Stefano's Buttermilk Fried Chicken - In the Kitchen with Stefano Faita
- 1 chicken, cut into 8 to 10 pieces
- 3 cups buttermilk
- 1 tbsp. Worcestershire sauce
- Hot sauce, as per taste
- 2 1/4 cups flour
- Salt and freshly ground pepper, as per taste
- Pinch of cayenne, or as per taste
- Canola oil or any oil of your choice for shallow frying
- Take buttermilk in a large bowl. Add Worcestershire sauce and drizzle a little of hot sauce. Mix well. Add the chicken to the buttermilk mixture and coat it well. Cover and let it marinate in the fridge overnight or for at least 6 hours.
- Heat oil over medium heat in large cast iron fry pan. Add enough oil to come up about 1-inch to 2-inches up the side of the pan.
- Combine flour, salt and pepper and cayenne in a shallow dish. Dredge the chicken pieces in the flour mixture and coat well. Double dredge the chicken and dip back into buttermilk and then once again in the flour. Shake off any excess flour.
- Add chicken to hot oil. Shallow fry over medium to medium low heat. Cook chicken until juices run clear and no longer pink, flipping once during the cooking. Depending on thickness of chicken pieces, total cooking time should be about 20 to 30 minutes.
- Remove chicken and place on a platter covered with paper towels to drain off excess fat. Serve hot or cold.
- Alternatively, shallow fry chicken until golden brown, about 7 to 8 minutes per side. Finish in preheated 350 degrees F oven until juices run clear and no longer pink, about 10 to 15 minutes.
- Marinating the chicken in buttermilk makes the chicken tender and juicy.
- For crispy coating, double dredge the chicken in the seasoned flour.