk Fried Chicken



My buttermilk fried chicken recipe.

   Mmm, fried chicken. One of the best comfort foods around. Below is one of my favorite and most used recipes for fried chicken. This recipe was top secret and is the first time ever revealed.

Buttermilk Fried Chicken

Ingredients:

• 1 1/2 - 2 lbs of boneless skinless chicken breast 
• Kosher salt, to taste, plus 2 tsp.
• Freshly ground pepper, to taste, plus 1 tsp.
• 2 cups buttermilk
• 1 to 3 Tbs. Tabasco sauce (according to taste, if you like it mild have 1 or 2 Tbs, and if you like it spicier use 3 Tbs.) 
• 6 cups canola oil
• 4-5 cups all-purpose flour
• 2 tsp. paprika
• 1 Tbs of cayenne powder

Directions:

Rinse the chicken with cold water and pat dry with paper towels. Then cut the fat off, and if the chicken is thick slice it to make it thinner. Place on a dish or cutting board while you make the buttermilk mixture.

In a bowl, combine the buttermilk, cayenne, and Tabasco and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.

Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, for dipping the chicken a second time.

In a deep cast-iron fry pan or deep fryer over medium-high heat, heat the oil to 350°F. Preheat an oven to 200°F. Line a baking sheet with paper towels.

In a bowl, whisk together the flour, the 2 tsp. salt, the 1 tsp. pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. Then dip the chicken in the buttermilk mixture, then the flour mixture.

Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through. Repeat with the remaining chicken. Serves 4.