Sunday, March 11, 2012

How to Develop a Good Crispy Buttermilk Deepfried Chicken Marinade (Works for baked or pan-fried chicken too)









Buttermilk Deepfried Chicken is the method of double-seasoning chicken, once through a buttermilk-based liquid marinade, and another through a dry seasoning mix. 

  • ·         Have your chicken properly cleaned
  • ·         Make cuts in the parts where there is plenty for meat for the chicken to absorb the flavourful marinade and for the meat to cook evenly
  • ·         Pat your chicken pieces dry with paper towels

For the basic buttermilk marinade:
  1.  ·         Start with your buttermilk base, 2-3 tablespoons of buttermilk per  chicken. You can use yogurt, kefir, or any other lacto-fermentation
  2. ·         If you are doing kosher, use some non-dairy milk like almond or oat as your base, or else some mild-flavored liquid or fat other than plain water. Perhaps coconut milk yogurt, or almond milk refir, or something healthy of that sort. Add some sour taste, like lemon juice or apple cider vinegar, to the liquid, 1 tbsp for every cup of liquid if its not fermented. EGG also makes A GREAT marinade.
  3. NEW! This just in, I just got a light-bulb flash in my head - the KOSHER alternative to yogurt in all marinades would be SOURDOUGH. It's fantastic, tastes sour, is full of great enzymes beneficial to you, and you can use the leftover sourdough starter you normally discard. Mixing egg and liquid sourdough I believe will produce the best results. 
  4. ·         Salt is VERY important. You need to experiment to be able to naturally give the chicken enough salt. Soy sauce also adds to saltiness, so if you wish to add some in, reduce the salt. Sea salt is the most flavorful and healthy.
  5. ·         Pepper – you  need spicy spices. pepper has lots of benefits. Cayenne, dried chilli, and black pepper are very important, black pepper being vital. White pepper is also very good with it.
  6. ·         Sauces – Mustard add interest. Worcestershire is good for all-round taste. Tabasco gives it a sour edge. A teaspoon for every four pieces of chicken?
  7. ·         Sour – Some lemon juice? Balsamic Vinegar?
  8. ·         Herbs – herbs are SO important. Use whatever you have on hand. Dried thyme, oregano, rosemary, dill, and sage are some fantastic, aromatic, and tasty herbs that are good for your health too
  9. ·         Onion and Garlic – dried or pureed, they add wonderful flavors
Tips for buttermilk marinade 
  • ·         Mix your marinade before adding chicken. Then you can taste it, without fear of raw meat bacteria.
  • ·         Add in the chicken pieces, and stir well. Hands are good for this but if you wish to add more seasoning it can be tricky. Don’t contaminate clean bottles with raw meat! 
  • ·         If there is not enough liquid to spread the seasoning, add more buttermilk! The meat should be well-coated, and wet, but you don’t want to waste excess buttermilk liquid on the marinade.
  • ·         Let the chicken sit for some time, at least 15 minutes. Keep away from flies. Keep the meat cold when marinating too prevent spoilage. You can marinade meat overnight in the fridge for greater flavor.



For the flour seasoning
  1. ·         Flour – Whole wheat or brown rice flour is very good. You can use any healthy flour!
  2. ·         Cornmeal – adds a delicious crisp texture!
  3. ·         Oats – Add chewiness and extra fiber
  4. ·         Salt – must be adequate. Taste the flour to make sure  that it is slightly on the salty side.
  5. ·         Pepper
  6. ·         Herbs – you can add more dry seasoning to the batter if you are not doing a liquid marinade.
  7. ·         Milk powder – again, if not doing a marinade, milk powder makes great-tasting dry seasoning
  8. ·         Dry chicken stock cubes – can be rubbed into the chicken for quick flavor or added to a dry seasoning. They usually contain Monosodium Glutamate so I do not use them. 








To coat the pieces:
  • ·         Coat the pieces one at a time
  • ·         Shake off excess dry seasoning so that you not dirty your oil
  • ·         You can dip the chicken several times alternately in dry and liquid seasoning for a thick batter
  • Why coat the chicken? Simply this - the wet marinade will make the chicken stick inside your deepfry basket... very icky and messy. Always coat the chicken fresh with flour right before frying. If you coat the chicken too early, the flour will get wet and, again, stick. The surface of the chicken must be dry. 

Frying the chicken
  • ·         Always wear gloves
  • ·         Always take the highest safety precautions.
  • ·         Always keep  young children away
  • ·         Keep all wet utensils away!
  • ·         If you are deep frying over the stove, turn the pot handle away from you so that you do not accidently tip over the entire pot of boiling oil while walking by
  • ·         Keep the surrounding area protected with newspaper, but not to near lest they catch fire. I’m talking about the surrounding floor and counter here.
  • ·         Wear sleeves and an apron to prevent oil splash burns
  • ·         190 Celcius or 375 Fahrenheit is perfect for chicken
  • ·         Different pieces of chicken take different amounts of time to cook.
  • ·         Cook your meat for 5 minutes, and check every 2-3 minutes after that to determine the amount of time if takes for each piece to cook.
  • ·         When done, the chicken should be golden brown and crisp, having an internal temperature of AT LEAST 160 Fahrenheit. White meat should register a higher temperature, dark meat lower.
  • ·         Keep a plate covered with paper towels nearby to collect the freshly fried goods.
  • ·         Handle the chicken pieces with tongs
  • It’s so fun and exciting to develop your favorite seasoning and flavors for fried chicken, adding in secret ingredients and stirring them up. It really is a very simple technique that your family will absolutely love! Remember that this seasoning technique works well for other methods of cooking too, as well as other styles of cooking like Chinese or Mediteranean.




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