Game Day Provisions 101: Classic Fried Chicken

Game Day Entertaining: Classic Buttermilk Fried Chicken By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV Cooking Personality Editor0in-Chief Southern Tailgating & Cooking brand Tailgating Expert Sports Entertaining Pastry Chef Author Food Stylist Writer Original Crafts Tide & Tigers Today Tailgate Party WBRC Fox 6 Birmingham AlabamaGame Day Entertaining

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There’s no easier way to become Ms. Popularity when tailgating than to arrive with hot, homemade fried chicken tucked beneath a folded linen napkin. There are several secrets to achieving a perfect batch & it begins with a time-honored recipe. Classic fried chicken soaks in buttermilk which gives it the signature qualities we rave over on Saturday afternoon while the crisp exterior is achieved by a double dip in seasoned flour. The correct frying temperature is key to making certain the first bite isn’t greasy. For additional pointers on the subject, follow my tips as outlined in The Tailgaters Essential Frying Guide. It’s a handy playbook to reference when cooking tailgating specialties in particular. Buttermilk Fried Chicken pays homage to the traditions each team cherishes with their alma mater or school affiliation. Pair with Hot Sauce Deviled Eggs & Classic Potato Salad for a picnic-perfect gridiron celebration outdoors. Football fanatics will go wild for this southern icon so you may just want to go ahead & fry a double batch.

Game Day Entertaining: Classic Buttermilk Fried Chicken By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Southern Tailgating & Cooking Lifestyle Brand Tailgating Expert Author Pastry Chef Writer Food Stylist Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama

Rebecca GordonButtermilk Fried Chicken
makes 4 to 6 servings

The Basic Fundamentals

Fresh onion & garlic take the flavor to a new level. You will not be disappointed with the simplicity of this southern classic.

1 1/4 cups whole buttermilk
2 eggs
1/3 cup minced vidalia onion
2 Tbsp minced garlic
1 1/2 tsp Creole seasoning
1 {3 to 3 1/2 lb} whole chicken, cut into pieces
2 1/2 cups ap flour
1 Tbsp Creole seasoning
1 tsp chili powder
1 tsp paprika
1 tsp black pepper
Vegetable oil

Combine the buttermilk & next 4 ingredients in a large bowl. Immerse the chicken pieces. Chill 1 hour. Whisk together the flour, the Creole seasoning, the chili powder, the paprika & the pepper in a medium bowl. Pour the oil halfway up the sides of a Dutch oven & heat to 325 degrees. Dredge the chicken pieces in the flour mixture then toss back into the buttermilk mixture. Coat again in the flour mixture.

Fry the wings & drumsticks, in batches, 10 to 12 minutes, turning halfway through the cooking time. Fry the breast & thigh pieces, in batches, 15 to 20 minutes, turning halfway through the cooking time or until a thermometer registers 180 degrees. Allow the temperature to return to 325 degrees between batches. Let stand on a wire rack over paper towels. Keep the chicken warm in a 200 degree oven up to 45 minutes before serving.

The Extra Point

Cold fried chicken is the most to say the least. Pack in a lunch or fry the chicken the night before tailgating for equally tasty results.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Fry Chicken By Rebecca Gordon Buttermilk Lipstick TV cooking Personality Editor-in-Chief Southern Lifestyle Tailgating Brand Pastry Chef Author Writer Game Day Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC fox 6 Birmingham AlabamaHow To Make Your Best Fried Chicken

A double dip in the buttermilk mixture & the dry ingredients results in an extra crisp batch of hot fried chicken. The line up of items will keep the process manageable. Once everything is in place, frying is easy. Follow these valuable tips for success in your own kitchen.

The Technique 

No. 1

The Equipment

A Dutch oven offers depth for deep frying bone-in chicken as well as surface area so it can float about during the cooking process. Due to the roominess, foods can be turned easily & the oil temperature maintained accurately. Attach a candy thermometer to the side to monitor the temperature during the process then fill with oil halfway up the sides of the pot. Have a slotted spoon, several pairs of tongs, a half sheet pan, a wire rack & several bowls for dredging available to complete the process.

How To Fry. Classic Buttermilk Fried Chicken By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Southern Tailgating Cooking & Lifestyle Entertaining Brand Tailgating Expert Game Day Hostess Pastry Chef Author Writer Food Stylist Birmingham AlabamaNo. 2

The Logistics

Chicken breasts can run very large at times. Many times you can cut them in half so they are the size of thigh pieces for a shorter cook time. Fry like size pieces together for similar cook times. 

Line up the items in the order in which they will be used. Start to one side of the hot grease with the final item in the lineup being a wire rack covered in paper towels to drain the chicken. Have several pairs of tongs to use for different tasks. Use one pair to dredge raw foods & slip items into the hot oil. Use another pair of tongs to turn pieces while cooking or remove them from the grease. 

No. 3

The Frying

Bone-in chicken takes a good bit longer to fry than most popable foods therefore the average temperature for which it will fry should be slightly lower to keep the coating from burning. If the chicken isn’t submerged completely in oil while frying, turn it halfway during the process for an even, golden color. Remove the chicken from the grease using a slotted spoon or a pair of tongs & drain on paper towels over a wire rack. Keep warm on a half sheet pan in a 200 degree oven, if desired. For more valuable information, be certain to reference The Tailgaters Essential Frying Guide.

How To Make Football Bunting By Rebecca Gordon Buttermilk Lipstick Game Day Hostess Tide & Tigers Today Tailgating Philly Cheesesteak Sliders Classic Sideline Snack Mix Football NFL Tailgate Party Snacks Food Appetizersetc

Game Day Entertaining 101
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music to your ears
“Chicken Shack” Amos Milburn

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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