Buttermilk Fried Chicken

Buttermilk Fried Chicken is a classic Southern dish known for its crispy and flavorful coating. The chicken is marinated in tangy buttermilk and then coated in a seasoned flour mixture before being fried to perfection. Here's a general guide on how to make Buttermilk Fried Chicken:

Ingredients:

• 4-6 chicken pieces (such as drumsticks, thighs, or breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil for frying

Instructions:

1. Marinate the chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure the chicken is fully submerged in the buttermilk. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results. The buttermilk helps to tenderize the chicken and infuse it with flavor.
2. Prepare the coating: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the seasonings.
3. Coat the chicken: Remove the chicken pieces from the buttermilk, allowing any excess buttermilk to drip off. Dip each piece into the flour mixture, coating it thoroughly on all sides. Shake off any excess flour and place the coated chicken on a wire rack or a baking sheet. Let the coated chicken rest for about 15-20 minutes. This allows the coating to set and adhere better to the chicken.
4. Heat the oil: In a large skillet or Dutch oven, heat enough vegetable oil to fully submerge the chicken pieces. The oil should be heated to around 350°F (175°C) for deep-frying. Use a deep-fry thermometer or test the oil by dropping a small piece of bread into it. If it sizzles and turns golden brown within a few seconds, the oil is ready.
5. Fry the chicken: Carefully place the coated chicken pieces into the hot oil, being cautious of any splattering. Fry the chicken in batches to avoid overcrowding the pan. Cook the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165°F (74°C) for chicken pieces.
6. Drain and serve: Once the chicken is cooked, transfer it to a wire rack or a paper towel-lined plate to drain any excess oil. Let the chicken rest for a few minutes before serving. This helps the chicken to remain juicy and allows the coating to crisp up further. Serve the Buttermilk Fried Chicken hot as a main course with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.

Buttermilk Fried Chicken is a classic comfort food that is enjoyed by many. The buttermilk marinade and seasoned flour coating create a crispy exterior and juicy interior, resulting in a flavorful and satisfying dish.