Buttermilk Fried Chicken Recipe
Served with mashed potatoes and gravy.
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Ingredients
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For the Fried Chicken
For the Mashed Potatoes
For the Gravy
Method
Fried Chicken
- 1
Marinate Chicken
In a large bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add chicken pieces and ensure they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 2
Prepare for Frying
In a shallow dish, mix flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Remove chicken from the marinade, allowing excess buttermilk to drip off, then dredge in the flour mixture, shaking off any excess.
- 3
Fry Chicken
Heat vegetable oil in a large skillet or deep fryer over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add chicken pieces in batches. Fry until golden brown and cooked through, about 12-15 minutes per batch. Drain on paper towels.
Mashed Potatoes
- 4
- 5
Gravy
- 6
Make Gravy
In the same skillet used for frying chicken, retain about 0.5 cups of drippings. Whisk in flour and cook for about 1 minute. Gradually add chicken broth while stirring constantly until the gravy thickens. Season with salt and black pepper.
