Buttermilk Fried Chicken | SpiceTribe
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Buttermilk Fried Chicken

Chef Trent Blodgett

Chef Trent Blodgett

Ingredients

Steps

Ingredients

California Love All Purpose Chile Blend

California Love All Purpose Chile Blend (Pre-Order)

$10
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Steps

Step 1 -

Break down the chicken into legs, thighs, breasts into 2 pieces and wings.

Step 2 -

Mix brine ingredients and add chicken to coat. Keep in zip lock bag overnight to brine.

Step 3 -

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.

Step 4 -

Sift and mix all of the ingredients in the dredge and combine thoroughly.

Step 5 -

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.

Step 6 -

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.

Step 7 -

Cook for 7–12 minutes or until 160f. Check internal temperate with a thermometer.

Step 8 -

Remove chicken to the baking sheet and keep in oven until all of the chicken is finished.

Step 9 -

Enjoy!

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