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Buttermilk Fried Chicken 

2 small chickens

3 cups buttermilk

1 teaspoon cinnamon

1 tablespoon salt

4 teaspoon garlic

1 tablespoon crushed peppercorns

2 tablespoons sea salt

2 tablespoons paprika

1 tablespoon ginger

Butterfly chicken by placing breast-side down and using a very sharp knife or kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over press gently to flatten it until you hear a nice crack.

Add buttermilk, 1 teaspoon cinnamon and 1 tablespoon salt in a large freezer bag. Refrigerate for 6 hours minimum or up to two days.

Remove chicken from marinade, rinse off the buttermilk and place on a rack so excess can drip off.  Place chicken in roasting pan and  add 4 teaspoon garlic, 1 tablespoon crushed peppercorns, 2 tablespoons sea salt, 2 tablespoons paprika and 1 tablespoon ginger.

Roast for 30 minutes at 350 degrees F.

Fried until golden.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces.

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