HOW TO MAKE BUTTERMILK FRIED CHICKEN
This Buttermilk Fried Chicken Recipe receives an extra boost from a unique ingredient that makes it stand out from all other fried chicken dishes. A ridiculously flavorful Nashville Hot Fried Chicken that is cooked to the absolute ideal level of golden brownness and then drizzled with a spicy honey glaze
Let's start preparing this favorite dish. For complete information, check the recipe card. Ingredients :-
Smoked Paprika Garlic Cloves Buttermilk:
Cornstarch Optional glaze
In a small bowl, combine the salt, cayenne, hot smoked paprika, honey, and paprika. As long as a day has passed, leave the dish covered at room temperature. As soon as the fried chicken is finished, this will be drizzled over it.
In a separate dish, whisk together the buttermilk, garlic, remaining pimento, and salt.
Add the buttermilk mixture and the chicken to a sizable plastic bag that can be sealed. To coat the chicken, close the bag and turn it many times. Place the chicken in the refrigerator for at least 4 hours, ideally overnight.
A couple of hours before you plan to cook the chicken, remove it from the refrigerator so that it can thaw.
In a large mixing bowl, combine the flour, cornflour, and one teaspoon of salt.
Place a large, heavy pot over medium heat, add half the oil, and let the oil to heat up.
Take the chicken out of the bag and drop it into the flour mixture one piece at a time. As much buttermilk as possible should drop back into the bag. The chicken should be turned around in the flour to give each piece a light coating on all sides. Continue with the remaining chicken pieces once you have placed the first one on a platter.
When the oil is heated enough to bubble around the chicken when the edge of a piece is dipped into it, use tongs to gently and carefully place a few pieces in the oil.
Turn the chicken pieces over every few minutes while cooking it, and adjust the heat as necessary. When the skin is a deep golden brown and the bird is firm to the touch, the fried chicken is finished.
While continuing to fry the remaining chicken, if more oil is required, transfer the cooked chicken to a serving plate lined with paper towels.
Serve immediately with the saved honey mixture on the side for dipping and drizzling. At room temperature and even in the cold, it tastes just as excellent.