Buttermilk Fried Chicken

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Buttermilk Fried Chicken

Buttermilk Fried Chicken

I don’t make this very often but when I do this is my go to recipe for fried chicken. I discovered the magic of buttermilk a long time ago, it tenderizes the chicken and gives it a great flavor too. This chicken is wonderful hot or cold. It makes perfect chicken for a picnic or even tailgating. Everyone will wants seconds so be prepared.

Buttermilk Fried Chicken

When I buy chickens for frying I try to buy ones around 3 1/2 to 4 lbs. each. They are the most tender I have found especially for when you want to fry them. If I am frying just breasts and they are really large I cut them into a couple of pieces. If I am doing a whole chicken I always cut the breast into 3 pieces. I cut the pointed end across both breasts into 1 piece and then divide the remaining portion in 2 pieces. They cook about evenly this way and the thinner part of the chicken breast won’t dry out when prepared this way.

Buttermilk Fried Chicken
Author: 
Recipe type: Chicken, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 pieces chicken
 
Chicken marinated in a spicy buttermilk marinade flavored with spices and herbs. Lightly seasoned chicken is fried, good hot or cold.
Ingredients
  • 1 chicken
  • Marinade:
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon Tabasco Sauce
  • ½ teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon celery seed
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon poultry seasoning
  • Fry Coating:
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • oil for frying
Instructions
  1. Cut chicken up into pieces.
  2. In a large bowl combine all the marinade ingredients. Stir to combine. Add chicken pieces to the marinade. Cover and refrigerate at least 2 hours.
  3. Mix together flour, garlic powder, poultry seasoning, salt and pepper together in a bag.
  4. Drain chicken from marinade. Put chicken a piece at a time in the bag of flour. Shake..
  5. Add oil to a heavy pan about 1½ inches deep. Bring up to around 325 degrees.
  6. Add chicken, do not crowd in pan. Depending on your pan, you may have to do it in 2 frying's. Make sure to do pieces of the same size each time to avoid overcooking the smaller pieces. Turn down heat to medium. Cover pan with a lid. Cook for about 8 minutes on each side. Turn up heat and remove the lid and quickly crisp the chicken up.
  7. Remove to some paper towels to drain. Lightly salt again immediately.

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Buttermilk Fried Chicken

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