Recipe: Buttermilk Fried Chicken
The recipe we are sharing today comes from the Soul Patrol in Honolulu, Hawaii. The truck is owned by Chef Sean Priester who holds this philosophy when it comes to his food, “Soul food is comfort food. It nourished the mind, the body, and the soul.”
Soul Patrol - Buttermilk Fried Chicken
- 1 gallon buttermilk
- 2/3 gallon water
- 1-3/4 cup salt
- 1-1/4 cup sugar
- 1 10-pound chicken
- Lard or canola oil
- Bring water to a boil. Dilute sugar and salt. Let cool. Add buttermilk.
- Add chicken, and marinate 24-48 hours.
- Pull chicken from brine. Put thumb under thighbone and separate meat from the bone a little to insure the thigh cooks thoroughly when frying.
- Flour chicken. Wait a least one minute before frying to allow the flour to set.
- For the fryer, lard is exceptional, but canola is acceptable. It is always best to fry one piece first to see if brine has taken hold or if your solution had the right concentrations.
- Fry chicken in a deep fryer at 300 degrees Fahrenheit for 12 minutes.
Yeild: 4 servings
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Find our profile of the Soul Patrol <here>