Buttermilk Fried Chicken Recipe
Hot-honey drizzle, collards with smoked turkey, family reunion potato salad & a freshly-baked buttermilk biscuit
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Ingredients
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Buttermilk Fried Chicken Ingredients
Method
Frying Instructions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare the Coating
In a shallow dish, add the flour and season with additional salt, paprika, and pepper to taste.
- 3
Heat the Oil
In a large, heavy skillet or deep fryer, heat the cooking oil to 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 seasoned flour, pressing lightly to adhere.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- 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 a drizzle of hot honey.