Buttermilk Fried Chicken
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
60
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1590 g
Chicken (cut into 8 pieces)2 cups
Buttermilk1
Salt1 cup
Flour (self-rising)1 tsp
Sweet Paprika1 tsp
Garlic PowderDirections:
1
Toss the chicken, buttermilk and 1 teaspoon salt in a bowl
2
Cover and refrigerate, 1 hour
3
Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360
4
Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl
5
Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture
6
Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed)
7
Drain on paper towels
8
Reheat the oil to 360 degrees F
9
Repeat with the chicken breasts and wings, frying for about 15 minutes
10
Serve hot or at room temperature
11
Photograph by Mark Peterson