Southern Buttermilk Fried Chicken
Traditional southern fried chicken recipes are simply chicken dusted in flour and fried crisp, but this variation uses buttermilk for a tangy twist.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3 ½pounds chicken (cut into 8 pieces)
- 2 ½quarts peanut oil (or vegetable shortening, for frying)
- For the Marinade
- 1teaspoon salt
- 1teaspoon black pepper
- 1teaspoon paprika
- ½teaspoon cayenne
- ½teaspoon white pepper
- 1teaspoon ground dried herbs (or poultry seasoning )
- 2cups buttermilk
- For the Seasoned Flour
- 2cups flour
- 1teaspoon salt
- 1teaspoon paprika
- ¼teaspoon cayenne
- ½teaspoon white pepper
- ½teaspoon garlic powder
- ½teaspoon onion powder
Instructions
Step 1
Gather the ingredients.Step 2
Add the marinade ingredients to a bowl and whisk together.Step 3
Add the chicken parts and toss to coat well.Step 4
Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 hours. You can go overnight if desired.Step 5
Mix together the seasoned flour ingredients in a large baking dish.Step 6
Drain the chicken pieces and toss into the flour.Step 7
Using your hands or tongs, toss to coat the chicken completely with the flour mixture. Shake off and reserve on a plate.Step 8
Heat the peanut oil, or vegetable shortening, in a heavy Dutch oven to 350 F.Step 9
Carefully add the chicken and fry for 20 to 25 minutes or until golden brown and you have reached an internal temperature of 180 F.Step 10
Allow to drain on a wire rack for 5 to 10 minutes before serving.Step 11
Serve and enjoy!