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
Equipment
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 a 4-6 pound whole chicken in pieces (skin them too if preferred). A large chicken may need to be cut into more pieces (we halved our chicken breasts so they would cook quicker). Set chicken pieces aside.
- Put 2 cups flour, 1 teaspoon paprika, garlic salt, and pepper to taste in a bag and shake around.
- Dip chicken pieces in 1 cup 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 a 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 the internal temperature 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.
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