Buttermilk Fried Chicken Recipe
Served with coleslaw and your choice of side.
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Ingredients
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For the Buttermilk Fried Chicken
For the Coleslaw
Method
For the Buttermilk Fried Chicken
- 1
Marinate Chicken
In a large bowl, combine the chicken pieces and buttermilk. Make sure the chicken is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare the Flour Mixture
In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Set aside.
- 3
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the buttermilk, 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, working in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
Drain and Serve
Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot.
For the Coleslaw
- 7
Prepare the Vegetables
In a large bowl, combine the shredded cabbage and grated carrots.
- 8
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 9
Combine and Refrigerate
Pour the dressing over the cabbage and carrots. Toss until everything is well coated. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.