Crispy Buttermilk Fried Chicken
This buttermilk fried chicken is marinated in buttermilk overnight, then coated in seasoned flour and pan-fried until it's golden brown.
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 1whole chicken (about 4 pounds, cut up into 8 pieces)
- For the Marinade:
- 2cups buttermilk
- 1teaspoon black pepper
- 1teaspoon paprika
- ½teaspoon cayenne
- 2cloves garlic (peeled and smashed)
- For the Seasoned Flour:
- 2cups flour
- 1teaspoon Kosher salt
- 1teaspoon paprika
- ½teaspoon cayenne
- 1teaspoon black pepper
- 1teaspoon garlic powder
- 1teaspoon onion powder
- ½inch vegetable oil (or shortening for frying)
Instructions
Step 1
Cut the chicken breasts in half crosswise with a sharp knife. The breasts are much larger than the other pieces, so cutting them in half lets all the pieces cook more evenly.Step 2
Combine the marinade ingredients in a large dish and stir to blend. Add the chicken and coat it with the marinade. Cover with plastic and refrigerate overnight.Step 3
Remove the chicken from the marinade and let it air dry at room temperature for half an hour on a rack with a sheet pan underneath.Step 4
Combine the seasoned flour ingredients in a shallow pan and stir to blend.Step 5
Add the shortening or oil to the pan, no higher than half an inch deep. If you add too much oil, it could boil over when you add the chicken. (This isn't an issue if you're using a deep pot like a Dutch oven rather than a skillet, but there's still no need to use any more oil than you have to.)Step 6
Heat the oil for 5 or 6 minutes, until it's at 350 F. It's best to use a thermometer to measure the temperature and be sure to use one that's accurate. If the oil isn't hot enough, the chicken will be too greasy.Step 7
Dredge 5 pieces of the chicken in the seasoned flour and carefully add them to the oil. Cook for 10 minutes, then carefully flip them and cook for 10 more minutes or until the juices run clear and the breading is golden brown. Drain on paper, bring the oil back to 350 F and repeat with the remaining chicken pieces.