Buttermilk Fried Chicken PRINT
|2||cut up chickens|
|2||cups low-fat buttermilk|
|4||cups vegetable oil|
|You can also forget the marinade if you are in a hurry and dip the chicken in the dry ingredients and fry. It will not be as moist inside but still tastes pretty good.|
In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne and half the chicken pieces. Shake to coat. Place on a rimmed baking sheet in case of leaks; refrigerate up to two days.
When ready to cook chicken.
In a large shallow bowl, whisk flour with 2 tablespoons salt and 2 teaspoons cayenne. Lift chicken from marinade; allow excess to drip off. Dredge chicken pieces one at a time in flour mixture, shaking off excess.
Fry in oil heated to 350 degrees about 20 minutes (until internal temp of chicken is 165 degrees and juices run clear) or use a deep fat fryer. Transfer to wire rack to drain. This keeps the crust crisp while you finish cooking all the chicken.