Happy National Fried Chicken Day! To celebrate this fun holiday, make this yummy recipe — and pair it with a glass of SIMI’s refreshing dry rosé! Check it out below.
Buttermilk Fried Chicken
1 whole chicken, cut in to 8 pieces (4 breast pieces, 2 thigh pieces and 2 drumsticks)
2 cup buttermilk
2 tsp. chopped garlic
2 tsp. cracked black pepper
2 tsp. smoked paprika
2 tsp. kosher salt
Mix buttermilk and spices. Place chicken in and marinate for 8 hours.
4 cups AP flour
2 tbsp. smoked paprika
2 tbsp. fennel pollen
1 celery seeds
2 tbsp. cracked black pepper
2 tbsp. kosher salt
Mix all together.
Remove chicken from buttermilk.
Place into flour mix and coat the chicken.
Place on a sheet tray with rack and place in fridge for 2 hours to dry out a little.
Pour about 1” deep of rice bran oil into a high sided pan and heat to 325 degrees.
Pan fry chicken till light golden.
Internal temperature of chicken should be at least 145F.
Remove and place on paper towel to catch any extra oil. Let rest for 5 minutes.
Season with kosher salt and serve.