My Buttermilk Chicken
This Chicken is a very scrumptious dish that’s easy to make as long as you have patients and know how to cook chicken. First things first I clean the chicken before cooking getting all the extra unwanted germs and fat that’s left on there, remember we don’t want salmonella poisoning it’s not a good look at all. After the cleaning process I marinate the chicken in a mixture of buttermilk and mustard depending on the time you have you can marinate for an hour and up. Soon as the marination process is over I season the chicken with a few spices, slap yo mama seasoning, Italian seasoning, parsley, a dash of cayenne pepper, a little basil, and some black pepper seems like a lot but this will make your chicken slamming. Now it’s time to bread your chicken the flour mixture I use has a small portion of the spices I used on the chicken since you marinated your chicken the flour will stick pretty well but for that extra crisp after you bread the chicken drizzle your left over marinate over the chicken and add a little more flour then refrigerate for about 30 minutes. After this the chicken is ready to go into your hot oil make sure your oil is not too hot or too cold, you can check by throwing some flour on the grease and if you get that medium sizzle your ready to go. While cooking dependent on what you’re frying in you are going to have to flip your chicken maybe about 6 mins per side. You can also listen to your food while it’s cooking you will notice when you first put your chicken in the grease it’s a bit noisy and at the bottom of the pan but as the chicken cooks it will rise and the noise level will dissipate. Don’t be scared to poke the chicken to make sure it’s done and not bloody. Once you make sure it’s done and you get that golden brown color that you like your beautiful crispy buttermilk chicken will be ready for consumption just don’t forget your sides!!!!
