Buttermilk Fried Chicken

So let me explain that my love for chicken is endless. This fried chicken is the holy grail. It's the type of chicken that changes lives. The buttermilk and creole seasoning merge to form a mouth-watering, melt in your mouth chicken. Nothing but sex makes me happier than fried chicken or any pasta with cheese. Judge me if you want, but the crispy skin takes me to new places. Bay-bay... listen to me when I say that you can't beat a good fried chicken, you just can't. 

Fried Chicken

This chicken doesn't take long to make, 25-30 minutes at most but it does take at least 4 hours to prep... more if you want the chicken to fall off the bone. You are REQUIRED to soak your chicken in buttermilk for at least 4 hours. In real life, don't contact me if you soak your chicken for less than 4 hours. I soak mine for 12-16 hours, but 4 hours will do the trick!

Let's start with the spices I used. Whenever I make fried chicken or my grandma's "Sunday" chicken, I use creole seasoning. The seasoning is a blend of spices and it can be found here.

What you need to know about this recipe is that the buttermilk really does all the work. Put buttermilk in a ziploc bag with chicken wings, close the bag and refrigerate it for at least 4 hours. When you take it out of the refrigerator, season the chicken with the creole spices, flour it, fry it then eat it.

It's really quite simple. I learned how to fry chicken when I was in the 3rd grade. I remember living in 809 Popular Street with my aunt and my great grandma when I wasn't with my mom & my great grandma would pull up a chair and put one of her t-shirt's on me so that I could "assist". By the time I was out of 3rd grade, I was fully capable of frying chicken by myself without asking any  questions.

If third grade me can do it, you can do it! Bon appetite! 

THE RECIPE

  • 2 lbs. Chicken Wings
  • 3 c.+ 3 Tbsp. Buttermilk
  • 2 c. Flour
  • Creole Seasoning (recipe can be found here)
  • 2 Tbsp. Mild Paprika
  • 2 Tbsp. Kosher Salt
  • 2 Tbsp. Black Pepper
  • 2 Tbsp. White Pepper
  • 2 Tbsp. Garlic Powder
  • 1/2 tsp. Fresh Parsley, Chopped
  • Oil for Frying

PREP: Grab a gallon size ziploc bag & toss chicken, creole seasoning and 3 cups of buttermilk. Allow the buttermilk and chicken to sit in the refrigerator for 4 hours minimum. I leave mine overnight (approximately 12 hours). When you are ready to cook your chicken, remove from the refrigerator and allow the chicken to warm to room temperature (approximately 15-20 minutes).

  1. Preheat oil to 360 degrees.
  2. In a container, mix together the flour, salt, paprika, peppers and garlic powder.
  3. Whisk in the 3 Tbsp of Buttermilk to form shaggy dough balls. There is no other way to describe them. You won't see a container full, just enough to get you crispy chicken.
  4. Take the chicken out of the buttermilk, shake it dry and coat in the flour then place aside. Pay attention to make sure you get the flour in every nook and cranny. of the chicken wing. 
  5. Once the oil has reached 360 degrees, carefully add the chicken in batches of 3-5, depending on the size of your pot or fryer. Make sure you do not overcrowd the pot or fryer... you don't want a grease fire nor do you want raw ass chicken with burnt skin. It smells horrible and you'll have to shit for days!
  6. Check the chicken periodically, you need to flip it every so often so that one side of the chicken is not cooked longer than another.
  7. The chicken is ready when the internal temperature reaches 160-165 degrees. It'll be golden brown in color and have that Church's chicken crunch look to it.
  8. Remove from the oil & allow the chicken to drain on some paper towels.
  9. It's ready to eat... My family is greedy and sometimes we don't make any sides to go with it because it's gone as soon as our lips touch them. Enjoy!