{"id":20580,"date":"2024-10-10T18:30:00","date_gmt":"2024-10-10T22:30:00","guid":{"rendered":"https:\/\/wfsu.org\/local-routes\/?p=20580"},"modified":"2024-10-11T11:26:07","modified_gmt":"2024-10-11T15:26:07","slug":"chef-fes-buttermilk-fried-chicken","status":"publish","type":"post","link":"https:\/\/wfsu.org\/local-routes\/2024-10-10\/chef-fes-buttermilk-fried-chicken\/","title":{"rendered":"Chef Fe\u2019s Buttermilk Fried Chicken"},"content":{"rendered":"\n<iframe width=\"1262\" height=\"710\" src=\"https:\/\/www.youtube.com\/embed\/CMp_g94Wnqw\" title=\"Cooking with Chef Fe | Buttermilk Fried Chicken\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Removing-chicken-from-skillet.jpg\" alt=\"A person cooking in a kitchen preparing food\" class=\"wp-image-20590\" style=\"aspect-ratio:1.5;width:435px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Removing-chicken-from-skillet.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Removing-chicken-from-skillet-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\"> Family Favorite: Buttermilk Fried Chicken (Photo by Freddie Hall\/ WFSU Public Media)<\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>INGREDIENTS<\/strong><\/h2>\n\n\n\n<ul>\n<li>8-10 pieces raw chicken thighs and drumsticks<\/li>\n\n\n\n<li>1 \u00bd cups buttermilk<\/li>\n\n\n\n<li>2 tbsp hot sauce (Pick your favorite!)<\/li>\n\n\n\n<li>4 cups all-purpose flour<\/li>\n\n\n\n<li>2 tbsp baking powder<\/li>\n\n\n\n<li>1 \u00bd tbsp Cornstarch<\/li>\n\n\n\n<li>Canola oil<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Seasoning-for-Fried-Chicken.jpg\" alt=\"A bowl of food on a plate\" class=\"wp-image-20585\" style=\"aspect-ratio:1.5;width:453px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Seasoning-for-Fried-Chicken.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Seasoning-for-Fried-Chicken-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">The hot sauce and the seasoning that helps make this meal so flavorful. <br><em>(Photo by Freddie Hall\/ WFSU Public Media)<\/em><\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>SEASONINGS<\/strong><\/h2>\n\n\n\n<ul>\n<li>1 tsp ground sage<\/li>\n\n\n\n<li>2 tsp ground mustard<\/li>\n\n\n\n<li>2 tbsp garlic powder<\/li>\n\n\n\n<li>2 tbsp onion powder<\/li>\n\n\n\n<li>1 \u00bd salt<\/li>\n\n\n\n<li>1 tbsp black pepper<\/li>\n\n\n\n<li>1 tbsp paprika<\/li>\n\n\n\n<li>1 tsp cumin<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>DIRECTIONS<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-1024x683.jpg\" alt=\"\" class=\"wp-image-20587\" style=\"aspect-ratio:1.499267935578331;width:453px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-1024x683.jpg 1024w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-300x200.jpg 300w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-768x512.jpg 768w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-1600x1067.jpg 1600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-1536x1024.jpg 1536w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-2048x1365.jpg 2048w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-696x464.jpg 696w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-1068x712.jpg 1068w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-1920x1280.jpg 1920w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Marinading-chicken-630x420.jpg 630w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">The thick mixture of the marinade makes it stick to the chicken. <br><em>(Photo by Freddie Hall\/ WFSU Public Media)<\/em><\/figcaption><\/figure><\/div>\n\n\n<ul>\n<li>Mix up the Marinade (2 to 24 hours before cooking the chicken)<\/li>\n\n\n\n<li>Add chicken pieces to a large bowl (about 8-10 pieces).<\/li>\n\n\n\n<li>In the same large bowl, add in 1 \u00bd cups of buttermilk, 1 \u00bd tbsp of hot sauce, 1 tsp of ground sage.<\/li>\n\n\n\n<li>Mix marinade and chicken together until the marinade is well blended.<\/li>\n\n\n\n<li>Refrigerate for at least 2 hours. The longer the chicken sits in the marinade, the better.\u00a0 This can also be done the day before<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Breading-mixture-for-chicken.jpg\" alt=\"A bowl of food on a plate\" class=\"wp-image-20586\" style=\"aspect-ratio:1.5;width:455px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Breading-mixture-for-chicken.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Breading-mixture-for-chicken-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Mix your breading well! <em>(Photo by Freddie Hall\/ WFSU Public Media)<\/em><\/figcaption><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\"><strong>PREP THE BREADING<\/strong><\/h3>\n\n\n\n<ul>\n<li>In another large bowl, add 4 cups of flour, 2 tbsp of baking powder, 1 1\/2 tbsp of salt, 1 tbsp of black pepper, 1 tbsp of paprika, 1 tsp of cumin, 2 tsp of ground mustard, 2 tbsp of onion powder, and 2 tbsp of garlic powder, 1 \u00bd tbsp cornstarch. Whisk together.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>HEAT THE OIL<\/strong><\/h3>\n\n\n\n<ul>\n<li>In a skillet, add about 2-3 inches of canola oil. Heat the oil until it reaches 375 degrees.&nbsp; Use a thermometer to test the temp of the oil.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>DREDGE THE CHICKEN<\/strong><\/h3>\n\n\n\n<ul>\n<li>Remove the marinade with the chicken from the fridge.<\/li>\n\n\n\n<li>Remove a few pieces of chicken at a time and dredge them in the flour mixture until the they are fully coated with the seasoned flour. Set the chicken aside on a backing rack. Repeat process. Let the chicken sit there for about 2-4 minutes.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/dredged-chicken.jpg\" alt=\"A piece of cake sitting on top of a wooden table\" class=\"wp-image-20588\" style=\"aspect-ratio:1.5;width:441px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/dredged-chicken.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/dredged-chicken-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">The thick marinade helps make the breading mixture really stick to the chicken. <em>(Photo by Freddie Hall\/ WFSU Public Media)<\/em><\/figcaption><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\"><strong>FRYING THE CHICKEN<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/frying-the-chicken-in-oil.jpg\" alt=\"A bowl of soup\" class=\"wp-image-20589\" style=\"aspect-ratio:1.5;width:393px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/frying-the-chicken-in-oil.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/frying-the-chicken-in-oil-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Frying the chicken. <em>(Photo by Freddie Hall\/ WFSU Public Media)<\/em><\/figcaption><\/figure><\/div>\n\n\n<p class=\"has-white-color has-vivid-red-background-color has-text-color has-background\" style=\"font-size:20px\">TIP: Too many pieces of chicken will overcrowd the skillet and bring down the temperature of the oil which will cause the chicken to cook unevenly.<\/p>\n\n\n\n<ul>\n<li>Carefully add the chicken to the heated oil. Do not fry more than 3-4 pieces at a time.  <\/li>\n\n\n\n<li>Once the chicken is golden and crispy on the bottom, flip over in the oil.<\/li>\n\n\n\n<li>When chicken is golden and crispy on both sides AND reaches an internal temperature of 165 degrees, it is ready to be removed from the skillet\/<\/li>\n\n\n\n<li>Place chicken on \u2026.<\/li>\n\n\n\n<li>Continue frying all pieces of chicken until they have been properly cooked.<\/li>\n\n\n\n<li>Enjoy!<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Presenting-the-fried-chicken.jpg\" alt=\"A person standing in front of a plate of food\" class=\"wp-image-20592\" style=\"aspect-ratio:1.5;width:600px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Presenting-the-fried-chicken.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Presenting-the-fried-chicken-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Che Fe presents her family&#8217;s Buttermilk Fried Chicken. <em>(Photo by Freddie Hall\/ WFSU Public Media)<\/em><\/figcaption><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>Buttermilk Fried Chicken like her grandmother used to make! Chef Fe shows us the recipe for one of her favorite meals.<\/p>\n","protected":false},"author":6,"featured_media":20569,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":"","wds_primary_category":1626},"categories":[137,1626],"tags":[1632,1631],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Fe\u2019s Buttermilk Fried Chicken - WFSU Local Routes<\/title>\n<meta name=\"description\" content=\"Chef Fe&#039;s Buttermilk Fried Chicken like her grandmother used to make! 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