Buttermilk Fried Chicken Recipe
Old Bay pickled jalapeño, bourbon sorghum syrup, chili aioli
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Ingredients
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Chicken Marinade
Chicken Coating
Bourbon Sorghum Syrup
Chili Aioli
Frying
Method
Marinate Chicken
- 1
In a large bowl, combine buttermilk, Old Bay seasoning, garlic powder, salt, black pepper, and sliced jalapeños. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare Coating
- 2
In a separate bowl, whisk together flour, cornstarch, Old Bay seasoning, paprika, salt, and black pepper. Set aside.
Make Bourbon Sorghum Syrup
- 3
In a small saucepan over medium heat, combine sorghum syrup, bourbon, and water. Stir until it’s well mixed and heated through. Set aside to cool.
Make Chili Aioli
- 4
In a bowl, mix mayonnaise, chili paste, lime juice, and minced garlic until smooth. Adjust seasoning if necessary. Set aside.
Fry Chicken
- 5
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.
- 6
Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry for about 15-18 minutes or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
- 7
Remove the chicken from the oil and drain on paper towels.
Serve
- 8
Serve the fried chicken hot with bourbon sorghum syrup drizzled over it and a side of chili aioli for dipping.