Guys, the secret to great fried chicken is simple……BUTTERMILK.
Soak your chicken pieces in buttermilk for around 2 hours prior to breading and frying it! Don’t cook on super high heat, and be SURE to change out the oil and clean out the soon to be burned small bits and flour residue. I change mine out at the first sign there is flour soon to burn in my grease, bc honey once that flour residue burns your ship has sunk and the rest of the chicken will taste burnt even if it isn’t if you don’t change it out.
- Chicken Breast Tenderloins
- Self Rising Flour
- Tony Chacheres Cajun Seasoning
Soak the chicken in the buttermilk for 1.5-2hours in enough buttermilk to cover it completely. Prepare your dredging mixture of Flour and Tony Chacheres. Keep in mind that Tony Chacheres has salt in it …DO NOT ADD SALT. For my own chicken, I add 4 cups flour, 1 to 1.5 tbsp Tony Chacheres. Stir it round to mix well into the flour. I preheat my cast iron skillet to a click or two past Medium (but not HIGH) heat with a good amount of oil in it. I generally put enough oil to totally cover it for about an inch to an inch and a half deep. Fry it but don’t dry it yall, this is key. Chicken is done much faster than most people are willing to admit. I usually lay mine out onto brown paper bags to cool, but occasionally in a pinch I just put it out on parchment paper (although the parchment paper isn’t as good as the brown paper bag method)
Use the meat thermometer yall….trust that thing, believe it, and you’ll find chicken that will melt in your mouth on the other side.