Buttermilk Oven Fried Chicken

4 years ago

It is storming like crazy right now so I`m really hoping my power stays on so I can get this up...LOL!

A few nights ago I made some fried chicken. Let`s be honest, it is one of the harder things to make because of the breading. It shouldn`t be difficult but if you don`t pack flavor into the breading it just isn`t worth it. I have always done rather simple mixes but I decided to go a little crazy this time and see if I could heighten the flavor.

I started by letting my chicken (I used drumsticks and breasts) sit in a bowl overnight with buttermilk. That will really get flavor pushed into the meat. Then, I dredged them in a flour mixture I made. I didn`t measure anything, just eyeballed. I can tell you I used flour (obviously), bay seasoning, garlic powder, onion powder, salt, pepper, seasoned salt....and I think that was it. I went pretty heavy on the seasonings. I then put it into a deep pan with a bit of oil (about enough to go halfway up the cuts of meat). I let it turn golden on both sides, removed, and put into a baking dish. That went into the oven for about 40 minutes to finish cooking.

The meat was tender and flavorful and the breading was crisp and extremely tasty. My husband even commented that he thought it was better than what we`d have picked up at KFC. WIN! LOL! I just served it with some corn and mashed potatoes. You know, the basics for serving with fried chicken. It was a delicious dinner. I had some left overs, too, for lunch the next day.

-Sorry for the poor photos. I am using a new camera and trying to get used to settings/what works best with different kinds of photos. Bear with me while I figure it out, lol!


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