Garlicky Buttermilk Fried Chicken

There are probably a million and one different types of fried chicken. Most all of them are really good. This is one of my favorites. The panko* (Japanese bread crumbs. See note below) give it a very crunchy crust without making the overall effect too heavy on the constitution. Giving these some time to soak is essential, but you can cheat by allowing the meat to marinate on the counter for no more than an hour or two RIGHT before you cook it. Otherwise, hello bad day. 

1 hr. of countertop marinating time = 8 hrs fridge marinating time in.

 

Remember one of the biggest parts of successful cooking is to take a few minutes to get set up properly and the entire process will be a lot less stressful.

Equipment you need:

Several mixing bowls Some paper towels

Two sheet pans or cookie sheets 

deep fat or candy thermometer               Heatproof tongs or Scoop, anything so long as it's safe

325°-375° Is the best range for frying.    (remember folks, grease burns are never sexy)

A whisk or a fork

A large pot with a heavy bottom

The foodstuffs you need:

Chicken pieces  (the pictures were done with boneless skinless breasts I had to use up. Any part you like is fine, bone in or out. Skin on or off.)

1 quart Buttermilk

2 whole heads garlic, peeled and minced/pressed

Coarse ground pepper

Kosher Salt

Eggs

Flour

Seasonings* Salt and Pepper at least. I add about 1/4 tsp. granulated onion, paprika

Panko bread crumbs 

Frying Oil (Peanut, Canola, Vegetable, Corn,etc.)

In a large mixing bowl, mix together the garlic about 1 Tablespoon (T.) each kosher salt and black pepper. Whisk seasoning into buttermilk enough to completely cover the chicken. 

Now add the chicken. If you need to, add some more buttermilk. Cover with saran wrap and refrigerate. Marinate this up to 2 days, just be sure to give it a stir a few times to ensure the best flavor. Rewrap well.

  

To fry things successfully

Set up a “standard breading procedure” .   So, grab 3 medium-large bowls and.....

In the 1st:  Mix about 2-3 cups flour with your seasonings. Mix together with 

a dry whisk or fork

In the 2nd: Make an eggwash.Crack 4-5 eggs. Whisk this together really well 

so that it’s all the same color. You can add a splash of water if you want to.

In the 3rd: Mix about 3-4 Cups (C.) panko with 1 tsp. each kosher salt and pepper. 

Want to add a little color? Add 2 tsp. dried Parsley.

Go get those Two trays.

When breading you must have a system. I’m right handed, so this is how I work without getting everything messy or messing up the ingredients.From left to right, directly in front of me I line up in this order

chicken in buttermilk

seasoned flour

eggwash

panko

tray for holding.

Put your oil on medium heat to ensure it can be brought up to temperature quickly. 325°-375° is the range for deep frying. Too hot it will burn, too cold you get greasy food.

Take a piece of chicken and shake gently of excess buttermilk. Dredge in flour lift shake of excess, drop in the eggwash (lefthand). Switch to right hand, swirl the chicken in eggwash evenly. Shake gently of excess egg and drop into panko. Dredge it gently to cover it evenly and place it on the holding tray (righthand). Repeat with other pieces.

Bring oil to temperature. 

Drop in a little bit of the batter it should bubble and float about as soon as it hits the oil. Its ready

Drop in chicken very carefully. When it stops sizzling for the most part and looks golden, pull it out and place on tray lined with paper towels. If the chicken isn't all the way cooked, fry everything and finish the chicken on a try in a hot oven (350-375) for 5-10 minutes.