Buttermilk Fried Chicken

I'm on a buttermilk kick.

I saw this recipe cooked on EveryDay Food, right after we had gotten rid of the last of the buttermilk from the waffles and pancakes.

So I got some more. I had no idea that buttermilk fried chicken is a southern classic, but I guess I should have known. Anyway, I followed Every Day Food's recipe to the letter, but I think my oil was too hot. Should've been 350, but I think mine was a bit hotter since the batter was borderline burning by the time it was all said and done. The chicken was really moist, extremely tasty, with just a bit of warmth from the cayenne. We knocked it back with some cold pasta salad and a pale ale. Perfect for a hot summer night.

This will get done again. I'll probably mix it up a little - get a bit more liberal with the spices, maybe use something more savory and perhaps some herbs as well.

This joint in Brooklyn had a recipe that I may try.

and another I came across.

[Grape Seed Oil - brilliant] and marinating for overnight in the buttermilk

and some reasons behind why buttermilk and/or yogurt work well as marinades.