Buttermilk Fried Chicken Recipe

Name: Buttermilk Fried Chicken Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 8 serving
Ingredients: 1 whole chicken cut into 8 pieces; 2 cups buttermilk; 2 tablespoons kosher salt; 2 teaspoons Tabasco sauce; 2 cups self-rising flour; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons paprika; 3 cups peanut oil

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
3 hrs 10 mins
Servings
8
Calories
1078 kcal
Course
Main Course
Cuisine
American

Buttermilk Fried Chicken Recipe

Iris Warren

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Chicken pieces are marinated in a buttermilk brine before being double dredged and deep fried to crispy perfection.

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Ingredients

Servings

For the Brine

1 whole chicken cut into 8 pieces, 2 legs, 2 thighs, 4 breast quarters, and 2 wings
2 cups buttermilk
2 tablespoons kosher salt
2 teaspoons Tabasco sauce

For the Chicken

2 cups self-rising flour
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons paprika
3 cups peanut oil

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Instructions

Place the chicken in a Ziploc bag, then add the buttermilk, kosher salt, and Tabasco sauce. Seal and shake well to evenly combine the ingredients and coat the chicken. Refrigerate for at least 2 hours up to 24 hours.
Fill a 12-inch cast iron skillet with a tight-fitting lid with about 1½ inches oil and heat to 325°F. The oil should not come more than one-third of the way up the sides of the pot. Set a wire rack over a rimmed baking sheet. In a large bowl, whisk the flour, kosher salt, pepper, garlic powder, onion powder, and paprika and set aside.
Remove the chicken from the brine, shaking off most of the excess, and dredge in the seasoned flour then dredge in the flour a second time to form a double crust.
Place the chicken, bone side down, in the hot oil. The oil should be deep enough so it comes almost to the top of the chicken pieces and will drop to 265°F to 275°F. Cover the skillet and cook until the bottoms are golden brown and the top is beginning to cook, about 10 minutes. Remove the lid, flip the chicken, cover, and cook another 5 minutes. Remove the lid and fry uncovered until the skin is deeply browned and crisp, another 3 to 4 minutes. It will take a total of 17 to 20 minutes to cook, depending on the size of the chicken pieces.
Sprinkle with kosher salt while hot if desired. Transfer the fried pieces to the rack and rest for 5-10 minutes before serving.

Notes

You can replace the self-rising flour with 2 cups all-purpose flour + 1 teaspoon baking powder.

Nutrition Information

Show Details

Calories 1078kcal (54%) Carbohydrates 27g (9%) Protein 24g (48%) Fat 98g (151%) Saturated Fat 19g (95%) Polyunsaturated Fat 29g Monounsaturated Fat 44g Trans Fat 0.1g Cholesterol 78mg (26%) Sodium 2483mg (103%) Potassium 326mg (9%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 484IU (10%) Vitamin C 2mg (2%) Calcium 92mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 1078 kcal

% Daily Value*

Calories	1078kcal	54%
Carbohydrates	27g	9%
Protein	24g	48%
Fat	98g	151%
Saturated Fat	19g	95%
Polyunsaturated Fat	29g	171%
Monounsaturated Fat	44g	220%
Trans Fat	0.1g	5%
Cholesterol	78mg	26%
Sodium	2483mg	103%
Potassium	326mg	7%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	484IU	10%
Vitamin C	2mg	2%
Calcium	92mg	9%
Iron	1mg	6%