'Crispy Buttermilk Fried Chicken'
Source:; Adapted from Family Circle
3 cups all-purpose flour
3 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons sugar
1 1/2 teaspoons paprika
1 1/2 cups buttermilk
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 fryer chicken, cut up (I used just drumsticks)
4 cups vegetable oil
1. In a large bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
2. 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 1-4 hours.
3. In a large zip-lock bag, mix together flour, salt, pepper, sugar and paprika.
4. Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360 degrees over medium-high heat.
5. 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 batched).
6. 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).
7. Flip each piece over and fry an additional 7 to 8 minutes or until golden and fully cooked.
***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.***
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