Buttermilk Fried Chicken

These are the food that reached my dinner table and plate last night. As mentioned in my other blog, I really went home and made buttermilk fried chicken to be eaten with mushroom soup, salad but no croutons. Croutons were replaced with the garlic toast. I planned to make croutons earlier but change it last minute due to time constraint.

On the plate, you can see the fried chicken, apple 'n potato salad, sliced banana and the chilli sauce.

I got the idea to make the buttermilk from watching my 'now' favourite show, 'Chef at Home'. With his simple tagline - Cooking Without Recipe, I just love this show. I tried my best not to miss it if possible. If you missed it, you can still go to the chef's website, Michael Smith. The secret behind this dish is the marinating process. It's just like making the 'Ayam Salut Tepung' but marinating the chicken with the buttermilk somehow gives a different taste which is lovely. Here's how it goes:

Chicken - washed and cut into pieces

Buttermilk to marinate

Multi purpose flour

Salt n pepper

Cooking oil for frying

Making the buttermilk is simple. You simply pour a glass of fresh milk into a glass, add a tablespoon of vinegar and let it rest for about 5 minutes. And its ready to be used as the recipe required.

Next is to marinate the chicken with the buttermilk. As my buttermilk is a bit watery, instead of marinating, I soaked my chicken into the buttermilk and place it in a refrigerator for about 8 hours (as long as the working hours).

In a container (that has a cover), place 2 cups of multi purpose flour, salt and pepper, mix well. Remove the chicken from the buttermilk, dry it a little, then, place one piece of chicken and put it into the flour that is in a container. Cover the container with its lid, shake the container so that the flour cover the chicken thoroughly. Do this for every chicken.

In a frying pan (preferably with a lid), heat the cooking oil. Once heated, fry all the pieces. Cover the pan while frying as this will keep the moisture and make your friend chicken juicy. Once brownish, turn to the other side till brownish, and ready to serve.

Simple, easy, delicious and CLEAN. No longer need to purchase instant fried chicken from the fast food outlet. Alhamdulillah .....

Comments

Kebab

Good morning!!!! Let's make a different today. (At least for my kitchen). Done with cereals, nasi lemak, lempeng or mee goreng, lets have something different this morning. Considering the kids only had something light for their dinner last nite, I resort to making an instant kebab!! Mmmm .... Amacam? Terliur tak? Well, very easy to prepare. I used all the instant ingredients. Onion - diced Ayamas Chicken burger - suitable for grilling, defrost and sliced (do not take too long to defrost it as it is difficult to slice it later) Olive - sliced Tomato - diced Olive oil Oppss... don't forget the bread - I use Gardenia's rolls. 1. Heat the pan with olive oil. 2. Fry the sliced chicken burger till cooked. 3. Add onion, tomato and olive. 4. Add seasonings - salt & pepper. 5. Cut the roll in the center vertically, but do not separate it. Apply butter onto it. 4. Toast it over the burning stove for a while (to replace charcoal burn). 5. Stuffed the chicken burger. 6. Garnish wit

Masak Kicap Pedas

The name of the recipe was given by Hakim. Mak cooked the dish for them. I've tasted it before but my children loves it so much. So, I asked Mak how to prepare it. Sonang je rupanya .. Ingredients Onion - sliced Beef/ Chicken Dried Chilli (blended) Tomato Sauce Soya Sauce Cooking oil How to: fry the onion till fragrant/ tender fry the chilli add in the beef/chicken add tomato and soya sauce pour in some water cook until the beef/ chicken tender add some salt to taste (not too many salt as soya sauce is already salty)

Masak lemak Daun Kaduk

Assalamualaikum Pokok kaduk tumbuh membiak di sekitar rumahku dengan suburnya. Adakalanya terpaksa dicantas buang kerana telah menyesakkan pandangan. Tertanya-tanya juga apa lagi yang boleh dibuat dengan daun kaduk ni. Kata pepatah, "Malu bertanya sesat jalan". Dalam bersembang-sembang bersama rakan sepejabat mengenai pokok-pokok herba ni, beliau mencadangkan untuk buat masak lemak daun kaduk, Sedap, katanya. Well, why not? Inilah hasilnya. Caranya: Balik dari pejabat, aku memetik beberapa helai daun kaduk (sebab ini peringkat percubaan makanya tak boleh masak banyak, bimbang jadi pembaziran pulak). Ada la dalam 20 helai daun kaduk. Dicuci bersih. Kemudian dicelur. (Celur untuk mengurangkan baunya. Kalau OK dengan baunya, tidak perlu celur) Sementara tu, aku mula mengopek bawang merah dan putih. 2 biji Cili api dipatah-patahkan aje (sebab malas nak menumbuk) Seterusnya, rebuskan saja bawang, cili api, ikan bilis dan serbuk kunyit. Kem

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