Servings: 6
Calories: 2249kcal
Equipment
- Instant Pot electric pressure cooker Optional
Ingredients
Ingredients for the buttermilk chicken brine
- 3 cups buttermilk (Buttermilk = 3 cups of milk & 3 tablespoons of apple cider vinegar)
- 1 teaspoon salt
Ingredients for Black folks soul food 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 ½ teaspoon salt
- ¾ teaspoon red pepper
- ¾ teaspoon black pepper
- 1 egg
- ½ cup buttermilk (½ cup of buttermilk = ½ cup of milk & ½ tablespoon of apple cider vinegar)
Instructions
Instructions for buttermilk marinade chicken brine
- To make homemade buttermilk, use 3 cups of milk and 3 tablespoons of apple cider vinegar. In a medium-sized bowl, stir the two ingredients together and let them sit for 5 minutes.
- Open the Instant Pot lid and add the buttermilk and 1 teaspoon of salt to the stainless steel inner pot.
- Add the chicken pieces, skin-side up, to the pot with the buttermilk. (No Instant Pot? No problem! – allow the chicken to marinate in the buttermilk for 4 hours to overnight.)
- Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 10 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 10 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Remove the chicken from the Instant Pot (you can discard the buttermilk) and set the chicken pieces aside on a rimmed baking sheet to cool off to the touch.
Instructions for soul food buttermilk Southern fried chicken
- Pour the peanut oil (preferred) or vegetable oil into a deep fryer, 6-quart skillet, or Dutch oven until the oil is 1-inch deep.
- 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.
- Whisk together ½ a cup of buttermilk and egg in another medium-sized bowl, and set that mixture aside too.
- Sprinkle the chicken pieces with salt and pepper.
- 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.
- Serve soul food Southern buttermilk fried chicken right away, and enjoy!
Video
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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