Make Fried Chicken with Buttermilk and Tarragon
This recipe is simple and delicious. If you're hungry for crunchy fried chicken, give it a shot.
Ingredients
- Chicken pieces
- Buttermilk
- Mustard
- Tarragon
- Flour
- Crisco shortening
Steps
- Place chicken pieces in a glass or stoneware bowl. Pour enough buttermilk into the bowl to cover chicken, and proceed to add a little mustard and tarragon. Cover and refrigerate for at least three hours.
- Remove chicken pieces from the buttermilk mixture and dredge in flour. Shake off the excess flour and place chicken pieces on a platter.
- In a cast iron skillet, melt enough Crisco to fill the skillet 1/3 full.
- Melt Crisco on medium setting.
- Add chicken to the hot Crisco. Be careful not to crowd the pieces. Crowding will prevent pieces from cooking uniformly.
- Watch the temperature of the Crisco. If it is too hot, the outside of the chicken will cook rapidly, while the inside will not be thoroughly cooked.
- Turn pieces once during cooking. The chicken is done when, it becomes golden and crispy. Test one piece to see if chicken is done. Use a sharp knife to make a cut next to the bone. If juices run clear, the chicken is done.
- Remove chicken from skillet, place on absorbent paper towels before serving.
- Wait for the chicken to cool down, then serve!
Note: This video shows a different method of preparation and seasoning than illustrated in the article.
In this video, the chef from FixMyRecipe shares his winning recipe for home-style fried chicken, plus tips on how to get that breading to stick.
Tips
- For extra-crunchy chicken add crushed cornflakes to the flour.
- A cast-iron skillet will give the chicken the desired crunch.
- Vegetable oil can be used, but Crisco makes better fried chicken.
- If you are preparing more chicken than can be fried at one time without crowding, divide chicken pieces and fry in two or three batches, if necessary.
- Serve with salad or stir fried vegetables.
Warnings
- Always make sure that chicken is thoroughly cooked.
