I decided to try a southern favorite, buttermilk fried chicken. The secret to my crispy skin? Twice dipped and twice battered, it helps give a nice coating that sticks to the chicken and creates a beautiful crisp that lasts. The mashed potatoes I made usually only appear on Thanksgiving, but since Jim loves them so much, and we did have a rather pleasant Valentine's Day, I decided to bring them back! They were the perfect complement to the chicken. The downside is, the chicken does take a bit of prep, at the minimum 2 hours of soaking in buttermilk before you fry it (overnight is best). Once its in the pan about 30-40 minutes depending on how many pieces of chicken you're frying. I definitely think the end is worth the means, enjoy!
Serves 4
First thaw and wash six pieces of bone in chicken. I used all drumsticks.
Place the chicken pieces in a dish and add in 3 cups of buttermilk.
You want to have as much buttermilk as you do chicken, so adjust accordingly.
Place the dish in the refrigerator for at least 2 hours, if you plan ahead you can leave it in the fridge overnight which is so much better.
Once your chicken is ready, measure out 4 cups of flour, and split the flour into two separate shallow bowls evenly, 2 cups in each bowl.
Add one tablespoon of salt to each bowl.
Next, add in one tablespoon of black pepper & garlic powder to each bowl.
Finally add in one tablespoon of cayenne pepper to each bowl.
With a fork stir the ingredients together to mix.
In another dish add 2 cups of buttermilk.
Set the bowls in line in order, the bowl with the chicken first, then the flour, buttermilk and flour.
Meanwhile in a fryer, add in enough canola or peanut oil to come up about half way on the sides of the chicken and heat on medium heat. It took me about 2 1/2 cups.
On a flat surface set up a piece of parchment paper for the prepared chicken.
Grab a piece of chicken and let the excess buttermilk drip off.
Then place it in the first flour dish, turning and covering the piece with flour.
The chicken should look like the photo above.
Then dip the chicken in the fresh buttermilk bowl, coating it completely.
Let the excess buttermilk drip off.
Finally, dip the chicken into the last bowl of flour and coat again, well.
You may want to use tongs to handle the chicken, or your hands will get all glue-y and gummy like mine.
Lay the finished chicken pieces on the parchment paper until all chicken pieces have been prepped.
Using tongs :), carefully drop each piece of chicken into the oil.
Be careful not to overcrowd the fryer, fry the chicken in batches if needed.
Flip the chicken over when it is golden brown about 10-15 minutes at medium heat.
You want to make sure you use medium heat so that your chicken doesn't over brown and cooks thoroughly inside. Adjust your heat levels according to your stove.
Fry the chicken until golden brown on the opposite side. Remove from heat when done.
To test the chicken for done-ness, carefully remove one piece and slice into the thickest part to check.
Place fried pieces on a plate lined with paper towels, or a wire rack, to drain oil.
Meanwhile for the potatoes...
Wash five medium size red potatoes.
I bought these babies fresh from the Farmer's Market.
Cube the potatoes into 1 1/2 inch cubes, place in a stockpot and bring to a boil.
When potatoes are tender and done, drain and place in a mixing bowl.
Add in three tablespoons of butter, or margarine (which is what I used).
Add in about 1/2 a cup of milk.
Using an electric mixer, mix ingredients on medium/low speed until combined.
Using a rubber spatula scrape the sides of the bowl.
At this point I gave it a taste, added in one more tablespoon of butter/margarine, and some salt to taste.
And freshly cracked pepper, to taste. Run mixer to combine ingredients well.
Wash one sprig of baby dill.
Chop the dill finely.
Add it to the potatoes.
Using a rubber spatula fold in the dill.
Beautiful and creamy! I love the slivers of green and beautiful red skins from the potatoes.
Serve with chicken and enjoy!
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