Your Recipe, Today – Buttermilk Fried Chicken

August 20, 2020/Anthony Salemme

Buttermilk Fried Chicken

I am such a fan of Southern food. I discovered real low country cooking when my parents retired in South Carolina. This original MealPVD recipe is somewhat easy but you need to be patient and let the chicken marinate in the buttermilk overnight.

1 3 – 4 pound chicken cut into 8 pieces or you can just use thigh and legs

2 cups buttermilk

¼ cup Frank’s Red Hot

1 Tablespoon onion powder

1 Tablespoon garlic powder

2 teaspoons black pepper

2 teaspoons salt

2 teaspoons smoked paprika

1 teaspoon mustard powder

1 teaspoon thyme

½ teaspoon celery seeds

½ teaspoon cinnamon

Coating

3 cups flour

¼ cup cornstarch

1 tablespoon black pepper

2 teaspoons salt

2 teaspoons paprika

For the fry up

3 cups vegetable oil

Combine the spices with the buttermilk and coat the chicken. Place chicken with the buttermilk into a zip lock bag and refrigerate overnight.

In a paper bag add the coating ingredients shake until combined. Next add 2 pieces of chicken to the bag and shake until each piece is well coated. Do the same with remaining pieces. Chill on a wire rack for 30 minutes.

While the chicken is chilling, in a Dutch oven or large cast iron skillet, heat the oil slowly to 325f. Add larger chicken pieces to the oil, in batches and fry for about 15 minutes for larger pieces and about 12 minutes for legs and wings. The internal temperature should be 180f when done. As the pieces come out of the oil drain on a wire rack.

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