Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Yield: 10
Ingredients: 1.0kg Chicken legs, bone in; 250.0ml Buttermilk; 10.0g Thyme; 2.0g Pepper; 20.0g Knorr® Professional Chicken Powder Bouillon 1kg; 180.0dg Seasoned self raising flour; 0.0 Vegetable oil; 0.0 Unsalted butter; 0.0 Fine parsley, chopped

A nostalgic American diner favourite, this Southern-style buttermilk fried chicken delivers golden crunch and creamy comfort in every gravy-smothered bite.

...

Buttermilk Marinade

Chicken legs, bone in 1.0 kg
Buttermilk 250.0 ml
Thyme 10.0 g
Pepper 2.0 g
Knorr® Professional Chicken Powder Bouillon 1kg 20.0 g

Knorr® Professional Chicken Powder Bouillon 1kg

Order product Product Specification

Fried Chicken Batter

Seasoned self raising flour 180.0 dg
Vegetable oil
Unsalted butter
Fine parsley, chopped

Chicken tenders

fried chicken

Created By:

KENNETH CACHO

KENNETH CACHO Executive Chef Unilever Food Solutions, Philippines

A nostalgic American diner favourite, this Southern-style buttermilk fried chicken delivers golden crunch and creamy comfort in every gravy-smothered bite.

...

Preparation

Buttermilk Marinade
- Marinate the chicken legs in a mixing bowl with marinade ingredients for at least four hours, ideally overnight. For added umami, add a small amount of Knorr Professional Chicken Bouillon Powder.
Fried Chicken Batter
- Remove the chicken from the buttermilk, allowing excess to drip off. Coat each piece evenly with seasoned self-raising flour. Heat vegetable oil to 170°C (338°F) and deep fry the chicken until golden brown and cooked through, with an internal temperature of 75°C (165°F). Drain on paper towels. In a separate pan, melt butter until foamy, add parsley, and briefly fry before pouring the parsley butter over the chicken.

Chicken tenders

fried chicken

Created By: