Buttermilk Fried Chicken Recipe
Choice of Half Bird or Boneless Breast
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Ingredients
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Chicken Marinade and Coating
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, and additional salt and pepper. This will be your coating for the chicken.
- 3
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the marinade, allowing the excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, being sure not to overcrowd the pan. Fry for about 10-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
Drain and Serve
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let it rest for a few minutes before serving.
