Thursday, August 5, 2010

Cajun buttermilk fried chicken

Ok I had a request for buttermilk fried chicken so here you go Pooja.

8 cut chicken.  I usually figure 2 pieces per person depending on what the menu is
Buttermilk.  Enough to cover the chicken
Cajun spice
Egg wash-whipped raw eggs and a bit of milk
Salt and pepper
Peanut or canola oil for frying
Some extra chicken for a test is a good idea

NOTE:  With all recipes read the ENTIRE recipe before proceeding

-Get 8-cut chicken and place the pieces in a bowl more than large enough to accommodate them.
-Cover the chicken completely with buttermilk and let sit for a few hours or overnight.
-Put a large pot on with the oil over medium heat.
-Get a large bowl of flour seasoned with salt and pepper
-Get another bowl with the egg wash
-Remove the chicken from the buttermilk and shake excess milk off
-Season the chicken pieces evenly with the Cajun spice.  Use the same amount as if it were salt and pepper
-Toss the chicken in the seasoned flour
-Shake off the excess flour and dip the chicken in the egg wash
-Remove the chicken from the egg wash, shake off excess egg and dip in the flour again to coat
-Shake off excess flour
-Fry the chicken.  It is ready when you take the meatiest piece, cut into it and the juices are clear.  You will need to test.  See points below

A few notes to help you.
- When breading anything always keep one hand clean.  For example, use one hand to dip the chicken in the flour, egg and flour and the clean one to remove the pieces that are completely breaded

-Never stack anything breaded (raw or cooked) unless you put a layer of baking paper between it or the breaded item will get soggy

-Whenever breading anything I set everything up like an assembly line.

-Use larger bowls than needed and toss the item(s) with the breading using the bowl shaking back and forth

-Since most people don't have a deep fryer in their house you need to use a pot.  Make sure you are very, very careful with this.  I like to use a pot MUCH bigger than needed so if oil splashes up the sides of the pot you should be protected.  If not, it's your face not mine :)

-If available, use a high temperature thermometer and keep the oil at 180C or 350F.

-If you don't have a thermometer then you need to test.  Start by putting the oil over medium heat.

-Put a piece of chicken in the oil.  The oil should not be smoking and it should make that loud sound that happens when you put the food in hot oil

-I suggest frying no more than two pieces of chicken at a time or the chicken will not get a nice color or get crispy.

-You should be able to cook the chicken and get it golden in color from frying in the oil alone.  If not, use the oven to finish

-When you do fry your chicken, place it on a pan or plate lined with a lint free cloth to absorb excess grease and don't stack the chicken pieces on top of each other

For those of you who are cooking a number of things for a dinner or lunch this will help you.
For those of you who are not, forget it.

-Preheat your oven to 180C-190C or 350F-375F

-Once all the chicken is drained of its excess grease, place the pieces on the baking sheet making sure there is some space between the pieces and nothing is stacked.  Set aside.  You can do this up to an hour or so ahead of time.

-About 20 minutes before the chicken is to be served place the tray in the oven to reheat it for about 5-10 minutes.  Take care not to burn the chicken.  If your chicken is not fully cooked prior to placing it in the oven I assume you know it may take more time.

-While the chicken is reheating in the oven you can use that time to get other things ready

-Place on a serving plate and serve

Culinary regards

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