Buttermilk fried chicken. Chicken is so moist and crispy. Learn this recipe and perfect your frying technique, and then expand your fried chicken repertoire. We aim to create a space that elevates the perception of.
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Ingredients of Buttermilk fried chicken
- Prepare 1 of fryer chicken, cut up.
- You need 1 of oil, for frying.
- You need of buttermilk marinade.
- It’s 1/2 gallon of buttermilk.
- You need 2 tbsp of minced garlic.
- It’s 2 tsp of hot sauce.
- You need 1 tsp of salt.
- You need 1 tsp of pepper.
- Prepare of flour dredge.
- Prepare 2 cup of flour.
- It’s 1 tsp of salt.
- You need 1 tsp of pepper.
- You need 1 tsp of paprika.
- Prepare 1/2 tsp of garlic powder.
- It’s 1/2 tsp of onion powder.
Oven fried chicken gets the same crispy texture from "frying" in the oven! Once you give this a go, you won't have it any other way! Get started by browsing our full list of ingredients here.
Buttermilk fried chicken instructions
- Place all marinade ingredients in a plastic zip top bag and squish to combine..
- Add chicken to buttermilk mixture and place on countertop for 1 hour, turning occasionally..
- Place about 2" oil in large shallow pan and preheat over medium high to 350°. (Oil should be hot but not screaming hot.).
- Place all flour dredge ingredients in large paper bag. Add chicken pieces, fold top of bag over to close, and shake well. -or- mix dredge ingredients on a plate and turn chicken on plate to coat..
- When oil is hot, place thighs in oil, skin side down. Wait 1 minute then add the breasts, skin side down. Wait 2 minutes then add the legs. Wait 2 minutes then add the wings, if there is room in the pan. Don't overcrowd the pan. Try to maintain oil temp of 350°..
- Cook chicken until golden brown on the first side, then turn, about 9 minutes after adding the wings. Cook on the other side until golden, about 10 minutes. Check chicken for doneness… meat thermometer inserted into thickest part of meat should read 165°..
- Remove chicken and drain on another large paper bag. Serve immediately..