Servings: 6
Calories: 2249kcal
Equipment
- Large bowl for the buttermilk marinade
- Large cast iron skillet 8-10"
Ingredients
Ingredients for the buttermilk marinade
- 3 cups buttermilk To make homemade buttermilk, use 3 cups of milk combined with 3 tablespoons of apple cider vinegar. Let it sit for 5 minutes.
Ingredients for the buttermilk fried chicken
- 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 To make homemade buttermilk, use ½ cup of milk combined with ½ tablespoon of apple cider vinegar. Let it sit for 5 minutes.
Instructions
Instructions for the buttermilk marinade
- Place the chicken pieces in a large bowl and pour the buttermilk over them. (You want the buttermilk to mostly cover the chicken. If it doesn't, simply add more.)
- Cover the bowl and marinate the chicken in the refrigerator for 4 to 24 hours. The longer the chicken marinates, the more tender it will become.
- When you're ready to fry the chicken, remove it from the bowl and discard the buttermilk.
Instructions for the buttermilk fried chicken
- Mix the poultry seasoning, salt, and pepper in a small bowl.
- Rub the seasoning mixture all over each piece of chicken.
- Pour the oil into the skillet until it's approximately 1 inch deep or half full.
- Heat the oil over medium heat or until it reaches 350 degrees F.
- While you’re waiting for the oil to heat up. Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl (or 1-gallon resealable food storage bag).
- Shake (or mix) the sealed bag to combine the ingredients for a homemade poultry seasoning, and set the flour mixture aside.
- Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.
- In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside, too.
- The chicken will go through a 3-step process from here.
- First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.
- Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
- Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it’s very well coated.
- Place the coated chicken into the pre-heated oil, skin-side down, and be careful not to overcrowd the chicken in the oil. You can fry a second batch if need be to avoid overcrowding by frying all the chicken at once. Just make sure the hot oil remains at 350 degrees F.
- Cook the chicken pieces for 10 to 12 minutes, occasionally turning to prevent excessive browning.
- As the chicken batter turns golden brown, remove it from the hot oil.
- Allow the chicken to drain in a closed container (to keep the fried chicken warm) with a paper towel under the chicken, then serve and enjoy!
Video
Notes
Nutrition
Calories: 2249kcal | Carbohydrates: 39g | Protein: 9g | Fat: 232g | Saturated Fat: 41g | Polyunsaturated Fat: 73g | Monounsaturated Fat: 106g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1108mg | Potassium: 240mg | Fiber: 1g | Sugar: 6g | Vitamin A: 298IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 2mg
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