Comments on: Perfect Buttermilk Fried Chicken

By: tsimon7275

tsimon7275 — Fri, 19 Nov 2010 19:29:54 +0000

eatliverun – i used thighs which is my husbands favorite cut of the chicken. I have been wanting get a meat thermometer anyway since I BBQ a lot. I want to try your recipe since you are using Boneless. And you aren’t using a deep fryer. Thanks for the advice. I will let you know how it turns out.

By: rosslyn1949

rosslyn1949 — Thu, 18 Nov 2010 22:48:07 +0000

I use the buttermilk recipe as well but I put a lid on my skillet and it steams/fries the pieces so they aren’t raw. I had the worst luck with drumsticks being raw but not now! The crust is wonderful and it doesn’t burn.

By: senoritabonita

senoritabonita — Thu, 18 Nov 2010 20:39:39 +0000

YUM! This Alabama girl loves buttermilk fried chicken!
I’ll have to try this soon.

By: EatLiveRun

EatLiveRun — Thu, 18 Nov 2010 19:28:32 +0000

hi! how large were your chicken breasts? Fried chicken can be finicky; if you have too large of pieces or if the oil temperature is just a little too hot, the outside will burn while the inside remains undercooked. Try with smaller pieces of chicken (bone out!) and I recommend using a thermometer, even if you have a deep fryer…just to make sure.

By: tsimon7275

tsimon7275 — Thu, 18 Nov 2010 19:10:27 +0000

ok so i have tried frying buttermilk chicken and it had the bone on it. I followed the recipe and the chicken was RAW. I was so embarrassed. I used my large deep fryer. I pre-heated it to the temp on the recipe and all it did was make the outside too dark and the inside did not cook. what did I do wrong?