Buttermilk Southern Fried Chicken
Ready In: 0 mins
Serves: 4
Ingredients
- 2 -3 lbs frying chickens, cut up
- 2 cups buttermilk
- 1 cup all-purpose flour
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper, Freshly ground (or to taste)
- 1 teaspoon paprika
- 1⁄4 teaspoon garlic powder (optional)
- 1⁄4 teaspoon onion powder (optional)
- vegetable oil (for frying)
Directions
- Wash chicken pieces thoroughly and pat dry.
- Place chicken in a long, shallow glass baking dish.
- Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
- Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
- Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
- Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
- When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
- Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
- Serve at once. Serves 4.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off