Buttermilk Fried Chicken
This Buttermilk Fried Chicken recipe is packaged with all of the hints you want to create EXTRA crispy fried chicken. As soon as you give this a go, you will not need it any other way!
Servings 12
Calories 365kcal
Ingredients
- 3-4 cups vegetable-oil
- 3.3 lbs chicken divided
Wet Mix
- 1 tsp cayenne-pepper, paprika, salt, garlic-powder, white-pepper, onion-powder
- 2 cups buttermilk
Dry Mix
- 2½ cups plain flour
- 1 tsp cayenne-pepper, onion-powder, garlic-powder
- 1½ tsp salt plus extra to sprinkle at the end
- ½ tsp black-pepper
- 2 tsp baking-powder, oregano
- 1 tbsp paprika
Instructions
- In a bowl, combine the wet mixture with your chicken, making sure it is completely coated from the marinade. Cover and allow to marinate in the refrigerator for a minimum of 4hours, but the more the better (around 24hours). Eliminate at least 30 mins before you would like to use it in order to bring to room temp.
- Meanwhile, combine all your dry mixture. I find this easiest in a little tray, however you might also utilize a bowl. Dip a part of your chicken to the mixture and completely coat. Really be certain that you make the mixture in each area of the chicken.
- Heat enough oil to comfy cover the thickness of your biggest part of chicken. Dip a part of mix in, if it gradually sizzles to the surface you are all set. You want the oil to be approx 175c/350f (it will fall if the hens in, that is fine ). A moderate heat should get this.
- In batches of 3 (4 maximum ) lightly place your chicken in the oil. Deep fry for 6-8 mins on each side until deep gold and white throughout the middle. If you are not confident deep skillet just check with a single piece . Place each slice on a cable rack when completed and sprinkle with salt to draw out the final piece of moisture. The chicken needs to be hot with all the juices running clean.