Fried Chicken

29 Nov

I asked DH what he wanted for dinner last week and he said: Fried Chicken!! Unfortunately we didn’t have any buttermilk on hand, so it was going to have to wait until the weekend.

This past Sunday I found a recipe that I had archived from a blog titled “Mrs. D Loves to Eat”. This is a blog I subscribe to and follow regularly; great resource! This was definitely fried chicken, but it wasn’t seasoned enough for our taste. Could it be because I used vegetable oil rather than canola? Or perhaps I didn’t use enough cayenne pepper? The chicken had a beautiful crunchy coating to it which was delicious, but I wish it had more flavor overall! I will definitely try this recipe again, but perhaps add more seasonings!

Fried Chicken; adapted from
Mrs. D Loves to Eat:

8 drumsticks
1 quart buttermilk
Kosher Salt & Pepper
2 1/2 teaspoons cayenne pepper
4 cups all purpose flour
1/2 teaspoon paprika
3 tablespoons garlic powder
1/4 teaspoon chili powder
Vegetable oil for frying, but will try canola next time

In large baking dish, whisk together 1 quart of buttermilk, 2 tablespoons salt, 2 teaspoons cayenne pepper, and a little pepper. Add the drumsticks, turn to coat, cover, and refrigerate for 12 hours; original recipe called to refrigerate overnight, but I didn’t prepare this early enough.

Stir together flour, garlic powder, chili powder, paprika, and 1/2 teaspoon cayenne pepper in large bowl. Drain the chicken and pat dry. Dredge the pieces in the flour mixture and pat off extra. Next I dipped the chicken pieces in the buttermilk bath I had originally placed the chicken in for 12 hours. You could do this or get additional buttermilk and place in bowl; approximately 2 cups. Re-dredge the chicken in flour mixture again and pat off excess. Put the chicken on a platter while oil heats.

Pour about 3 inches of oil into deep pot. Put the pot over medium high heat. Heat oil to 375 degrees. In batches, add the chicken pieces to a hot oil. Turn pieces occasionally until they are evenly brown and cooked through, about 20 minutes. Remove from oil and transfer to platter to cool.


Recipe source:


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