♥️find your little friday♥️
this would be fried chicken was braised and roasted instead after it soaked over night in a buttermilk mixture. one of the many grand plans I had for 2020 was making homemade fried chicken like I did while in culinary school. I’m honestly not getting past the marinade step where dredging it in the flour mixture makes the chicken fried. this way is my current preferred way to marinade and the finished product is a perfect accompaniment to a vegetable dish or as a main event with a scratchy side. or-all of the above in one glorious meal. 🤍🐔♥️
for marinade:
2 cups of buttermilk
*make your own by taking two whole cups of milk and squeeze the juice of one lemon, you can half this recipe for only 1 cup
1 tbsp of salt
1 tsp fresh cracked pepper
chicken:
a little over one pound of bone in skin on pieces, I prefer thighs
combine/make marinade in a deep baking dish. pat chicken dry with a towel/paper towel to remove moisture, then salt and pepper both sides of the chicken and place in marinade. make sure the pieces of chicken are covered by marinade and let rest in the fridge for at least 8 hours.
preheat your oven to 375 degrees. bring a heavy cast iron skillet to medium high heat with a couple tbsps of vegetable oil. sear skin side down for about 5 minutes until a nice dark golden color forms. do not turn the heat up too high, the dairy can burn easily. turn the meat over and roast on the other side for 3-5 minutes on stove, then turn back to skin side up and place entire skillet into oven and roast for ten minutes to complete cooking the chicken.