Name: Buttermilk Southern Fried Chicken
Yield: 4 serving(s)
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); to taste vegetable oil (for frying)

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Buttermilk Southern Fried Chicken created by Chef shapeweaver

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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)
to taste 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.

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review by mdfill

10/31/2015

Great recipe. Good proportions. The amount of salt was just right. I added a couple smashed garlic cloves and a little sriracha to the buttermilk and soaked the chicken all day. Also added a little sugar to the flour. Very flavorful chicken.

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review by Bandurasbox

9/8/2014

I was surprised that this chicken turned out crispy and NOT greasy with the cooking directions. However, the crispiness was great and it was not greasy at all. We pretty much followed the recipe. The only reason I give this one four out of five stars is the breading needed more seasoning...a BIG thing for fried chicken. Next time, I will add in more salt and hubby says cayenne as well.

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review by KimmieCat1

9/24/2012

Great recipe. I doubled the amount of onion and garlic powder due to personal tastes and it was delicious. This was my first time making fried chicken and I will be making this again. Thanks KC_Cooker for a great recipe.

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review by jawserwog

1/25/2012

This was a total failure for me when I covered my chicken it got completely soggy and all the breading fell off. I had company and I was so embarassed to serve this. The flavour was ok a little bland. I will not use this recipe again.

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review by strawberry

9/26/2011

This is the first fried chicken recipe that worked for me. In the past, I have always ended up burning the chicken before it's done. Thank you! I was generous with all the dry mixture ingredients and the crust tasted amazing.

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