Easy Buttermilk Fried Chicken Recipe

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When I’m hungry, there are few things more satisfying to me than a perfectly crisp, deep fried chicken.  It’s an inexpensive dish, easy to prepare and the variations are countless.  Though our family favorite is buttermilk fried chicken, mashed potatoes, gravy and corn on the cob, good fried chicken goes with anything.  My mom is Japanese and prefers it with rice.  My daughter loves it with spaghetti and for many years I couldn’t eat it without pancakes. My family has grown to love this easy buttermilk fried chicken recipe that is a combination of several different people’s tastes.  It requires one day of preparation because you need to soak the chicken in the buttermilk but it is easy to make since you flash fry it and then finish it in the oven.  Feel free to experiment with the spices in the flour mixture to suit your own tastes.  For example, I add 2 tsp of turmeric and oregano.

You need:

1 cut up whole chicken or 4 lbs of your favorite parts

1 quart of buttermilk (you won’t use the whole thing)

1-2 tbsp buttermilk

Cooking oil

Baking sheet with a rack

Basic flour mixture:

2 cups flour

1.5 tbsp salt

1.5 tbsp paprika

1 tbsp garlic powder

3 tsp black pepper

Preheat your oven to 350degrees.

Rinse the chicken, pat it dry with paper towels and place it in a bowl.  Cover it with buttermilk (roughly 3/4’s of a quart) and put it in the fridge for about 12 hours.  Take it out at least 15 minutes before you are ready to cook so the buttermilk drains off easier.  Make your flour mixture in a large bowl.  Add 1-2 tbsp buttermilk and stir it with a fork.  You want to create lumps in the flour.  This is what makes the skin crunchy and good.  You don’t have to use a lot of oil with this method.  Pour some in a pot or pan to fill it about half an inch high and heat it on medium high.  Take a piece of chicken, let the excess buttermilk drip off, roll it around in your flour mixture and put it in the oil.  Fry each side for a few minutes or until it turns brown and transfer it to the rack.  Bake for 20 minutes, flip the pieces and bake for another 15-20minutes.  Flipping it helps make both sides of the chicken dry and crispy rather than oily.

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