Buttermilk Fried Chicken Recipe
two bone-in pieces of crispy fried buttermilk chicken, carrot & cabbage slaw, seared cheddar-jalapeno cornbread, salted sweet cream butter
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Ingredients
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Fried Chicken
Method
Preparation
Marinate the Chicken
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
Prepare the Coating
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
Heat the Oil
In a large, heavy-bottomed skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a good coating.
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil. Fry for about 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Drain and Rest
Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Let it rest for 5 minutes before serving.