This buttermilk fried chicken is a down-home recipe I have used for years, and I thought I would share it. The buttermilk marinade is terrific and is such a comfort food. This is not a recipe that can be done quickly, but the wait is well worth it!
Ingredients
- buttermilk: 2 cups
- Dijon mustard: 1 Tbsp
- salt: 1 tsp
- ground black pepper: 1 tsp
- cayenne pepper: 1 tsp
- whole chicken: 1 piece (cut into pieces)
- all-purpose flour: 2 cups
- baking powder: 1 Tbsp
- garlic powder: 1 Tbsp
- onion powder: 1 Tbsp
- vegetable oil for frying: 5 cups
Metric Conversion
Stages of cooking
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Whisk together buttermilk, mustard, salt, pepper, and cayenne in a bowl. Allrecipes/Stacy Allen
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Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours. Allrecipes/Stacy Allen
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Combine flour, baking powder, garlic powder, and onion powder in another resealable plastic bag; shake to mix thoroughly. Allrecipes/Stacy Allen
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Working with one piece at a time, transfer marinated chicken to the dry ingredient bag, seal the bag, and shake well to coat. After all chicken pieces are coated, repeat the process by dipping them in buttermilk marinade and shaking in the dry coating again. Then heat oil in a large frying pan over medium-high heat. Place chicken on the pan. Allrecipes/Stacy Allen Allrecipes/Stacy Allen
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Fry chicken in batches in hot oil, turning chicken occasionally, until golden brown and juices run clear. An instant-read thermometer inserted into the meat should read at least 165 degrees F (74 degrees C). Allrecipes/Stacy Allen
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
