Southern Buttermilk Fried Chicken: History and Origin
Southern fried chicken is an iconic recipe from the southern United States, which has transcended borders and become a dish appreciated in many parts of the world, especially in Latin America. Its origin dates back to the influence of Scottish and Irish culinary traditions mixed with African techniques during the colonial era.
The use of buttermilk to marinate the chicken is a distinctive characteristic that helps to achieve tender and juicy meat, in addition to helping the outer layer become crispy when fried. This combination results in a unique flavor and an unmistakable texture, which has kept this dish relevant over time.
In other Latin American countries, this dish may be known simply as "fried chicken" or "crispy chicken," although the use of buttermilk for the marinade is less common. However, the popularity of the southern method has been growing, and many people in the region have adopted this recipe to enjoy fried chicken with an authentic flavor and texture.
How to Prepare Southern Buttermilk Fried Chicken
Southern buttermilk fried chicken is an easy-to-prepare recipe that guarantees golden, crispy-on-the-outside and juicy-on-the-inside pieces. The buttermilk marinade tenderizes the meat, while the spice mixture in the flour adds a very special flavor.
Ingredients:
- Frying Chicken
- Buttermilk
- Wheat Flour
- Salt
- Black Pepper
- Paprika
- Garlic Powder
- Onion Powder
- Vegetable Oil
Steps to prepare southern buttermilk fried chicken:
Wash the chicken pieces well and dry with towels.
Place the chicken in a shallow, oblong glass dish.
Pour the buttermilk over the chicken, cover, and refrigerate for at least 4 hours, turning once or twice.
In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and, if desired, the garlic and onion powder.
Drain the chicken and place two or three pieces in the bag and shake well to coat evenly.
Repeat until all the chicken is coated with the seasoned flour mixture.
In a large, heavy skillet, heat about half of the oil over medium-high heat until hot but not smoking.
Add the chicken and brown on all sides, about three minutes per side.
Place the browned chicken on a warm platter until all the pieces are cooked.
When all the chicken pieces are browned, arrange them in the skillet, reduce the heat to medium-low, cover, and cook, turning occasionally, until tender, approximately 35-40 minutes.
Remove the lid, increase the heat to medium-high, and cook for six to eight minutes more or until the skin is crispy.
Serve immediately.
Serves 4 people.
