Mouthwatering indulgence: dive into the tangy delight of powdered buttermilk fried chicken

Indulge in the tantalizing aroma and irresistible crunch of homemade powdered buttermilk fried chicken. This classic dish has been a beloved staple in countless kitchens, and with our expert guidance, you can master the art of creating perfect fried chicken at home. Our powdered buttermilk fried chicken recipe will guide you through every step, ensuring a crispy exterior and a juicy, flavorful interior that will leave your taste buds dancing.

Ingredients

For the Chicken:

• 1 whole chicken (3-4 pounds), cut into 8 pieces
• 1 cup all-purpose flour
• 1/4 cup powdered buttermilk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Buttermilk Brine:

• 1 gallon buttermilk
• 1/4 cup salt
• 2 tablespoons granulated sugar

For the Coating:

• 2 cups vegetable oil
• 1 cup all-purpose flour
• 1/4 cup powdered buttermilk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Prepare the Buttermilk Brine

In a large container, combine the buttermilk, salt, and sugar. Stir until the salt and sugar dissolve. Submerge the chicken pieces in the brine, ensuring they are fully covered. Refrigerate for at least 4 hours or overnight.

2. Prepare the Dry Coating

In a large bowl, whisk together the flour, powdered buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Remove the chicken from the brine and discard the brine.

3. Coat the Chicken

Dip each chicken piece into the dry coating, ensuring it is evenly covered. Shake off any excess coating.

4. Heat the Oil

Heat the vegetable oil in a large skillet or Dutch oven to 350 degrees Fahrenheit.

5. Fry the Chicken

Carefully place the chicken pieces into the hot oil. Fry for 10-12 minutes per side, or until golden brown and cooked through.

6. Drain and Serve

Remove the chicken from the oil and drain on paper towels. Serve immediately with your favorite dipping sauces.

Tips for Perfect Fried Chicken

• Use fresh, free-range chicken for the best flavor.
• Brine the chicken for at least 4 hours to enhance juiciness and tenderness.
• Shake off any excess coating before frying to prevent sogginess.
• Heat the oil to the correct temperature before frying. Too low temperatures will result in soggy chicken, while too high temperatures will burn the exterior.
• Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
• Allow the chicken to rest for 5-10 minutes before serving to allow the juices to redistribute.

Variations

• Spicy Fried Chicken: Add 1 teaspoon of cayenne pepper to the dry coating.
• Lemon-Herb Fried Chicken: Add 1 tablespoon of lemon zest and 1 tablespoon of chopped fresh herbs (such as thyme or rosemary) to the dry coating.
• Honey Garlic Fried Chicken: Brush the cooked chicken with a mixture of 1/4 cup honey and 1/4 cup soy sauce.

Takeaways

With our powdered buttermilk fried chicken recipe, you can now create restaurant-quality fried chicken at home with ease. This versatile dish is perfect for any occasion, whether you’re hosting a family gathering or simply craving a crispy and flavorful meal. Experiment with different variations to cater to your taste preferences and enjoy the satisfaction of making your own delicious fried chicken.

What You Need to Learn

Q: Can I use regular buttermilk instead of powdered buttermilk?
A: Yes, you can. Use 1 cup of regular buttermilk in place of the powdered buttermilk.

Q: How long can I marinate the chicken in the buttermilk brine?
A: You can marinate the chicken in the buttermilk brine for up to 24 hours. However, 4-8 hours is typically sufficient.

Q: What is the best way to reheat fried chicken?
A: To reheat fried chicken, preheat your oven to 350 degrees Fahrenheit. Place the chicken on a wire rack set over a baking sheet and bake for 10-15 minutes, or until heated through.