Buttermilk Fried Chicken



Buttermilk Fried Chicken

For the marinade:

1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cayenne
1/2 tsp white pepper
1 tsp ground herbs, or poultry seasoning
2 cups of buttermilk

3 1/2 pound of chicken, cut into 8 pieces (I like to use pre-cut thighs)

For the seasoned flour:

2 cups of flour
1 tsp of salt
1 tsp paprika
1/4 tsp cayenne
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder

oil for frying–I put in enough to coat the bottom with at least a half inch. You guessed! This is not Weight Watcher’s endorsed.

Add the marinade ingredients to a bowl and whisk together. Add the chicken parts, and toss well. Cover with plastic wrap (make sure all the chicken is submerged). I do this the night before, but 6 hours will do.

When it’s time to fry, mix seasoned flour. Drain the chicken pieces and toss into the flour. Using your hands (or tongs), toss to coat chicken completely. Shake off and reserve on a plate.

Heat the vegetable oil in an electric skillet. I use an electric skillet on the highest heat–but, I have an old skillet 😉 Nonetheless, if you want that crispiness, you have to keep it consistently high in the beginning.

Turn chicken frequently to avoid burning. I cook chicken for an hour, but you use your judgement. Outside should be golden brown, and the inside should be 180 degrees.

*Note: this recipe is fantastic in a cast iron skillet. Fill the skillet halfway up with oil–will need to turn the chicken frequently until done.