Weeknight Buttermilk Fried Chicken

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My wife and I always record/watch “Ten Dollar Dinners”. We sometimes comment to ourselves that she should not be bound by that dollar limit.

Melissa said on the show and in the recipe to use a cooking thermometer to test when the chicken is done to 170 degrees.

Eyeballing a piece of chicken to see if it is done is imprecise, especially if using a new recipe.

Everyone that is even half-serious about cooking should have a thermometer for testing internal temperatures of food.

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This was outstanding! Because I'd read the other reviews I put it in the oven for 25 minutes which was too long. Not sure what size pieces of chicken the other folks are using, but we don't really do white meat so I did a pack of legs and a pack of thighs. It would have been perfect at 15ish minutes in the oven. It was definately a keeper and for a weeknight, an easy fried chicken recipe. Crunchy, super moist, and flavorful!!! Another winner!!!

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I made this recipe today and it was very good. I definitely think you have to put in the oven longer than what the recipe calls for. It's more like 30-35 minutes. Other than that it was great!

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Tip: make your own buttermilk. Put 1/2 to 1 cup store bought buttermilk in quart jar and add enough milk to make 1 quart. Let it sit on the counter 24 hours, then refrigerate. reserve enough butter milk to make the next batch. I have made it using 1/2 cup and 1 cup, both seem to work fine. On cooler days like early spring or winter I put it in the oven with only the oven light on to give it a bit more warmth. For 1/2 quart reduce each ingredient by half.
Haven't made this chicken recipe, but it sounds good.

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My experience is that it needs a longer frying time per side, about 4 min. per side work well. The baking time needs to be greatly increased to closer to 30 min., not only 15. I would increase the amount of salt in the buttermilk marinade to 1 T for overnight, 1 1/2 for 8 hours, 1 T for a few hours. This applies to a 5 # chicken, so if yours is much smaller, adjust.
As far as "copying" Ina goes, recipes can't by copyrighted (which is why secret recipes are guarded so carefully. Besides that, the frying then baking is a technique! Would you accuse Ina of "copying" Paula Deen because she said to saute one sliced onion until lightly browned? Get real. Enter reviews that help others, not silly insubstantial insults Marie NYC. Ina would never claim to have invented it!

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I see No Need in being RUDE (Marie NYC. If you can't say anything nice, then don't say anything.
I sure don't see your face on a Cooking Show.
Your a very rude person.
Bev in Ohio

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My husband and I both enjoyed this buttermilk fried chicken. The flavor was great; very moist I might add. The easiest recipe I've found in a while for chicken. My husband is begging for it again. Great job, Melissa.

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This chicken for us took longer than the specified time and my crust came off in the oil. Also my chicken was greasy. Maybe I used too much oil. Won't be having this again.

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Excellent, moist, favorful and quick to prepare. I put the chicken in to marinate, made the coating mix, then when it was time for dinner, a quick fry and into the oven. Very good and very easy to prepare! What's not to love!

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I used panko as was suggested by Sharon, because I have them in my cupboard. Great recipe and even though I am not an experienced cook, I am always able to look like a pro when I follow Melissa's recipes exactly.