Buttermilk Fried Chicken? Pinterest Fail
March Pinterest Challenge
T was so excited when he drew Jo’s Buttermilk Fried Chicken from the little golden bowl this month. This was one of his picks! He is determined to master his fried chicken!
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Welcome to the March Pinterest Challenge Blog Hop, hosted by My Pinterventures. The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! So this month, I chose to make Jo’s Buttermilk Fried Chicken.
The original Fried Chicken Recipe called for:
- 2 cups buttermilk
- 2 eggs
- 1 tsp paprika
- 1 tsp hot sauce
- salt and pepper to taste
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 cups all-purpose flour
- 1 lb chicken wings, chicken legs or chicken breast
- vegetable oil for frying
[su_divider top=”no” size=”5″]Number 1.[/su_divider]
What we did differently:
First, we soaked the chicken overnight in buttermilk. We don’t recommend you do that. At all. Ever.
Also, T likes his chicken flavorful so we added 1 tsp of Farmer’s Poultry seasoning from the Spice Lab.
[su_divider top=”no” size=”5″]Number 1.[/su_divider]
Here is how our chicken fry went down.
It was a scene in here, Y’all! The first thing we apparently did wrong was to soak the chicken in buttermilk overnight. Don’t do that. The next thing we did wrong was to double dredge the chicken. There was about three times as much batter as meat. That might sound awesome in theory but in reality, it is very far from awesome. As the pieces sat waiting to be fried on the plate, each chicken leg resembled more a whole chicken. Fluffy and round and weeping, already begging for our mercy… We should have known then that things were not heading in a good direction.
Still, we put it in the oil and relaxed a bit as we saw it transform completely into lovely pieces sporting a golden brown crust. Little did we know that the crunchy exterior was a mere illusion. Just below it, a sponge-like layer lingered. A wet, sponge-like layer…
Once the cooking time was up we pulled out our giant chicken legs. We had a moment there, we didn’t know what lie beneath that shell yet. We high fived. Soon, our enthusiasm was deflated as we discovered that our batter was so thick we could have grabbed a needle and thread and sewed us together a winter coat. It was so ridiculously thick that it apparently protected the chicken below it by encapsulating it in its golden folds effectively shielding it against the heat of the oil. That’s powerful stuff.
And even though we followed the cooking time on the recipe our chicken was still pretty in pink. Very pink. Like raw pink. We followed up by putting it into the oven for twenty minutes more. Thick pieces of batter slid from the chicken pieces during transport dropping like rocks to the plate below. We were surprised the plate survived the impacts. When we finally pulled the half-naked chicken from the plate and dared each other to take a bite, we found it was rubbery and bland. Horrible. Colonel Sanders would never forgive us.
We do not wish in any way to imply that the original recipe is not awesome. We clearly mixed something wrong. We shouldn’t have soaked that poor innocent chicken overnight like we did. We messed it up. And while there is nothing funny about wasting chicken, we still couldn’t help but laugh really hard at that crust! I had tears! So we made a memory. And that’s even better than awesome fried chicken, right?
Check out our January Pinterest Challenge so we can save face and prove we can cook.
And also our grand success in our February Pinterest Challenge.
Stay tuned for next month when we try to make Hot Black Bean and Corn Dip!
To join next month’s challenge, click here to sign-up ⇒ April Pinterest Challenge
Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!
Megan – C’mon Get Crafty
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