This was the husband’s Valentine’s Day treat before he left on a jet plane to Hong Kong. (Don’t worry, I get to join him next week!)
I have a problem in that I can’t help but follow recipes. Thankfully, this one is pretty much the easiest one to memorize. So, here’s my recipe-less-ish version of the yummiest fried chicken I know how to make.
Best Buttermilk Fried Chicken
(Adapted from Simply Recipes)
What you need:
A pound or two of chicken breast cutlets (because they fry pretty fast)
Enough buttermilk to cover the cutlets in a dish overnight
1/2 to 1 onion, depending on how much you have on hand or how lazy you are
Herbs! (I just used thyme this time–ha!)
Salt & pepper
About 2 cups of flour (enough to coat the buttermilk-soaked chicken breast cutlets)
Salt & pepper (you seriously need to know how much? Just guesstimate, K?)
A bit of cayenne pepper
2 cups of canola or peanut oil (I used canola)
What you need to do:
Chop up your onion and toss it in a shallow baking dish with a cover. Add the buttermilk, spices and herbs and then dump in the chicken. Mix all of this together until the chicken is sufficiently covered, then cover and store in the refrigerator overnight (or for at least eight hours).
Take the chicken out of the baking dish and let the cutlets rest in a colander. Prep the skillet you’re going to fry the chicken in. Heat the oil in the skillet at medium-high (sometimes more like high) heat until a little bit of flour sprinkled in the oil sizzles.
Grab a gallon Ziplock bag and dump in the flour and spices. Add in the chicken and mix up in the bag until the chicken is coated in flour. Once the oil is ready, carefully add the chicken (I used tongs). Fry on one side for about 10ish minutes (maybe a little less if the pieces are small), or until the chicken is golden-brown on one side. Flip the cutlets over and do the same on the other side. Don’t fry too long, or the cutlets will dry out.
Remove the chicken from the pan and place on a paper towel over a plate to soak up the excess oil. Then pig out.