how can i get the crust on my buttermilk fried chicken to stick to the flesh? it breaks off when i turn it.?

Answer 1

I marinate my chicken in the buttermilk. You do not need egg. While chicken is marinating, I put flour (about 2 cups for a fryer) in a gallon size ziploc bag. I add a few tablespoons of Tony Cachere's creole seasoning....I drop a couple of pieces at a time in the bag and shake around to well coat. I then carefully put the chicken in HOT FRESH oil. Your oil needs to be already up to temp at 350 degrees. Reasons you could be losing your crust is the oil isn't hot enough or you are crowding your chicken in the oil. Doing so does "cool" the oil down some. And also not allow your crust to properly cook.

Answer 2

Here is a recipe

Fried Chicken Recipe

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch (reviewers say 1/3 the way up not 1/8 inch) up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan.

Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html
http://www.foodnetwork.com/food/my_recipe_box/review/0,1973,FOOD_9919_15279,00.html

Answer 3

Dry your chicken off. Dust w/ a light layer of flour. Then dip into buttermilk, then into seasoned flour. Fry. Batter will not come off unless you mess with the chicken while it's cooking. (One turn is plenty)

Answer 4

You have to dip the rinsed chicken in a beaten egg with a T. of water in it, then into the breading, then in egg again. Fry, and it should stick well.
Good Luck!

Answer 5

when you make it
make sure that everything is cold the batter the chicken
and make sure the the pan is very very hot that is why it is breaking you are turning it to fast let it cook a bit longer and maybe shake the pan a little bit and that will release it from the bottom of the pan by itself

Answer 6

Make sure the oil is hot before frying the chicken, If it is not the coating will come off.

Answer 7

The best way to "batter" for frying:
1) dip in flour
2) dip in egg
3) dip in bread crumb
before you put it in the frying pan, make sure it's hot enough

Answer 8

if you haven't, try to dip it in flour, then egg before the buttermilk mixture

Answer 9

do you dip it in egg first? also it might have something to do with how high the heat is if its too low it just soaks in oil and gets soggy

Answer 10

Ya gotta double dip it in the egg/milk mixture. DOUBLE DIP!