Carefully add the piece of chicken to the fryer. Bake until golden brown and turn every few minutes. You need to cook in batches so as not to overload the fryer. Pour the buttermilk into a shallow bowl and soak the chicken until it is completely soaked in buttermilk. Put the soaked chicken in the bag with the flour mixture, seal and shake well to coat. Transfer the coated chicken to a baking sheet and cover.
Serve with sliced white bread and a cold beer. Brush the chicken pieces one by one so that each piece of chicken can drip with excess buttermilk before covering the flour mixture. Brush chicken pieces well on all sides and shake gently to remove any excess coating. Work with one piece at a time, remove the week’s chicken from buttermilk and let the excess drip into the bowl. Know the chicken in the flour mixture and squeeze it so that it adheres everywhere. Transfer the coated chicken to the grill and let stand for 30 minutes.
I cooked it for about 5-7 minutes on each side until it was golden brown and firm. I use a cookie cooling grid and paper to absorb the oil. Plus, I used more herbs in my breadcrumbs and even infused my buttermilk with fresh herbs from my garden like thyme, rosemary, and a little basil. I also added dried lavender because I was trying to serve a cold “stylish” fried chicken in a picnic basket. I used peanut oil for cooking and we loved the taste.
Let the flour layer get a pasty consistency. The temperature to keep the oil hot when frying this Southern Of The Blacks fried chicken recipe is 350 degrees F. When you’re done cooking your chicken, you may notice that it tends to get quite fat.
The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of cooking. Gently turn the chicken pieces over with tongs and cook until the second Korean fried chicken side is golden, about 4 minutes longer. I give this recipe 5 stars, although I didn’t find all the cooking time needed, even for bone-in chicken. But since I use breast chicken strips…