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Barebones Dutch Oven

Meticulous artistry and craftsmanship meet the durability of Barebone's materials and manufacturing process to deliver an unparalleled cast iron cooking experience. Want it? Click here: http://taste.md/2iSCg0x

FOOD
HOME

Barebones Dutch Oven

Meticulous artistry and craftsmanship meet the durability of Barebone's materials and manufacturing process to deliver an unparalleled cast iron cooking experience. Want it? Click here: http://taste.md/2iSCg0x

Ingredients

Buttermilk Fried Chicken

  • 8 chicken thigh and drum, bone-in skin-on

Dry Rub

  • 1/4 cup your favorite seasoning salt
  • 1/4 cup old bay seasoning
  • For the wet station
  • 1 cup buttermilk
  • 2 egg whites
  • Splash of vodka

Dry Station

  • 2 Tablespoon dry rub
  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 2 quarts peanut or vegetable oil for frying

Steps

Buttermilk Fried Chicken

  1. Sprinkle dry rub liberally all over chicken, marinade for 4 hour or overnight.
  2. Prepare your wet and dry frying station.
  3. Drench chicken in wet ingredient first and then dry.
  4. Fry the coated chicken pieces in 350°F for approximately 15 minutes until golden.

Ingredients

Dry Ingredients

  • 1 1/4 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda

Wet Ingredients

  • 6 tablespoons unsalted butter(3/4 stick) melted, more for coating skillet
  • 2 eggs
  • 1/2 cup sour cream
  • 3/4 cup buttermilk
  • 1/2 cup chopped chives, save 2 tablespoon for garnish

Steps

Dry Ingredients

  1. Season skillet according to the instruction kit.
  2. Heat skillet in the oven, 425°F.
  3. Mix dry and wet ingredients together. Coat butter around skillet.
  4. Pour over cornbread batter (sizzle).
  5. Bake for 25mins or until golden.
  6. Garnish with chives.