But of course, we're not allowed to have a deep fat fryer at the launchpad. But that doesn't mean I wouldn't make this in a heartbeat. But then again, the heartbeat might be a lot slower after eating this.
The recipe has been "google-sized" and I have done my best to reduce the amounts to a more manageable size (I used a recipe converter to lower the amounts to one-tenth).
Buttermilk Fried Chicken Elvis Loved
- 2 1/2 tsp thyme
- 1 1/4 tsp oregano
- 1 1/4 tsp basil
- 2 1/2 tsp onion powder
- 2 1/2 tsp garlic powder
- 2 1/2 tsp dry mustard
- 2 1/2 tsp paprika
- 1 1/4 tsp chili powder
- 2 1/2 tsp celery seed
- 1/2 tsp salt
- 2 1/2 tsp coriander
- 2 1/2 tsp cumin
- 1 1/2 tsp kosher salt
- 1 1/4 tsp cayenne pepper
- 2 1/2 tsp ground black pepper
- 1 1/4 tsp ground white pepper
- 1.3 gal. buttermilk
- 1/3 case organic free range chicken (roughly 3 chickens, divided into 1.5- to 2-lb. sections)
Pour the batter over the chickens and marinate for up to five days - keep refrigerated, of course.
Now mix another 4x the above dry ingredients, and add:
- 1/4 lb. cornstarch
- .8 qt. all-purpose organic whole wheat flour
Fry the dredged chicken in a large skillet with hot peanut oil @ 375 degrees. Once chicken has reached a golden brown color, finish cooking it in the oven.