Buttermilk Fried Chicken

3.6 from 5 ratings

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Michael Ferraro of Delicatessen shares his favorite game day recipes. Fried chicken is not only a comfort food staple but also a game day staple. “Fried Chicken is the perfect family-style dish that’s served during [a football game], and it can even be prepared ahead of time so you don’t miss the first touchdown.”

Servings

servings

Ingredients

1 1/2 cup mayonnaise
8 ounce sour cream
2 ounce buttermilk
1/2 teaspoon tobasco
2 ounce worcestershire sauce
2 three pound whole chickens
2 tablespoon old bay seasoning
2 teaspoon cayenne pepper
1 tablespoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
salt, to taste
pepper, to taste
6 cup all-purpose flour
1 quart buttermilk
2 gallons canola oil

Directions

Combine mayonnaise, sour cream, buttermilk, tobasco and Worcestershire sauce. Set aside.
Take chicken and remove the wing, thigh, and leg. For the breast, cut it to make 2 pieces out of each (the two chickens should yield 20 pieces).
In a mixing bowl, evenly combine the spices. In a small bowl, combine flour with half of the spices.
In a large plastic bag, pour in half of the spices with buttermilk and add chicken. Allow for the chicken to marinate between 4 hours or overnight.
In a large pot, preheat the oil to 300 degrees F. Strain chicken and remove excess buttermilk. Completely coat each piece of chicken evenly with flour & gently shake off excess. Frying one chicken at a time for 10 minutes.
The internal temperature should be 165 degrees F and the outside should be golden brown. Remove and shake off excess oil and place onto rack for oil to drip off. Lightly salt chicken and repeat with next batch.
For assembly: Plate a wing, thigh, leg, and two breasts for each person. Serve a side of ranch dressing per person.