Monday, April 20, 2009

The powers of buttermilk!!

I felt like Paula Dean reincarnate. Deep fried crispy buttermilk chicken. The most obvious question arose while I was cooking last night. "Lydia, why is buttermilk chicken better than other deep fried chicken?" Answer: The buttermilk not only has fabulous flavor for marinating, but it has chemical properties in it that force the chicken to remain tender. And that it was. My marinade consisted of garlic, chili oil for a little heat (hence the weird pink color) and buttermilk. Cover all your chicken pieces and marinate for at least 8 hours. Then I combined flour, salt, pepper, and a little bit of cornstarch. I took my marinated pieces and shook them in the flour mixture. Heat a skillet with 1/2 inch of oil and fry away! We are going to the beach today, and having it cold. I'm so thrilled. I loved cold fried chicken, I hope i'm not the only one. . . . ;)

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