Weeknight Buttermilk Fried Chicken

Total Time:
12 hr 30 min
Prep:
10 min
Inactive:
12 hr
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 chicken, cut up into 10 pieces
  • 2 cups buttermilk
  • 1 tablespoon red hot pepper sauce
  • 2 teaspoons salt, divided
  • 1 cup flour
  • 1/2 cup seasoned breadcrumbs
  • 2 teaspoons granulated garlic
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil, for frying
Directions
Watch how to make this recipe.
  • Marinate the chicken in a mixture of the buttermilk, pepper sauce, and 1 teaspoon of the salt in a large glass bowl. Let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once. Once ready to cook, remove the chicken from the refrigerator.

  • Preheat the oven to 350 degrees F.

  • Remove the chicken from the buttermilk and blot the excess liquid with paper towels. Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl. In a large frying pan, heat 1-inch of oil over medium-high heat. Working in batches, toss the chicken in the flour, making sure the chicken is fully coated and dry. Fry the chicken 3 minutes on each side. Then transfer each piece of chicken to a baking sheet lined with a cooling rack and bake until the internal temperature is 170 degrees F, about 15 more minutes.


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    This recipe is featured in:

    Great Grilled Chicken