Buttermilk Fried Chicken
- 1 3–4 lb chicken
- 2 quarts of fryer oil, ex. Peanut oil
- 1 cup of buttermilk
- 1 Tbsp kosher salt
- 1 1/2 cups of flour
- 5 cups of cornstarch
- 3 Tbsp of California Love All Purpose Chile Blend
- 1–2 tsp of Kosher salt
- Break down the chicken into legs, thighs, breasts into 2 pieces and wings.
- Mix brine ingredients and add chicken to coat. Keep in zip lock bag overnight to brine.
- When you are ready to cook: Preheat oven to 350f and prepare a baking sheet with a wire rack. ( This is to hold the chicken after it comes out of the fryer) And heat oil in a dutch oven to 325f. Make sure to use a pot big enough that the oil doesn’t come up higher than halfway.
- Sift and mix all of the ingredients in the dredge and combine thoroughly.
- Remove the chicken pieces from the brine and let the excess buttermilk drip off before adding to the dredge. Coat the chicken with a thick layer of the dredge and then shake off any excess. Repeat this for all of the chicken.
- Add the chicken in batches to the oil being careful not to overcrowd. ( you don’t want the chicken touching, you can cook in batches) You do not want to move the pieces for the first 3 minutes or so or the coating may fall off.
- Cook for 7–12 minutes or until 160f. Check internal temperate with a thermometer.
- Remove chicken to the baking sheet and keep in oven until all of the chicken is finished.