Mountain Chef, LLC

Recipe of the week:
Buttermilk Fried chicken

1 Whole chicken cut up into quarters or 8 pieces

For the marinade:

1 pint of buttermilk
1 Tablespoon of Kosher salt
1 Tablespoon of Mountain Chef Poultry Seasoning
1 Tablespoon of Texas Pete’s hot sauce
1 teaspoon of brown sugar

For the batter:

1 cup of all-purpose flour
1/2 cup of Panko
½ cup of cornstarch
4 Tablespoons of Mountain Chef brand poultry seasoning

Several hours before cooking time cut up the chicken and place in a zip lock bag with the marinade ingredients. Let it sit in a fridge or a cooler until you are ready to cook. Heat up some canola oil in a 10” stove top Dutch oven or heavy sauce pan. While the oil is heating up, let the chicken sit on a cooling rack and allow the buttermilk to drain off. Mix the batter together and roll each piece of chicken into the batter just before placing it in the oil. As soon as the batter is golden in color all around remove the chicken and place it on a cooling rack. When all the chicken has been fried and the chicken cooled down, place the chicken on a cookie cooling rack on top of a sheet pan. Bake for 20 minutes at 350 degrees and check the temperature of the meat. The breasts should be pulled at 165 degrees and the thighs and legs pulled at 180 degrees. Let the chicken relax for several minutes before serving.

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