Buttermilk Fried Chicken Recipe
green chile ranch, tomato preserves
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Ingredients
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Chicken Marinade and Coating
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine buttermilk with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare the Coating
In another bowl, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, 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 marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Shake off excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, working in batches if necessary. Fry for about 15-20 minutes or until golden brown and cooked through, turning occasionally for even cooking.
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot with green chile ranch and tomato preserves.
