OUR PERSONAL BUTTERMILK FRIED CHICKEN
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Posted: 18/05/2024
I had very limited experience with burgers. Sure, I had worked at Maccas, but slapping some processed morsel between some cardboard hardly counts.
In March 2016, I had a blank sketchbook that I took out to a park in Evandale without phone reception, and I sat and thought about what my business was going to be. Would you believe it was pasta? I had a menu, a layout, the equipment, mock rosters, costings, anything I could think of... except a name.
After I purchased the food van that would become Food for Dudes (and Dudettes), I sat down on High street for a day polishing things up. I realised that my love wasn't in pasta, but was in the hearty and unapologetic dude food. Believe it or not, the next 6 weeks would fly by with no actual documented plan. From that moment onwards, I pretty much winged it, until what we call the Great Depression of April 2018 - where that strategy came back to bite me in the butt (a story for another day).
I had a seared chicken burger on the original menu. The chipotle chicken burger... There was just one thing wrong with it. The burger, while tasty, couldn't hold a candle to the Colonel's creation. So I went on another quest (winging it) with buttermilk fried chicken. I was reckless. I threw a bunch of herbs, spices, and salt into some flour, and our fried chicken was born. It was an instant hit! It was addictive!
Eventually, I wrote down our recipe, and I can share it with you today.
P.S. Let me know if this works in an air fryer.
BUTTERMILK
Ingredients
- 250ml White Vinegar
- 1l Full Cream Milk
Method
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Add vinegar to suitable sized container.
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Add milk to vinegar.
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Mix together.
SPICE FLOUR MIX
Ingredients
- 13.5g Ground Cumin
- 13.5g Smoked Paprika
- 13.5g Garlic Powder
- 6.75g Ground Black Pepper
- 6.75g Mixed Herbs
- 40g Salt
- 1kg Self Raising Flour
Method
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Weigh out everything except flour into a mixing bowl.
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Add flower to mixing bowl.
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Mix thoroughly.
COOKING
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Simply coat your chicken with the spice flour mix, dip into butermilk and coat with flour again.
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Deep fry in your preffered oil at approx. 165c until golden brown and cooked throughout.
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Place cooked chicken on paper towl to absorb excess oil.
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Enjoy!
For more recipes, reach out to us at benchapman@foodfordudes.net
