Buttermilk fried chicken

Buttermilk fried chicken


one (3 one/2 pound) chicken, reduce into eight pieces

two cups buttermilk

Vegetable oil, for frying

one cup self-increasing flour

1/two teaspoon sweet paprika

Freshly ground pepper

1/4 teaspoon garlic powder


  1. Toss the chicken, buttermilk and one teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
  2. Heat one inch of vegetable oil in a big deep skillet above medium-high heat right up until a deep-fry thermometer registers 360.
  3. Mix the flour, paprika, one/four teaspoon pepper and the garlic powder in a shallow bowl. Get rid of the dark meat from the buttermilk, shake off the extra and roll in the flour mixture. Shake off the extra flour, place in the hot oil and fry, turning occasionally, until finally golden brown and cooked via, about 15 minutes (alter the heat as necessary). Drain on paper towels.
  4. Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at area temperature.

Photograph by Mark Peterson

Courtesy Art Smith for Meals Network Magazine

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