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Buttermilk Fried Chicken

Buttermilk Fried Chicken

It doesn’t get more classic than buttermilk fried chicken. When we discovered that the rich rosemary and mustard flavors in Good Shepherd® were absolutely killer in fry batter, we knew this recipe was inevitable. With savory mouthwatering flavor and pan-fried to crunchy perfection, this fried chicken will blow you away.

Use a thermometer to keep tabs on your oil temperature. You want a steady 350ºF degrees. Too hot and you’ll burn the oil and affect the flavor, too cool and you’ll have soggy, oily chicken. When you add your chicken to the oil, the temperature will drop slightly. Compensate for this by heating your oil up to 375ºF just before you add the chicken, then lower the heat when your temperature is back to 350ºF.

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice



— Mike Hernandez

ingredients

For the Chicken
  • 1 Chicken (cut into 8 pieces)
  • 1 Teaspoon pepper
  • 1 Teaspoon salt
  • 1/4 Teaspoon dried oregano
  • 2 Tablespoons Casa M Spice Co® Good Shepherd®
  • 2 Cups buttermilk
For the Seasoned Flour
  • 2 Cups flour
  • 1 Teaspoon salt
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 2 Tablespoons Casa M Spice Co® Good Shepherd®
  • Peanut or corn oil for frying

FEATURED QUOTE

When you add your chicken to the oil, the temperature will drop slightly. Compensate for this by heating your oil up to 375ºF just before you add the chicken, then lower the heat when your temperature is back to 350ºF.

- Mike Hernandez

LET’S GET COOKING

  • 1.

    Mix Good Shepherd®, salt, pepper, and oregano in a large bowl, then toss the chicken pieces in the mixture to coat them.

  • 2.

    Stir in buttermilk until chicken is coated. Refrigerate for 4 to 6 hours (or overnight if preferred).

  • 3.

    Mix flour, salt, garlic powder, onion powder and Good Shepherd® in a large shallow dish.

  • 4.

    Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.

  • 5.

    Your chicken should be room-temperature for this next step, if not, allow it to sit out to warm up slightly. This is important for even cooking and a nice crispy skin.

  • 6.

    Heat oil to 375ºF degrees in a large Dutch oven or skillet. Add all the chicken to the pan and cook for 10 minutes. The temperature will drop when you add the chicken, adjust the heat to maintain 350ºF degrees during frying. Do not overcrowd the pan. Cook in two batches if needed.

  • 7.

    Turn chicken pieces and cook for another 10-15 minutes or until cooked through and beautifully golden brown.

  • 8.

    Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

  • Tip: If you’re cooking a large batch, or just need extra time, store your fried chicken in an oven set to 250ºF degrees.

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