Homemade fried chicken might sound daunting, but it’s the best fried chicken you’ll ever have!
Fried chicken might sound like something you’d rather order out. But making this meal at home can’t be beat! Pair it with a Cajun red pepper cream sauce and sweet corn fritters and you have a dinner winner!
Chef Todd Leonard shares the mouthwatering recipe and method. He shares how to be successful with fried food at home, and how to make sure your chicken doesn’t dry out.
Buttermilk Fried Chicken
Ingredients
Chicken Marinade
- 12 Chicken drumstick
- 12 Chicken thighs – bone in skin on
- 2 cups Buttermilk
- 2 tablespoons Garlic
- 1 tablespoon Salt
- 2 tablespoons Pit seasoning
- 1/4 cup Oregano and parsley – chopped fine
Breading
- 2 1/2 cups Ap flour
- 2 tablespoons Salt
- 2 tablespoons Black pepper
- 1 cup Panko bread crumbs
Directions
Marinate the chicken by combining all together; chicken, buttermilk, garlic, 1 Tbsp. salt, 2 Tbsp. Pit seasoning, chopped oregano and parsley, and mix well, chill for at least 1 hour. After chicken is marinated, mix all breading ingredients into 1 bowl, dredge the chicken in the flour mixture (straight from the buttermilk, don’t rinse or remove buttermilk) coat the chicken with the flour mixture well. Deep fry at 300 for about 15 minutes or until cooked to 165. Allow to rest 2-3 minutes on a paper towel and then enjoy.
Corn Fritters
Ingredients
- 1/2 cup Roasted corn
- 1 cup AP Flour
- 2 tablespoons Melted butter
- 1 teaspoon Baking powder
- 1 cup Whole Milk
- 1/2 Tablespoon Pit Seasoning
Directions
Heat fryer to 325 degrees. Place corn and all dry ingredients in a bowl and mix in well. Add milk and melted butter and stir just until combined.
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