One of the true and most traditional delicacies of Southern cuisine is deep fried chicken. After many years I finally decided to indulge in the feast that is deep fried buttermilk chicken and in doing so I found that nothing goes better with it than a few hot buttermilk biscuits. With just the right amount of breading, spices and herbs this treat goes from Southern comfort to Southern party in an instant!
Buttermilk Brine Ingredients:
Cracked Black Pepper
All Purpose Flour
Herbs De Providence
Buttermilk Biscuit Ingredients:
Self Rising Flour
1. Begin by breaking down one whole chicken. Cut down the breast plate of the chicken and lay it flat. Then remove the leg quarters from the chicken as well as the wings.
2. Separate the thighs and legs as well as the wings if you desire.
3. Find the rib bones of the chicken and carefully remove the breast from the carcass using a sharp knife.
4. Once the chicken is separated prepare the buttermilk brine ingredients in a gallon zip lock bag.
5. Add the chicken pieces to the zip lock bag and refrigerate for 12 to 24 hours.
6. Once the chicken has brined for the appropriate amount of time prepare a large cast iron skillet for frying using peanut or canola oil.
7. As the peanut oil is heating up begin preparing the buttermilk biscuits.
8. Place all of the ingredients for the buttermilk biscuits inside of the freezer for 20 minutes prior to making the biscuits.
9. Add five cups of self rising flour to a large mixing bowl along with one stick of sliced cold butter.
10. Work the cold butter into the flour using a handheld pastry blender.
11. Once the butter is worked in well add in two cups of buttermilk to the mixing bowl.
12. Work the buttermilk and flour together briefly until the dough begins to from.
13. Add equal portions of the dough to a pre-heated Lodge Cast Iron Drop Biscuit Pan.
14. Bake the biscuits at 400 degrees fahrenheit for 15 to 20 minutes or until the tops are golden brown.
15. Remove the biscuits from the oven and brush with melted butter.
16. Crack four large eggs in a large mixing bowl and set aside.
17. In a separate mixing bowl add four cups of all purpose flour with two tablespoons of chili powder, paprika and herbs de providence.
18. Remove individual pieces of chicken from the buttermilk brine and dredge in the egg wash.
19. After the egg wash evenly coat the chicken in the flour mix.
20. Immediately place the coated pieces of chicken into the hot peanut oil and fry for 15 to 20 minutes. Make sure to flip the chicken every four to five minutes to avoid overcooking.
21. Once the chicken is finished frying, remove from the skillet and place on a wire rack for five minutes.