I made this last night, & hubby made a big salad to go with. We took turns watching baby Ronan, who is into everything lately. ;-)
So my story is, I actually didn't have buttermilk on hand the other day when I put it to marinade!!! No problem I thought, I'll google buttermilk DIY again to get theh ratio to make a faux version... Oh, I don't have lemon or vinegar on hand either!! Okay, experiment time. I added a couple teaspoons over-fermented KOMBUCHA vinegar (live cultures!) to regular whole milk & poured it over the raw cut-up chicken. I only wish I had raw milk on hand. ;-) It turned out marvelous!!! I use Barefoot Contessa's recipe as a base, but then tweaked it in many ways to make it healthy-changing the oils, the flour(s), adding spices, etc. It turned out awesome!! Enjoy!!!!! Xxo
Ingredients
- 2 chickens (3 pounds each), cut in 8 serving pieces (I just make one sometimes, even.)
- 1 quart buttermilk (Or add a couple teaspoons lemon, vinegar, or kombucha to regular milk, etc., or use yogurt!)
- 1 cup organic kamut flour
- 1 cup organic flour or sprouted flour (Sprouted is my favourite!!)
- 1 tablespoon salt (I add Adobo too often, its in the Hispanic section & delicious, contains garlic, turmeric, oregano, salt & pepper etc.)
- 1 tablespoon freshly ground black pepper
- Liberal amounts of garlic powder, cayenne, & organic salt-free Cajun spice mix
- Vegetable oil - (I used Sunflower, & a healthier Omega-3 mix by Smart Balance as well-you could cut with lard for a traditional touch too)
Directions
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flours, salt(s), spices, & pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-3" and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 45 minutes, until the chicken is no longer pink inside. Serve hot.
Preheat the oven to 350 degrees F.
Combine the flours, salt(s), spices, & pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-3" and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 45 minutes, until the chicken is no longer pink inside. Serve hot.
