Buttermilk fried chicken. This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is truly unbelievable. I will make this receipe over and over.

Chicken breasts cook faster than other parts, so fry them separately in the last batch. Southern-Style Buttermilk Fried Chicken Southern-Style Buttermilk Fried Chicken. Cover and marinate for at least an hour and up to a day. You can cook Buttermilk fried chicken using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Buttermilk fried chicken

Prepare 1 of fryer chicken, cut up.
You need 1 of oil, for frying.
You need of buttermilk marinade.
You need 1/2 gallon of buttermilk.
You need 2 tbsp of minced garlic.
It's 2 tsp of hot sauce.
Prepare 1 tsp of salt.
Prepare 1 tsp of pepper.
It's of flour dredge.
You need 2 cup of flour.
It's 1 tsp of salt.
You need 1 tsp of pepper.
Prepare 1 tsp of paprika.
Prepare 1/2 tsp of garlic powder.
You need 1/2 tsp of onion powder.

How to Make Buttermilk Fried Chicken. Prepare the chicken: If you prefer, you can wash your chicken pieces. Pat the pieces with paper towel to make sure they're dry. Prepare the buttermilk and flour: In a large bowl mix the buttermilk, eggs, paprika, hot sauce, salt, and pepper.

Buttermilk fried chicken instructions

Place all marinade ingredients in a plastic zip top bag and squish to combine..
Add chicken to buttermilk mixture and place on countertop for 1 hour, turning occasionally..
Place about 2" oil in large shallow pan and preheat over medium high to 350°. (Oil should be hot but not screaming hot.).
Place all flour dredge ingredients in large paper bag. Add chicken pieces, fold top of bag over to close, and shake well. -or- mix dredge ingredients on a plate and turn chicken on plate to coat..
When oil is hot, place thighs in oil, skin side down. Wait 1 minute then add the breasts, skin side down. Wait 2 minutes then add the legs. Wait 2 minutes then add the wings, if there is room in the pan. Don't overcrowd the pan. Try to maintain oil temp of 350°..
Cook chicken until golden brown on the first side, then turn, about 9 minutes after adding the wings. Cook on the other side until golden, about 10 minutes. Check chicken for doneness... meat thermometer inserted into thickest part of meat should read 165°..
Remove chicken and drain on another large paper bag. Serve immediately..

Once everything is smooth, whisk in the baking powder and baking soda. Fry chicken a few pieces at a time so oil doesn't cool down. Turn chicken to brown evenly and remove when golden and cooked through. Drain on wire rack to keep chicken. We aim to create a space that elevates the perception of. fried chicken while maintaining the time-honored, comfortable feel.