BUTTERMILK FRIED CHICKEN

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    BUTTERMILK FRIED CHICKEN

    Crispy, juicy, and golden brown - this fried chicken recipe is made more tasty with Sel Magique, which elevates flavors with a slight umami-twist. Soaked in rich seasoned buttermilk so each luscious bite is full of flavor. Allow time for the chicken to soak for 2-3 hours for best results.
    Course: dinner, lunch, Snack
    Cuisine: American
    Keyword: chicken, fried
    Servings: 3 servings

    Ingredients

    BUTTERMILK MARINADE

    • 6 bone-in drumsticks and thighs alternate - use sliced boneless breast meat, about 1" wide for tenders, about 3-4 breasts.
    • 1.5 tsp Sel Magique Classic Blend
    • 1 tsp black pepper, freshly ground
    • 1 tsp dried oregano
    • 1 tsp paprika
    • 1 tsp white pepper, ground
    • 1 tsp garlic powder
    • 2 cups buttermilk

    BREADING

    • 2 cups all-purpose flour
    • .75 tsp Sel Magique Classic Blend
    • 1 tsp black pepper, freshly ground
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1/2 tsp cayenne pepper
    • oil for frying. We love coconut oil, and everyone has their preference. Canola, Peanut, and Vegetable Shortening are also options.
    • finely chopped chives, garnish

    Instructions

    • In a large bowl, combine the chicken drumsticks and thighs (or tenders), Magique, black pepper, oregano, paprika, white pepper, garlic powder, and buttermilk. Stir to make sure each piece of chicken is coated evenly, then cover with plastic wrap and marinate in the refrigerator for 2-3 hours. Don't skimp on the soak time - this softens and keeps the meat juicy.
    • Remove chicken from refrigerator and bring to room temperature.
    • In a separate large bowl, combine the flour, Magique, black pepper, paprika, garlic powder, and cayenne. Mix well.
    • Fill a large, deep skillet halfway with oil and heat over high heat until the temperature reaches 350 degrees F.
    • Remove the chicken pieces from the marinade, tap off excess marinade (this helps keep the chicken crispy) and roll in the flour mixture to coat completely, shaking off any excess.
    • Fry 3 pieces of chicken at a time (or about 6 tenders) in the hot oil, turning a few times for even browning, for 15–20 minutes, until the breading is dark golden brown. Thighs take longer to cook than drumsticks. The oil temperature should drop to about 320 degrees F. Transfer the chicken to paper towels or a wire rack to drain and cool for 10–15 minutes before serving. Plate, garnish with chopped chives and enjoy!

    COMPLETE YOUR RECIPE

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    Bill Costello
    Bill Costello
    8 months ago

    Recipe sounds awesome. Can’t wait to try

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