The Great Buttermilk Fried Chicken Experiment

Lynn said “Let’s try this buttermilk fried chicken recipe I found online!” and I said “Sure!“. So, the great buttermilk fried chicken experiment began.

Lynn prepared the marinade/batter a night before using an ancient, super secret recipe passed only from one online user to another that we’ll totally share with you in a few. All I know is that it has buttermilk. Anyway, here’s Lynn. *passes the keyboard*

I was actually inspired by this Carolina Crispy Buttermilk Fried Chicken recipe and the Best Buttermilk Fried Chicken Recipe. What I just did was I mixed buttermilk powder in water (because as far as I know, there’s no place where I can get actual butter milk), and then I dumped a load of spices in: thyme, basil, black pepper, and cayenne pepper, and then I added several dashes of garlic powder and onion powder. I poured the mixture in a Ziploc bag and put the chicken pieces in to soak overnight. Yay! Okay, back to Tj. -Lynn

After preparing the batter, time to get down and dirty. Aww yeah.

Here’s what you need to create what I’d like to call the “crispinator”. Flour, onion powder, and some Spanish paprika. The peanut oil is for frying and is to be used a little later, just in case you’re really clueless about what to do in the kitchen.

To prepare the crispinator, pour flour in a bowl, enough to cover all the chicken pieces you’ve prepared the night before. Make sure to crush all the clumped-up flour… because it’s fun.

Season it with onion powder and Spanish paprika. Mix them all together…

…then bury the pieces of chicken in the mixture! Since the chicken pieces were soaked in the batter overnight, the little particles of flour will instinctively recognize how tasty the chicken pieces have become and will then willingly surrender themselves to it for the greater glory.

Voila! The chicken and flour hybrid. Part chicken. Part flour. All food.

Preferably, you’d want to use a deep fryer to cook your chicken/flour hybrids. But, believe us, they’ll cook even with just a generous amount of cooking oil. Be sure that the oil’s hot before dunking the chicken pieces in so their armor of flour wouldn’t fall off.

You’ll know you’re done when they turn golden brown.

I got too excited that I forgot to use the nicer camera to take a picture of the finished product. So, here’s the Instagram photo that I did manage to take: