OP:
Since my Sweet Bride is opposed to fried anything, as an alternate cooking method, we use a very similar ingredient list, only add sesame seeds, put in paper sack & shake well, then BAKE for "sesame baked chicken".

It is a secret mixture of eleven herbs and spices.

Black pepper, white pepper, cayenne pepper, garlic powder, onion powder, paprike.

quote:

Originally posted by signewt:
OP:
Since my Sweet Bride is opposed to fried anything, as an alternate cooking method, we use a very similar ingredient list, only add sesame seeds, put in paper sack & shake well, then BAKE for "sesame baked chicken".

Try an air fryer. Comes out with great flavor but a little less crunch than if it were deep fried.

I also season the buttermilk with a hot sauce

Yup, the acid in both hot sauce and buttermilk goes in and tenderizes the meat. There is at least one local eatery that soaks theirs in straight Texas Pete. Damn good, and sells a lot more beer!

quote:

Originally posted by ARman:

quote:

Originally posted by thumperfbc:
Why is buttermilk the preferred liquid?

The acid in buttermilk tenderize the chicken, and also gives it flavor.


ARman

I had not idea buttermilk did that.

Learn something new every day here. It's something I'll have to try myself.

Isn’t buttermilk stickier to grab the dredge?

My neighbor put a little brown sugar in hers. But she grew up on a depression-era farm and they used what was at hand.

I'll go against the grain here. We never use garlic powder or onion powder in anything. Fresh garlic and onion... fine but I find the powdered stuff leaves an after taste that is a turn off to me. Maybe it's because people overdo it looking for that killer taste, but not for me.

So S&P, cayenne pepper, a bit of thyme and fresh garlic minced very fine and "bloomed" in a fry pan for a minute or so. The garlic is a bit wet when mixed with the dry ingrediencies but when mixed well it works quite well. No need for onions to my taste.

When we serve this to guests, they complement the flavors and no one has yet has put down a piece of chicken because it was too bland, although I've been to gatherings where some rejected the chicken as too spicy. I guess you can't please everyone, but cooking for ourselves at home, that's how we make it and I don't need an anti acid at bed time.

quote:

Originally posted by snwghst:
I also season the buttermilk with a hot sauce

Ya, me as well. Also, I’ve used lemon juice mixed with milk in a pinch if I haven’t got buttermilk on hand.

I season the meat with Tony Chachere’s original creole seasoning. Double dip in milk and flour for a thick crust. Make sure the oil is hot or it can be greasy tasting.
I usually don’t have leftovers.