Photo: Buttermilk Fried Chicken Recipe
Ingredients
- 1 (3 1/2 pound) chicken, cut into 8 pieces
- 2 cups buttermilk
- Salt
- Vegetable oil, for frying
- 1 cup self-rising flour
- 1/2 teaspoon sweet paprika
- Freshly ground pepper
- 1/4 teaspoon garlic powder
Directions
Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. 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). Drain on paper towels.
Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.
Photograph by Mark Peterson
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By romerodejesus
Brooklyn, NY
on April 11, 2013
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WOW!!!!!!!!!!!!!!!! I just got to say that this was one of the best fried chicken I've ever eaten, and the thing about this, is that it has such simple ingredients...Definitely doing this again, and I'm not to fond of fried food.
By artemis908
Philadelphia
on December 18, 2011
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Followed instructions and even let it sit before frying, used a sugar thermometer to test the oil. But still the flour just fell off while frying. Also I had issues with the breasts not cooking all the way through.
By TitaniumChef
Saint Petersburg
on July 04, 2011
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The flour needs a lot more seasoning to taste professional. Also, it helps a great deal to let your chicken rest on a wire rack after you dredge it in flour. Wait 20-30 minutes before cooking and the coating won't tend to slide off the chicken when you are eating it.
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