Buttermilk fried chicken
This earned me a vertebrae-crushing hug from my son.
Buttermilk fried chicken
This earned me a vertebrae-crushing hug from my son.
Cooking Instructions
- 1
Place all marinade ingredients in a plastic zip top bag and squish to combine.
- 2
Add chicken to buttermilk mixture and place on countertop for 1 hour, turning occasionally.
- 3
Place about 2" oil in large shallow pan and preheat over medium high to 350°. (Oil should be hot but not screaming hot.)
- 4
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.
- 5
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°.
- 6
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°.
- 7
Remove chicken and drain on another large paper bag. Serve immediately.
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