Buttermilk Fried Chicken: Reloaded Recipe
Crispy and juicy, Alton Brown's reloaded fried chicken dunks the bird in buttermilk and bourbon before deep-frying for a golden crust.
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Cooking tools:
- Deep-fry thermometer
- Instant-read thermometer
- Cooling rack
- Dutch oven
- Baking sheet
- Mixing bowl
- Whisk
- Paper towel
- Refrigerator
- Stove
Ingredients
- 1 (4- to 5-pound) chicken, cut into 10 pieces (see note)
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground sumac
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 cup low-fat buttermilk
- 1 large egg
- 2 tablespoons bourbon
- 2 quarts peanut oil, for frying
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