Description
Making buttermilk fried chicken from scratch is easy! Brining the chicken with buttermilk ensures it stays juicy and tender, and letting the chicken rest in the seasoned flour creates a crispy coating that actually sticks to the meat.
Ingredients
- 1 broiler/fryer chicken (3 pounds), cut up
- 3/4 to 1 cup buttermilk
- 1-1/2 to 2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon paprika
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground thyme
- 1/4 cayenne pepper, optional
- 1/8 teaspoon baking powder
- oil for frying
Directions
- Pat chicken pieces with paper towels; place in large shallow dish. Pour buttermilk over chicken; cover and refrigerate at least 1 hour or overnight.
- Combine coating ingredients in a shallow dish. Add chicken pieces, 1 at a time, and turn to coat. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (this will help coating cling during frying).
- In a Dutch oven or deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken in batches, uncovered, turning occasionally, until coating is dark golden brown and meat is no longer pink, 7-8 minutes per side. Drain on paper towels; if desired, sprinkle with additional salt and pepper.
