Description
Tender, juicy, fried chicken with flavorful, crispy, crunchy skin, marinated in buttermilk for a soul food legacy.
Ingredients
Scale
- 3 cups buttermilk
- 6–8 pieces chicken (or one 3-pound chicken cut into pieces)
- 48 oz peanut oil or vegetable oil
- 2 cups all-purpose flour, divided
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon paprika
- 1 tablespoon poultry seasoning or all-purpose seasoning
- 1 ½ teaspoon salt
- ¾ teaspoon red pepper
- ¾ teaspoon black pepper
- 1 large egg
- ½ tablespoon buttermilk
Instructions
- Marinate: Place the chicken pieces in a large bowl and pour the buttermilk over them.
- Chill: Cover the bowl and marinate the chicken in the refrigerator for 4 to 24 hours.
- Prep: Remove the chicken from the bowl and discard the buttermilk.
- Season: Mix the poultry seasoning, salt, and pepper in a small bowl and rub the seasoning mixture all over each piece of chicken.
- Heat Oil: Pour the oil into the skillet until it’s approximately 1 inch deep or half full and heat over medium heat until it reaches 350 degrees F.
- Seasoned Flour: Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or bag and mix to combine.
- Plain Flour: Pour the second cup of flour into a second resealable bag or medium-sized mixing bowl.
- Egg Wash: In another medium-sized bowl, whisk together the buttermilk and egg.
- First Coat: Place the chicken in the seasoned flour and shake or toss to coat the chicken evenly.
- Dip: Shake off the excess flour and dip the chicken into the buttermilk mixture.
- Second Coat: Transfer the chicken to the last bag or bowl of flour and shake or toss until it’s very well coated.
- Fry: Place the coated chicken into the pre-heated oil, skin-side down, ensuring you do not overcrowd the oil.
- Cook: Cook the chicken pieces for 10 to 12 minutes, occasionally turning to prevent excessive browning.
- Drain: Remove from the hot oil and allow the chicken to drain in a closed container with a paper towel under the chicken.
Notes
To make homemade buttermilk, combine milk with apple cider vinegar and let it sit for 5 minutes. Use an instant-read thermometer to ensure chicken reaches an internal temperature of 180 degrees F.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Soul Food
Nutrition
- Serving Size: 1 serving
- Calories: 2249 kcal
- Sugar: 6 g
- Sodium: 1108 mg
- Fat: 232 g
- Saturated Fat: 41 g
- Unsaturated Fat: 179 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 41 mg