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BUTTERMILK FRIED CHICKEN

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We use buttermilk in this classy version of an all-American feast. Simply add cooked lettuce, sourdough croutons and creamy ranch dressing.

Why use buttermilk?

Because of its slight acidity, buttermilk tenderises the chicken without becoming tough and chewy. Using buttermilk also helps the chicken go nice and flaky when you dredge it through the dry mix. 

Buttermilk is excellent for fried chicken because it a) increases the chance your chicken will come out soft and juicy and b) increases the chances of your chicken coming out crispy.

IngredientsWeights / Volumes
Chicken cut into 8, 9 or 102kg
Buttermilk300ml
Alpha Coateras needed for marinade and coating.
Liquid Oilas needed

Method

  • Mix the buttermilk, 50g Alpha Coater and the chicken pieces and leave overnight in the fridge, or at least for a minimum of two hours.
  • Drain the chicken pieces and dredge in the Alpha Coater.
  • When you are ready to cook, preheat the fryer to 170°C.
  • Deep fry until above 75°C or until crisp, golden-brown and cooked.
  • Remove, drain and serve.

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