Buttermilk Fried Chicken and Chicken Sausage and Potatoes Roast
I kept plucking at the crispy bits on these chicken
And with each bite, it was like fireworks in my mouth. Salty, spicy, herby, peppery. All at the same time. I kept picking at it, till my chicken was pretty much bald.
I looked at the other chicken pieces, and wondered if i should work on a second piece.
I practiced restraint and kept my fingers on my now bald chicken. I was glad i did. Because i was about to get on to the meat.
The meat that had been soaked in buttermilk overnight.
The meat that was juicy and tender.
I am not an expert on the topic, but from what i read, soaking meat in buttermilk would help tenderize the meat while flavouring them at the same time.
While i can’t really vouch for the flavouring part, i can totally affirm on the tenderizing. But then again, my tastebuds was probably desensitized from all that flavour burst from the crunchy flour. Judging flavor on the chicken meat would be totally inaccurate
Nevertheless, since all your attention would be sucked to the frying station for these chicken, i thought this chicken sausage and potatoes roast would be the perfect accompaniment.
This dish is really easy to put together.
All you had to do is toss cubed potatoes, sausages, oil, rosemary, salt and pepper together and pop them into the oven, then tend back to your fried chicken.
Roasting this will cause the skin on the potatoes to dry while the insides remain moist. The same goes for the potatoes. Succulent on the insides, crisp on the outside.
Okay now, I shall leave you guys with these double chicken post. I hope you guys enjoyed it!
recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond
Note:I took it from Steamy Kitchen
serves 6-8 hungry ranch hands (halve recipe if you you’re feedin’ normal city folk)
2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry’s)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying
1. In a large bowl (or 2 freezer bags) add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.
2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.
3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.
4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through.
Taken from Martha Stewart
- 1 1/2 pounds smoked chicken sausage
- 1 1/2 pounds small white potatoes, halved
- 1 tablespoon fresh rosemary leaves
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- Preheat oven to 450 degrees. Pierce sausage all over with a fork; place on a rimmed baking sheet with potatoes and rosemary. Drizzle all with oil; season generously with salt and pepper. Toss to coat, and spread in an even layer.
- Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.