Fried chicken marinated in sour milk
Votes: 1
Time: 55 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
To make this chicken recipe, prepare the bird ahead of time by marinating it in buttermilk overnight, then dredge it in flour and fry it in butter. Then bake it in the oven until done.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 chickens, cut into 8 serving pieces (1.4 kg each)
- 1 l. sour milk
- 2 cups of flour
- 1 tbsp. ground black pepper
- Vegetable oil or vegetable shortening
We recommend
Cooking the dish according to the recipe:
- Place the chicken pieces in a large bowl and pour the sour milk over them. Cover with plastic wrap and refrigerate overnight.
- In a large bowl, combine the flour, salt, and pepper. Remove the chicken from the sour milk and thoroughly coat each piece in the flour. Pour 2.5 cm of oil into a large, heavy-bottomed saucepan and heat to 350°F (182°C) using a thermometer. Working in batches, carefully lower a few chicken pieces into the oil and fry for 3 minutes per side, until golden brown (the crust will brown further in the oven). Don't overcrowd the chicken.
- Preheat oven to 180°C. Remove the chicken from the pan and place each piece on a wire rack set over a baking sheet.
Before frying the next batch, allow the oil to return to 350°F (182°C). Once all the chicken is fried, bake it in the oven for 30-40 minutes to ensure the meat is no longer pink inside. Serve hot.
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