Buttermilk Fried Chicken

By pavaldez

Ingredients

• 1 3 1/2 pound chicken 8 pieces
• 2 cups buttermilk
• Salt
• Vegetable oil for frying
• 1 cup self-rising flour
• 1/2 teaspoon sweet paprika
• Freshly-ground pepper
• 1/4 teaspoon garlic powder

Details

Servings 4

Preparation

Step 1

1. Toss the chicken, buttermilk and teaspoon of salt in a bowl. Cover and refrigerate, 1 hour.

2. Heat 1 inch of vegetable oil in a large deep skillet over medicum-high heat until a deep-fry thermonmeter registers 360 deg.

3. Mix the flour, paprika, pepper and garlic powder in a shallow bowl. Remove the dark meat from the buttermilk. Shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through about 15 minutes. Drain on paper towels.

4. Reheat the oil to 360 deg. Repeat with the chicken
breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.