Buttermilk Fried Chicken and Fries with Coleslaw

GrateEggspectations

Had a lot of buttermilk left over from Christmas, when we made Kenji’s Cinnamon Buns (Amazing!). Didn’t want it to spoil, so put it to work for some buttermilk fried chicken this evening. Wasn’t sure it would work out; but decided to host some loved ones regardless. 

I broke down the chickens using a trusty honesuki, then hand cut the potatoes for fries. Bought the slaw pre-cut but made the dressing.

Got pictures of the process, but no plated pics because of the hosting. 

(Pics predictably out of order.)

Used the carcass to make a quick stock. It’ll go into something this week, I’m sure. 

lousubcap

The finish pics for the cook define the banquet.  Way to audible and then deliver.

Dyal_SC

Looks tasty. Never seen breasts cut like that. Looks like you likely the breast plates for the stock?

Stormbringer

That looks incredible. Do you have the recipe? I'd like to make that. 

johnmitchell

That looks and sounds fantastic 😋

lkapigian

Looks pretty amazing! And way to repurpose everything! Been wanting to do a buttermilk chicken albeit I’ll probably smoke it, but love a good fried chicken as well , bonus point for the Emeril Frier 

paqman

OMG!

ColbyLang

Can’t believe that little plug in fryer kept up! Food looks outstanding! 

GrateEggspectations

Thanks, all. 

@Dyal_SC - You have a good eye. My wife wanted meat without any bones, so I was perhaps overzealous in cutting the breasts out. All other pieces have bones. 

@Stormbringer - The recipe is from Kenji. Was straightforward and we were all very happy with the results, even though we don’t have experience with fried chicken. https://www.seriouseats.com/the-food-lab-southern-fried-chicken-recipe

Stormbringer

@GrateEggspectations perfect thank you!

bluebird66

Wow, that looks fantastic!

dbCooper

Fried chicken is true soul food, yours looks fabulous.  Plus fries and coleslaw for bonus points!

RRP

WINNER WINNER Chicken dinner!!!!

DoubleEgger

Very nice. 

15 bonus Southern points awarded for cooking on your front porch. 

Canugghead

Love the crust! Some observations and comments:
- Great idea to protect the porch with paper, you forgot to protect the wall though  Speaking of protection, thanks to @The Cen-Tex Smoker 's suggestion, we've learned to cover our new induction range cooktop with butcher paper full time. Works like a charm with practically zero wiping and occasional paper change.
- Pro move to save the bones for soup/broth.
- Sounds like someone is used to boneless ... never mind
- While studying in the UK, I had a side hustle at a KFC, chicken pieces were soaked in butter milk before coating with flour/seasoning. 

-   

GrateEggspectations

DoubleEgger said:

Very nice. 

15 bonus Southern points awarded for cooking on your front porch. 

Haha. I meant to highlight that, so thanks for raising. It was snowing, but I don’t like the smell of the fryer in the house.

kl8ton

DoubleEgger said:

Very nice. 

15 bonus Southern points awarded for cooking on your front porch. 

Southern Points.  I like that.

kl8ton

I respect the uniform size of your fries. 

Stormbringer

GrateEggspectations said:

DoubleEgger said:

Very nice. 

15 bonus Southern points awarded for cooking on your front porch. 

Haha. I meant to highlight that, so thanks for raising. It was snowing, but I don’t like the smell of the fryer in the house.

I do the same, there's a covered section at the back of the house I use when frying. 

GrateEggspectations

Some of you guys can get Northern points right now if you cook in the snow. 

GrateEggspectations

kl8ton said:

I respect the uniform size of your fries. 

Thank you, sir! One tip I saw about fries was to cut them with a serrated knife - the idea being that more rough surface means more crispy deliciousness. Pretty hard to cut russets efficiently using a serrated blade though, so I quickly reverted to a regular blade. 

Canugghead

Stormbringer

GrateEggspectations said:

kl8ton said:

I respect the uniform size of your fries. 

Thank you, sir! One tip I saw about fries was to cut them with a serrated knife - the idea being that more rough surface means more crispy deliciousness. Pretty hard to cut russets efficiently using a serrated blade though, so I quickly reverted to a regular blade. 

That’s what I do, with poutine it has the added bonus of getting the cheese to settle in the tiny grooves. Ramos potatoes are easy to cut though. 

Elijah

https://sausagemaker.com/product/heavy-duty-french-fry-cutter/ I'm frequently cooking for 10 + and it didn't take many uses to pay for itself in time alone