Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Yield: 10
Ingredients: 1.0kg Chicken legs, bone in; 250.0ml Buttermilk; 10.0g Thyme; 2.0g pepper; 20.0g Knorr® Professional Chicken Powder Bouillon 1kg; 180.0dg Seasoned self raising flour; 0.0 Vegetable Oil; 0.0 Unsalted butter; 0.0 Fine parsley, chopped

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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Buttermilk Marinade

Chicken legs, bone in 1.0 kg
Buttermilk 250.0 ml
Thyme 10.0 g
pepper 2.0 g
Knorr® Professional Chicken Powder Bouillon 1kg 20.0 g
Knorr® Professional Chicken Powder Bouillon 1kg
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Product Specification

Fried Chicken Batter

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

Chicken tenders

fried chicken

Created By:

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

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.
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.

Chicken tenders

fried chicken

Created By: