Taste the Air-Chilled Difference®

Buttermilk Fried Chicken

by , Chef, Ethan Stowell’s New Italian Kitchen, Seattle, Washington

Buttermilk Fried Chicken

Serves 4

  • 1 whole Smart Chicken, cut into 8 pieces
  • 4 cups buttermilk
  • 2 tablespoons dried thyme
  • 4 cups all-purpose flour
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons mustard powder
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • Canola oil for frying

In a large bowl, combine the chicken, buttermilk, and dried thyme. Refrigerate overnight to let brine.

The next day, place a large pot with four inches of canola oil in it on the stove and heat to 350°F. Keeping a long candy thermometer in the pot will help you keep an eye on the oil so you can maintain the 350°F.

In a large bowl, combine all of the rest of the ingredients. Remove the marinated chicken from the refrigerator. Working with one piece at a time, take the chicken out of the buttermilk and place in the flour mixture, dredging to coat all sides. Tap against the side of the bowl to remove excessive flour and gently place in the hot oil. Repeat with as many pieces as you can comfortably fit in the pot. Fry chicken, turning every couple of minutes, until the skin is a deep golden-brown and the internal temperature of the meat is 165°F, about 10 minutes. Once cooked, remove from the oil and place on a draining rack. Repeat the process with the remaining chicken. Let cool for at least 10 to 15 minutes before serving. Finally, check seasoning and serve.

Pairing: A crisp Chardonnay