Southern Fried Chicken Recipe
Buttermilk soaked boneless chicken breast, veggie demi-glace, Weisenberger Mills grits, fresh vegetable.
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Ingredients
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Chicken Marinade
Breading
Frying
Grits
Vegetable Demi-Glace
Fresh Vegetables
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and onion powder. Add the boneless chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading
- 2
Prepare the Breading
In a shallow dish, mix together the all-purpose flour, cornstarch, paprika, cayenne pepper, salt, and black pepper. Set aside.
Frying
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet or fryer over medium-high heat. Remove the chicken from the marinade, shaking off excess buttermilk. Dredge each piece in the flour mixture, ensuring an even coating. Fry the chicken in batches for about 6-8 minutes on each side or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C). Drain on paper towels.
Grits
- 4
Vegetable Demi-Glace
- 5
Prepare the Demi-Glace
In a medium saucepan, sauté the diced onion, carrot, and celery until softened. Add vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove bay leaf. Mix cornstarch with water to create a slurry, then stir into the broth to thicken. Cook for an additional 5 minutes.
Fresh Vegetables
- 6
Sauté the Vegetables
In a skillet, heat a small amount of oil over medium heat. Add mixed fresh vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.