Crispy Buttermilk Fried Chicken
No purely southern meal is complete without a little bit of classic crispy fried chicken. That's why you need to learn how to make Crispy Buttermilk Fried Chicken for the whole family. This dish is easy to make and utterly delicious, so no one will be able to resist it once you take it out of the oven. The longer you soak the chicken in the buttermilk mixture, the juicier and richer it becomes, absorbing all of the buttermilk's tangy flavor. No one in your family will want to go out to a restaurant for fried chicken ever again after you make this awesome recipe!
If you're frying a lot of chicken, you can transfer the cooked chicken to a baking sheet fitted with a wire rack and place it in an oven heated to 175 to keep warm. Be sure to return cooking oil to 360 degrees before frying any remaining chicken pieces.
- 3 cups all-purpose flour
- 3 teaspoons salt
- 2 teaspoons black pepper
- 1 1/2 teaspoon sugar
- 1 1/2 teaspoon paprika
- 1 1/2 cup buttermilk
- 2 eggs
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 fryer chicken, cut up (I used just drumsticks)
- 4 cups vegetable oil
In a large bowl, whisk together buttermilk, eggs, baking powder, and baking soda until smooth.
Place the chicken in the bowl making sure each piece is fully coated; cover and place in the fridge. Allow chicken to soak in the buttermilk for anywhere from 1 to 4 hours.
In a large zip-lock bag, mix together flour, salt, pepper, sugar, and paprika.
Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360 degrees F over medium-high heat.
Remove chicken from the buttermilk shaking off any excess, and drop each piece into flour bag. Shake bag to fully coat the chicken (you may need to do this in batches).
Place the coated chicken in the oil. Fry chicken for 7 to 8 minutes or until golden brown (check after about 4 minutes to be sure chicken is browning evenly).
Flip each piece over and fry an additional 7 to 8 minutes or until golden and fully cooked.
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