Buttermilk fried chicken is classic picnic fare, but Chef Cheryl Dent shows us the ultimate recipe with a twist in KD101 test kitchen. A little extra time in the kitchen this weekend will make your weekdays a lot easier.
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Buttermilk Fried Chicken
Cooktime: Marinade, 2 hours; Fry time, 30 minutes
- 1 1/4 cup buttermilk
- 6 dashes hot sauce
- 1 tsp salt
- 1 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp. black pepper
- 2 cups flour
- 1 1/2 tsp salt
- ¾ tsp. paprika
- ¾ tsp pepper
- ¾ tsp garlic salt
- ¼ cup buttermilk
- Peanut oil
- 2 pounds boneless chicken strips
- Combine all the ingredients for the marinade in a glass bowl (do not use metal) and mix. Add chicken. Cover and refrigerate for at least 2 hours.
- To make the dredge, in a large bowl combine all the dry ingredients, drizzle in the ¼ cup of buttermilk (this should make little lumps in the dredge. Heat oil in a deep skillet on medium high. The oil should be about 1 inch deep in the pan. The oil should be hot, but not too hot or the coating will burn before the chicken is done.
- Pull the chicken out of the marinade and coat in the dredge. Place tenders in the hot oil. Only fry a few at a time. Do not overcrowd the pan. Fry for 2-3 minutes on each side until golden brown.
- Remove from oil and place on cooling rack until ready to serve.
This article is part of Mix It Up, an editorial series created in collaboration with AOL's Kitchen Daily and Huffington Post. It is dedicated to making the lives of mothers easier through articles, videos and slideshows focused on simple and creative solutions to everyday challenges. From healthy recipes to exciting ideas for a more balanced lifestyle, this section aims to become a resource for moms everywhere.