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Buttermilk Fried Chicken

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Buttermilk Fried Chicken
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Servings: 4
Recipe by: Rae

Ingredients

1 whole fryer chicken broken down into 10 pieces (breast cut in half)
2 cup Buttermilk
2 cups all purpose flour
2 TBSP kosher salt
1 tsp white pepper
2 tsp cayenne pepper
1/2 tsp paprika
1 tsp garlic powder
Cooking Oil

Directions

1. Pull chicken out of fridge and pat dry. Place in gallon bag and pour buttermilk over Refrigerate 8-12 hours, turning once for even marinating.

2. In a gallon size plastic bag mix together the flour, salt, pepper, cayenne, paprika and garlic.


3. Place the chicken one piece at a time in the bag of flour. Seal the bag and shake until chicken is well coated. Set chicken pieces on a baking sheet and let sit for 30 minutes.


4. Preheat oven to 200 degrees F. Prepare a new baking sheet lined with foil and a wire rack on top.


5. Cover the bottom of a dutch oven up an inch with canola oil and heat to 350 degrees F.


6. Sprinkle the chicken with the remaining seasoned flour.


7. Carefully place chicken pieces in the oil, as described below, chicken internal temp registers 165 degrees F.

1st batch 2 thighs and the largest breast piece fry about 8 minutes per side

2nd batch- fry the remaining 3 breasts about 6-7 minutes per side

Final batch fry the legs and wings about 5 minutes per side.


8. Place fried chicken pieces on the wire rack above the sheet pan and place in the oven to keep warm while you fry the rest of the chicken.

Notes & Tips

great recipe for beaded wings too




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