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    You are in: Home / Recipes / Buttermilk Fried Chicken Recipe
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    Buttermilk Fried Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 12 mins

    24 hrs

    24 hrs 12 mins

    Gay Gilmore's Note:

    Adapted from Alton Brown's Good Eats show. The crust on this chicken will really amaze you.

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    Units: US | Metric


    1. 1
      Place chicken pieces into a plastic container and cover with buttermilk.
    2. 2
      Cover and refrigerate for 12-24 hours .
    3. 3
      Drain chicken in a colander.
    4. 4
      Combine salt, paprika, garlic powder, and cayenne pepper.
    5. 5
      Liberally season chicken with this mixture.
    6. 6
      Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
    7. 7
      Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
    8. 8
      Once shortening liquefies raise heat to 325 degrees F.
    9. 9
      Do not allow oil to go over 325 degrees F.
    10. 10
      Place chicken skin side down into the pan.
    11. 11
      Put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
    12. 12
      The oil should come half way up the pan once the chicken is added.
    13. 13
      Cook chicken until golden brown on each side, approximately 10-12 minutes per side.
    14. 14
      The internal temperature should be right around 180 degrees.
    15. 15
      (Be careful to monitor shortening temperature every few minutes).
    16. 16
      Drain chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
    17. 17
      If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?.
    18. 18
      s a gas oven, which is very moist and will ruin your beautiful chicken crust!

    Ratings & Reviews:

    • on November 06, 2001


      Cut down on the salt and it's not to bad...Good flavor.

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    • on March 01, 2004


      Gay--what a fabulous way to fry chicken! My husband really does any frying that we may do, and he LOVED this method. We soaked boneless chicken in buttermilk for 24 hours, then drained, and cut into strips, about chicken tender-size. I didn't have any paprika left, so we instead of using the spices suggested, we improvised by shaking the strips in a ziploc bag with some emerils essence that I had mixed up earlier. Doing this first, THEN dredging in flour is so perfect. I was saying, "Why didn't we ever think of doing it this way?" Anyway, since it was boneless, they cooked up very quickly, and were flavorful, tender, and very juicy. This is the only way he'll fry chicken anymore. Thanks for a perfect recipe, Gay!

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    • on September 06, 2014


      I wrote a review and it has not appeared..... anyway, this is good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Buttermilk Fried Chicken

    Serving Size: 1 (398 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 897.8
    Calories from Fat 438
    Total Fat 48.7 g
    Saturated Fat 14.3 g
    Cholesterol 236.5 mg
    Sodium 5042.4 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 3.0 g
    Sugars 8.5 g
    Protein 67.8 g

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