Now that I have been mistress of my own kitchen for a few years, I have ventured forth into deep frying territory. I have successfully made hot wings, doughnuts, and chicken fingers. Just a few weeks ago I deep fried some chicken kievs and they came out perfectly. The one thing where perfection (or at least full competency) eludes me is fried chicken (whole pieces rather than just boneless breasts or wings). I love fried chicken dearly, but the past two times I have tried to make it, I got chicken that was either overcooked or undercooked.
Yet I'm crazy enough to keep trying. I had leftover buttermilk in my fridge. I bought it to make a cake, used some of it to make biscuits last week (which I used as the bun for some mini turkey burgers), and still had half a container left. It was due to expire in two days and I wanted to use it up once and for all. The best way to use it seemed to be as a marinade for fried chicken. I'm crazy enough to keep trying, despite lack of success in the past.
The other reason I'm crazy? Who the (expletive deleted) fries chicken in 95+ degree heat?
How did it all turn out?
Into the marinade the chicken went in the morning.
I came home from work and started up the coating process. I mixed all-purpose flour with salt, pepper, and enough smoked paprika for the flour to have a nicely speckled appearance (sorry, no measurements of any kind here). I removed the breast from the bone for faster cooking (and because my chicken-breast-loving husband doesn't like bones).
Oil at 350 degrees. Time to get all of that yummy seasoned chicken in there. I'd say it was about 15 minutes on the first side, then cook to temperature on the second. I did not make the mistake I made previous times and messed with the heat level. I left the stove alone and let the chicken do its thing.
Tyler Florence once suggested on one of his old shows that you double-dip the chicken. Put it back in the buttermilk after you floured it and re-flour it. (Is re-flour a word?) I liked that idea quite a bit.
Here are the results (with some creamed spinach on the side).
Oh, and Mom, there were very few grease spatters on the stove.