Buttermilk Fried Chicken

By á-46

Traditional southern fried chicken recipes are simply chicken dusted in flour and fried crisp, but this delicious variation uses a buttermilk bath for a tangy twist. This buttermilk fried chicken is great hot, but also makes a wonderful picnic item served cold.

Make 8 Pieces of Buttermilk Fried Chicken

Ingredients

• For the marinade:
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne
• 1/2 tsp white pepper
• 1 tsp ground dried herbs or poultry seasoning
• 2 cups buttermilk
• 3 1/2 pound chicken, cut into 8 pieces
• For the seasoned flour:
• 2 cups flour
• 1 tsp salt
• 1 tsp paprika
• 1/4 tsp cayenne
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 1/2 quarts peanut oil or vegetable shortening for frying

Preparation

Step 1

Add the marinade ingredients to a bowl and whisk together. Add the chicken parts and toss to coat well. Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 hours. You can go overnight if desired.

Mix together the seasoned flour ingredients in a large baking dish. Drain the chicken pieces and toss into the flour. Using your hands or tongs, toss to coat the chicken completely with the flour mixture. Shake off and reserve on a plate.

Heat the peanut oil, or vegetable shortening, in a heavy Dutch oven to 350 degrees F. Carefully add the chicken and fry for 20-25 minutes, or until golden brown and you have reached an internal temperature of 180 degrees F.

Allow to drain on a wire rack for 5-10 minutes before serving.

Note: You can also fry the chicken in a heavy cast iron skillet, filled halfway up with oil. Using this method you need to fry for 10 minutes, turn over, and continue cooking until done.