SOUTHERN FRIED BUTTERMILK CHICKEN

Cook Time: 15 mins | Prep Time: 8 hrs

I love this recipe of fried chicken so much! I love how the buttermilk made the chicken juicier and crispier. Make sure not to skip the buttermilk part because it is very important if you want to eat the best quality of fried chicken. Enjoy!

Ingredients:

2 1/2 to 3 pounds chicken parts or pieces

BUTTERMILK BRINE:

2 to 3 cups buttermilk

1 teaspoon salt

1 teaspoon pepper

1 teaspoon seasoning salt

FLOUR BATTER INGREDIENTS:

3 cups self-rising flour

2 tablespoons seasoning salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 teaspoon Hungarian paprika

1 teaspoon salt

1/2 teaspoon garlic powder

COOKING OIL:

Peanut oil

Directions:

Step 1: Wash and rinse the chicken and slice any excess fat.

Step 2: In a mixing bowl, add in the buttermilk, 1 teaspoon pepper, 1 teaspoon salt, and 1 teaspoon seasoning salt. Stir until well mixed.

Step 3: Add the chicken into the buttermilk and soak them. Place it inside the fridge to marinate for about 8 hours.

Step 4: In a large freezer bag, add in the flour, cayenne pepper, garlic powder, Hungarian paprika, seasoning salt, salt, and pepper. Mix until well combined.

Step 5: Remove the chicken from the fridge and the buttermilk.

Step 6: Coat each piece with the flour mixture. Place them on a wire rack to dry for 30 to 40 minutes. This will make the chicken crispier.

Step 7: Drop in the chicken into the hot oil and fry at 375 degrees F or until golden brown on each side.

Step 8: Place the fried chicken on a plate lined with paper towels to drain any excess oil.

Step 9: Serve hot and enjoy!

Note:

I always use Peanut Oil because it doesn’t burn like other oils.

Make sure not to overcrowd the chicken in the pan.