Dear Diary: I Am Planning To Cook A Fried Chicken A Different Way

We had been doing a fried chicken in my home the wrong all these years and I guess it is time to make it right with some very simple recipe although not so simple for me to cook physically as I cannot even hold my own body up in a normal manner.

But I had learned that a good fried chicken recipe doesn't even require a pressure fryer although it would be excellent to cook fried chicken with one but a pressure fryer is just fitting for a large cooking batches but I would be delighted if there is one that I can acquire for a home use because most pressure fryers are for large-scale commercial purposes that uses a lot of cooking oil.

So preparing the chicken starts with some seasoned chicken parts and we cover it with buttermilk. Buttermilk can be substituted with milk with vinegar and with that, for about a cup of milk you add a tablespoon of vinegar. Then we have to marinade it for about overnight so that the chicken could get tenderized.

My plan is to get a carabao's milk which creates a top of thick cream and that I will use for my buttermilk purpose and use the technique above to make my own thick buttermilk for my fried chicken.

Next is the breading which the chicken parts will be coated with prior to frying. It is just a blend of flour, seasonings, garlic and onion powder, and some paprika powder for added color and flavor. Now it has to be fried for about 25 minutes keeping in mind not to burn it. This is just my plan and I intend to do this in the coming days when I acquire the carabao milk and the onion and garlic powder plus the paprika powder.