Homemade Buttermilk Fried Chicken and Grapefruit Margarita
This Grapefruit Margarita is a refreshing and great twist on a classic cocktail, possibly the perfect Margarita for Winter! And it's new BBF is homemade, juicy, perfectly seasoned Fried Chicken!
Ingredients
Buttermilk Fried Chicken:
- 1 tsp smoked sweet paprika
- 1 tsp dried oregano
- 1 tps dried thyme
- 1 tsp dried marjoram
- 2 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 tsp kosher salt
- 4-6 medium boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1 cup buttermilk
- 1 large egg
- 3-4 cups high heat tolerant vegetable oil, such as canola or peanut
Grapefruit Margarita:
- 2 oz. fresh squeezed pink grapefruit juice
- 2 oz. tequila
- 1 oz. Cointreau
Instructions
Buttermilk Fried Chicken:
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4-24 hrs before frying the chicken, whisk together the herbs and spices (paprika, oregano, thyme, marjoram, garlic powder, pepper, and salt). Remove 1 tablespoon of spice mix and set aside for later. Sprinkle the rest of the mix all over the chicken thighs. Cover and refrigerate.
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Add oil to a large heavy pan (such as a high-rimmed cast iron pan) until oil reaches 3/4" high. Heat, over high, to 365° F*. Preheat oven to 375° F**.
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While waiting for oil to come to temperature, mix together the flour, cornstarch, baking powder, and reserved spice mix in a shallow dish. In another shallow dish whisk together the buttermilk and egg.
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Set an oven-proof wire rack above a baking sheet.
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Dredge 1-2 pieces of chicken in the buttermilk mixture, then the flour mixture, and back to the buttermilk mixture and finishing with the flour mixture.
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Fry the chicken for 4 to 5 minutes per side and until deep golden brown all over. If cooking chicken in batches, be sure to return the oil to 365° F (otherwise the fried chicken will be soggy and not crispy).
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If the chicken is not fully cooked (the internal temperature should read 165° F), place the chicken on the wire rack and bake for 8 to 10 minutes, or until just cooked through.
Grapefruit Margarita:
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Salt the rim of a glass (optional) and add grapefruit juice, tequila, and Cointreau to glass. Gently stir and top with ice.
Recipe Notes
* the easiest way to tell how hot the oil is, is with a candy thermometer. An instant read meat thermometer won't work and could get damaged if used here.
** depending upon the size of your chicken thighs you may or may not need the oven. Only the larger thighs I had required the additional cooking time. Chicken should always be cooked to an internal temperature of 165° F.