Buttermilk Fried Chicken Recipe
Certified organic chicken that is brined, breaded, seasoned and fried to order. Served with bread-and-butter pickles, garlic-buttermilk mashed potatoes and a choice of one side.
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Ingredients
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Chicken Brine
Chicken Coating
Chicken
For Frying
For Serving
Method
Brining the Chicken
- 1
Prepare the Brine
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.
- 2
Brine the Chicken
Submerge the chicken pieces in the buttermilk brine. Cover and refrigerate for at least 4 hours, preferably overnight.
Coating the Chicken
- 3
Prepare the Coating
In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper.
- 4
Coat the Chicken
Remove the chicken from the brine, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Place the coated chicken on a wire rack and let it rest for 15 minutes.
Frying the Chicken
- 5
Heat the Oil
In a large, deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- 7
Drain the Chicken
Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil.
Serving the Chicken
- 8
Plate the Dish
Serve the fried chicken with bread-and-butter pickles, garlic-buttermilk mashed potatoes, and your choice of side.
