Weeknight Buttermilk Fried Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1504
- Total Fat
- 119
- Saturated Fat
- 19
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 65
- Cholesterol
- 230
- Sodium
- 1269
- Total: 12 hr 30 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 20 min
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
- 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.