“I recently whipped up a delectable batch of Buttermilk Fried Chicken that’s crispy on the outside and juicy on the inside, perfect for tonight’s dinner! This Southern classic is a delightful treat for any occasion. Marinated in a seasoned buttermilk mixture and coated in seasoned flour, each bite is bursting with flavor and texture. Follow this simple recipe to create your own mouthwatering Buttermilk Fried Chicken that will have everyone asking for seconds!”
Ingredients:
- 2 lbs of chicken pieces (drumsticks, thighs, breast, wings)
- 2 cups of buttermilk
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 cups of all-purpose flour
- Vegetable oil for frying
Instructions:
- In a large bowl, mix buttermilk, paprika, garlic powder, onion powder, salt, and black pepper.
- Add chicken pieces to the buttermilk mixture, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 4 hours or overnight.
- In a separate bowl, mix flour with a pinch of salt and pepper.
- Dredge each marinated chicken piece in the flour mixture, shaking off any excess flour.
- Heat vegetable oil in a large skillet or deep fryer to 350°F.
- Fry the chicken in batches, making sure not to overcrowd the pan. Cook for about 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
