Buttermilk Fried Chicken Recipe
Amish free-range chicken deep fried in Tellicherry black pepper-spiced buttermilk.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Chicken
In a large bowl, combine the buttermilk, Tellicherry black pepper, and salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare the Breading
In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, and cayenne pepper.
- 3
Heat the Oil
In a 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 buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, making sure to coat evenly.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, working in batches if necessary. Fry for 10-12 minutes or until golden brown and cooked through, turning occasionally.
- 6
Drain and Serve
Once cooked, transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil. Serve hot.