Buttermilk Fried Chicken Recipe by Chef Christine Ha
Chef Chritine Ha said "Fried chicken is one of my all-time favorite foods, and growing up in Texas, our family's monthly menu included southern fried chicken. I didn't have the good fortune to have a grandmother who cooked chicken in a cauldron of grease. (However, I was fortunate to have a grandmother who made fried egg rolls in their place!) No, Popeye's was the only fried chicken I had growing up. I had to experiment on my own to figure out how to create fried chicken, just like with every other traditional American comfort dish. Since I prefer the sweeter flavor of blood oranges, I used them when I cooked it for MasterChef, but you could really use any oranges or even orange juice. Dirty rice, haricots verts with pancetta, roasted Brussels sprouts with caramelized fish sauce, cowboy corn on the cob, and garlic mashed potatoes are all delicious side dishes to pair with buttermilk fried chicken."
Ingredients
Instructions
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Step 1
Buttermilk, orange zest and juice, 1 tablespoon salt, and 1/2 teaspoon black pepper should all be combined in a big basin. The chicken is then added and coated. Rotate the drumsticks to get an even marinade then cover and chill for at least 30 minutes and up to a day.
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Step 2
Place a rack in the middle of the oven and heat it to 200°F or its lowest temperature. Place a wire cooling rack on top of a baking sheet that has been lined with parchment paper or aluminum foil. 11/2 inches of oil should be heated to 350°F over medium heat in a big, heavy-bottom skillet.
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Step 3
Combine the flour, cornmeal, garlic powder, onion powder, paprika, red pepper, and the remaining 2 teaspoons salt and 1/2 teaspoon black pepper in a sizable resealable plastic bag. In a strainer, remove the chicken and drain. Discard the marinade. One piece of chicken at a time, add to the bag, and shake to thoroughly coat. Chicken pieces are placed on a sheet of waxed paper after being removed from the excess flour mixture with a tap.
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Step 4
4 drumsticks should be added to the hot oil and cooked for 10 to 12 minutes, or until golden brown and cooked through, flipping periodically with tongs. Place the chicken on the rack and reheat it there. Before frying the final 4 drumsticks, raise the temperature of the oil to 350°F.
Note
THE KEY TO LIGHT AND CRIPS DEEP-FRYINGÂ
Avoid overcrowding the pot when deep-frying to prevent the oil's temperature from dropping and producing soggy, oily food. In order to keep the completed chicken warm while you cook the remaining pieces, arrange it on wire cooling racks over foil or parchment paper. Then, place the racks in a low-heat oven.
