JEREMY’S BUTTERMILK FRIED CHICKEN
Perfect for picnics or a simple tasty meal, this recipe from Chef Jeremy Manley “San Diego’s Sustainable Chef” is a favorite dish served at Jeremy’s on the Hill California Style Bistro in Julian, California. Download his free recipe e-book at www.JeremysontheHill.com.
1 chicken cut into eighths
3 cups of buttermilk
2 tablespoons of your favorite hot sauce
4 cups of flour all-purpose unbleached
2 tablespoons of onion powder
2 tablespoons of garlic powder
2 tablespoons of salt
1 tablespoon of cracked black pepper
1 pinch of cayenne pepper
In a large enough bucket, take your chicken, buttermilk and hot sauce combined, and cover. Leave it in the refrigerator for eight hours or up to four days. The longer you marinate the chicken the more tender it will taste.
Preheat your tabletop fryer to 300° – it is very important you keep it at 300°and not higher.
Once your chicken is finished marinating, drain all liquid off the chicken.
Stir and combine all your dry ingredients in another bowl. Mix thoroughly with a whisk and place your chicken inside the bowl.
Cover each piece of chicken completely so all pieces of the chicken have a floury texture around them.
Place four pieces of chicken into in the fryer at a time, and cook for 10 minutes on each side until golden brown.
Your thermometer needs to read 160°. Well-done chicken is 165° however once you pull it out of the fryer it will continue to cook.
This will ensure the moist and juicy fried chicken breast you have been looking for.
You can serve with mashed potatoes and a nice gravy sauce, or watermelon and fresh vegetables from the garden.