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Buttermilk Fried Chicken
Buttermilk Fried Chicken – recipe

A nostalgic American diner favourite, this Southern-style buttermilk fried chicken delivers golden crunch and creamy comfort in every gravy-smothered bite.

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Ingredients

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Buttermilk Marinade

Fried Chicken Batter

  • Seasoned self raising flour 180.0 g
  • Vegetable Oil
  • Unsalted butter
  • Fine parsley, chopped

Cheesy Mashed Potatoes

Buttered Corn & Root Can Vegetables

Creamy Mushroom Gravy

Garnishes

  • Finely cut chives
  • Wedge of lemon
Created By:
KENNETH CACHO

KENNETH CACHO

 KENNETH CACHO Executive Chef Unilever Food Solutions, Philippines

A nostalgic American diner favourite, this Southern-style buttermilk fried chicken delivers golden crunch and creamy comfort in every gravy-smothered bite.

...

Preparation

  1. Buttermilk Marinade

    • Marinate the chicken legs in a mixing bowl with marinade ingredients for at least four hours, ideally overnight. For added umami, add a small amount of Knorr Professional Chicken Bouillon Powder.

  2. Fried Chicken Batter

    • Remove the chicken from the buttermilk, allowing excess to drip off. Coat each piece evenly with seasoned self-raising flour. Heat vegetable oil to 170°C (338°F) and deep fry the chicken until golden brown and cooked through, with an internal temperature of 75°C (165°F). Drain on paper towels. In a separate pan, melt butter until foamy, add parsley, and briefly fry before pouring the parsley butter over the chicken.

  3. Cheesy Mashed Potatoes

    • To prepare the cheesy mashed potatoes, begin with freshly made dry mashed potatoes. Stir in unsalted butter, freshly ground nutmeg, white pepper, and Knorr Professional Vegetable Bouillon Powder. Next, fold in melted processed cheddar cheese until fully incorporated. Keep warm until serving.

  4. Buttered Corn & Root Can Vegetables

    • To prepare the buttered corn and root vegetables, blanch the diced carrots, celery, broccoli florets, and cauliflower until just tender but still crisp. In a saute pan, melt unsalted butter and add the blanched vegetables along with drained canned corn. Saute briefly until heated through, then season with Knorr Professional Vegetable Bouillon Powder and toss well to coat in the butter.

  5. Creamy Mushroom Gravy

    • For the creamy mushroom gravy, melt unsalted butter and saute quartered white mushrooms until golden brown in a saucepan. Stir in all-purpose flour to form a roux, then gradually whisk in the rest of the ingredients. Simmer until thick and smooth, adjusting seasoning to taste.

  6. Garnishes

    • Serve with a garnish of finely chopped chives and a lemon wedge.
Created By:
KENNETH CACHO

KENNETH CACHO

 KENNETH CACHO Executive Chef Unilever Food Solutions, Philippines
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