So I just finished reading The Help and loved it! And all I wanted to do was make the food they kept talking about in the book. So my The Help inspired dinner last night consisted of Buttermilk Fried Chicken, Steamed Cabbage & Vegetables, Sour Cream and Scallion Mashed Potatoes and of course Caramel Cake. Yum!
Recipe: Buttermilk Fried ChickenCoating Adapted from Thomas Keller
- 4 cups Buttermilk
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1 Onion, sliced
- 1/4 cup Parsley, chopped
- 2 cups Buttermilk
- 3 cups Flour
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tsp Paprika
- 1 tsp Cayenne
- Kosher Salt & Freshly Ground Pepper to taste
- Peanut Oil for frying
- Sea Salt
- Thyme Sprigs
- Rosemary Sprigs
- Make buttermilk marinade: Combine buttermilk, paprika, cayenne, onion and parsley in a large dish. Add in chicken to coat and cover. Refrigerate overnight.
- The next day drain chicken in a colander and let come to room temperature.
- Pour remaining 2 cups of buttermilk into a large bowl. Mix coating ingredients (flour, garlic powder, onion powder, paprika, cayenne pepper, salt & pepper) together in a large bowl. Divide equally between two zip lock bags.
- Heat oil to 340 degrees in large pot. There should be around 2 inches of oil. Make sure the oil does not come above 1/3 of the way up the pot.
- Dip each piece of chicken first in one bag of flour mixture, then in buttermilk than the other bag of flour mixture and shake to coat. Place on a baking sheet covered in wax paper.
- Fry the chicken a few pieces at a time, making sure not to crowd the pan. Fry each batch for about 13 – 14 minutes, turning 1/2 way through for even cooking. If you want to check for doneness, use a meat thermometer. It should register around 165.
- Remove chicken to a rack set over a baking pan to allow the excess oil to drip off. Allow chicken to rest 10 minutes before serving.
- Once all the chicken has been fried. Fry the thyme and rosemary sprigs for a few seconds.
- Sprinkle chicken with sea salt and fried herbs before serving.