Buttermilk Fried Chicken | Recipe Competition with Kitchen & Craft

Summary by Krater

A home cook demonstrates how to break down a whole chicken into eight pieces, dry brine it in fake buttermilk, and pan-fry it in two skillets for a crispy southern-style dish.

From the video

Answers: How do you make southern pan-fried chicken from a whole bird?

• whole chicken breakdown
• dry brining chicken in buttermilk
• double coating fried chicken
• pan-frying chicken in two skillets

Ingredients

• 3.5 lb whole chicken
• kosher salt
• black pepper
• onion powder
• garlic powder
• cayenne
• 1/2 cup buttermilk
• 2 cups all-purpose flour
• 1 heaped teaspoon baking powder
• 1 egg
• 1/2 inch per pan vegetable oil

What it concludes

• A 3 to 3 1/4 pound whole chicken is the ideal size for frying.
• Dry brining chicken in buttermilk without fully submerging it provides the same flavor while wasting far less seasoning and buttermilk.
• Baking powder in the flour crust makes the crust light and crispy rather than cakey.
• Frying at a low temperature of 250 Fahrenheit allows thick, bone-in chicken pieces to cook all the way through without the crust burning.
• Real buttermilk gives the chicken leg a slightly better taste than fake buttermilk, though the difference is subtle.