The majority of the recipe is the same as yesterday, except the buttermilk soak.
2 cups buttermilk
1/3 to 1/2 C hot sauce
Season chicken with salt, pepper and garlic powder.
Mix everthing in a bowl and soak overnight... I actually soaked 24 hours.
Drain the chicken pieces.
The breast was cut into strips and coated with a seasoned self-rising flour.
The Finished Results
The fried breast chunks... fried about 8 mintues total.
The top right pieces were fried first. The coating was rather light.
The bottom left pieces were double coated - dropped back into the buttermilk and another coating of flour
The dark meat - fried about 20-25 mintues total.
Overall, I enjoyed yesterdays batch better. This batch still had good flavor, but the buttermilk didn't add as much flavor as I thought it would and the coating turned out darker (due to the milk sugar?).
The breast pieces were drier than yesterday's batch. Yesterday's breast nuggets were still very moist. Also, I had to double dip the pieces to obtain a thicker coating.
I need to find the recipe that calls for buttermilk to see if I need to add more salt and seasonings to the mixture, thus creating a buttermilk brine.
As it stands right now, the simple recipe from yesterday turned out better chicken. This batch was good, but just seemed like it was more work and waiting - a 2 day recipe.
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