SOUTH SHORE BUTTERMILK FRIED CHICKEN
Here's a tasty fried chicken flavor upgrade featuring our Rich's Backyard spice and pickle juice. Don't throw away that pickle juice. This recipe uses leftover juice and imparts a nice little flavor. But most importantly, it makes it super tender and juicy. We add a kick of flavor with our South Shore rub that is great on seafood and chicken dishes.
- Servings 4
- Dish Main
- Time 3 hours
- Skill Home Cooks
In a large bowl, combine the buttermilk, pickle juice, and 2 tablespoons of the South Shore blend.
Whisk together, then add the chicken parts so that they are completely submerged in the liquid.
Cover and refrigerate for a minimum of 2 hours or overnight.
Add the flour, the remaining 1 tablespoon of South Shore Blend, and the kosher salt to a large, clean paper bag or a gallon-sized ziplock.
Working in batches, add 2-3 pieces of chicken to the bag, shaking off any excess buttermilk before adding it to the flour.
Seal the bag and shake it until the chicken is well-dredged.
Allow the chicken to sit in the dredge as you heat the oil.
To a large Dutch oven or heavy-bottomed pot, add 3-4 inches of oil. Heat the oil over medium heat until it reaches 350°F, then add the chicken pieces in batches making sure not to overcrowd the pan.
The temperature will lower once the chicken is added, maintain a temperature of 325°F as the chicken cooks and adjust the flame as needed.
Fry the chicken on each side for 10-12 minutes, depending on its thickness, or until the chicken is golden brown on each side, with an internal temperature of 165°F when tested with a meat thermometer.
Once cooked, transfer the chicken to a wire rack to drain and cool slightly before serving.
Season with more salt if desired.