Cook Like A. Champion with host Chef Ace Champion | New Episode Every Monday
In this week's episode of "Cook Like A. Champion," Chef Ace shows viewers how to make crispy, golden brown Southern buttermilk fried chicken. This is a recipe that you can make your own by experimenting with different spices to give you the flavor and heat you want. Here is his recipe to get you started. Be sure to check out his 8-piece whole chicken breakdown video if you are buying a whole chicken.
For more information about Chef Ace, visit http://chefchampion.com.
SOUTHERN FRIED CHICKEN
1 3-4 lb. chicken, whole or pre-cut into pieces
2 tablespoons Cajun Seasoning
1 teaspoon garlic powder
5 dashes Louisiana hot sauce or other of your choice
1 cup buttermilk
1 tablespoon spicy mustard
3 cups all-purpose flour
3 cups lard, vegetable shortening, mild vegetable oil
- Place the chicken in a large bowl and season with the Cajun seasoning, garlic powder, and hot sauce, and toss to coat evenly. Cover and refrigerate for at least 15 minutes. The longer it is allowed to marinate, the more flavor it will have.
- Remove the chicken from the dry spices, allowing any liquid to drip back into the bowl. Place the chicken in a clean bowl and pour the buttermilk over the top.
- Heat vegetable shortening or oil in a large cast-iron skillet until it registers 350°F (176°C) or use a recommended electric deep fryer.
- In a separate bowl whisk together the buttermilk, mustard and eggs. Whisk well. In another bowl add the flour and season with some Cajun seasoning and whisk together.
- For each piece, toss and coat in the flour and then into the buttermilk mixture and then back in the flour.
- When the oil is ready, add the chicken pieces to the skillet in batches, shaking off any excess flour before adding them to the oil and being careful not to overcrowd the skillet. Start with the larger pieces. Cook the chicken, using tongs to turn the chicken occasionally until golden brown and cooked through, about 8 to 10 minutes. Keep an eye on the temperature of the oil, making sure the oil does not get too hot.
- Transfer the chicken to a plate lined with paper towels. Return the oil to 350°F before frying each subsequent batch of chicken. The smaller pieces will take less time so add the drumsticks first then the thigh, wings and breast if cooking.
- Allow the chicken to rest for a few minutes so the juices settle.