160+ Money-Saving Meals
The Line Up
3 c plus 3/4 c buttermilk
1/3 c coarse salt
2 TBSP sugar
2 1/2 - 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
2 c all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
peanut oil for frying
The Game Plan
For brine - in a resealable plastic bag set in a bowl combine 3 c of the buttermilk, coarse salt and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2-4 hours; remove chicken from the brine. Drain chicken; pat dry with paper towels. Discard brine.
In a large bowl, combine flour, the 1/4 tsp salt and pepper. Place the 3/4 c buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
Meanwhile, ina deep heavy Dutch oven or kettle, or a deep-fat fryer, heat 1 1/2 inches oil to 350.
Using tongs, carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325) Fry chicken for 12-15 minutes or until chicken is no longer pink (165) and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 oven while frying remaining chicken pieces.
Coach's Post Game Conference
I found that I needed much more than the 3/4 c buttermilk for breading the chicken - I used most of 1/2 a gallon between the brine and coating the chicken.
I also found that it took quite a bit longer to fry the chicken than the recipe states, even though my fryer temp was set to 350 and was generally right around that temp the whole time.
Final Score
Coach - Home Run - though a lot of work
Catcher - Home run
The All -Star - Home Run - he even helped a bit with coating the chicken but ducked out early saying that now he can appreciate how hard I truly work to provide yummy meals because this was a LOT of work.
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