Buttermilk Fried Chicken Recipe
Extra crispy buttermilk fried chicken is flavorful and delicious, perfect for picnics or any time you want something finger-licking good!
Servings: 8
Ingredients
- 4-6 pound whole chicken, cut into pieces
- 1 cup buttermilk
- 2 cups all-purpose flour, for coating chicken
- 1 teaspoon paprika
- garlic salt (with parsley flakes)
- black pepper
- vegetable oil
Instructions
- Cut up chicken in pieces (You can skin them too if you prefer). If chicken is large, you may need to cut it into more pieces (we halved our chicken breasts so they would cook quicker). Set chicken pieces aside.
- Put flour, paprika, garlic salt, and pepper in bag and shake around.
- Dip chicken pieces in buttermilk then place in flour mixture and shake around making sure to coat each piece. Place coated chicken on a foil-lined cookie sheet. Cover with wax paper and let sit until flour is paste-like consistency.
- Add oil to a large skillet and turn to MEDIUM-HIGH heat. Add chicken to the hot oil and brown on both sides. Reduce heat and let cook until internal temp is 165°F. (Cook in batches - the wings and legs for about 15 minutes; thighs and breast halves were about 20 minutes.) Turn the heat back up to MEDIUM-HIGH for an additional few minutes at the end.
- Drain chicken on a paper towel-lined plate. Keep chicken warm in oven until it's all done.
Video
Notes
STORE. Leftover fried chicken can be stored in an airtight container in the fridge for 3-4 days.
FREEZE leftover chicken for up to 3 months.
To reheat. thaw if applicable and reheat in the oven set to 400°F for about 15 minutes or until hot.
Nutrition
Calories: 461kcal | Carbohydrates: 25g | Protein: 24g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 108mg | Potassium: 285mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg