This recipe is for crispy fried chicken that's soaked in buttermilk and coated in seasoned flour. The chicken is then fried to golden perfection and served with mashed potatoes, roasted Brussels sprouts, or any other favorite side dish.
Ingredients:
- 1 whole chicken, disassembled
- 1 quart of whole cultured buttermilk
- 5 cups of all-purpose flour
- 1 tablespoon of salt
- 1 tablespoon of onion powder
- 1 tablespoon of paprika
- 2 tablespoons of garlic powder, divided
- 1 tablespoon of chicken bouillon powder
- Oil, for frying
Instructions:
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Disassemble the chicken and marinate it in the buttermilk for at least an hour or overnight for the best flavor.
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Remove the spine and rib bones from the chicken and set them aside.
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In a large bowl, mix together the flour, salt, onion powder, paprika, and 1 tablespoon of garlic powder.
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Remove each piece of chicken from the buttermilk and drop it into the flour mixture. Make sure each piece is fully coated.
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Press the flour mixture onto each piece of chicken by grabbing it with plenty of flour and squeezing it firmly. Move each piece to a platter and let sit for at least an hour, if possible.
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In an 8-quart Dutch oven, add enough oil to fill half of the container. Heat the oil over medium heat until it reaches 375°F.
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Carefully add all of the chicken to the pot and add more oil if necessary to cover all the chicken. The oil temperature will reduce as you add the cold chicken. The temperature of the oil should be around 350°F, but never higher than that!
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Cover the pot and cook for 20 minutes or until the chicken is golden brown and cooked through.
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Remove the chicken from the pot and let it cool. Serve with mashed potatoes, roasted Brussels sprouts, or any other favorite side dish.
Conclusion: This recipe for crispy buttermilk fried chicken is easy to make and always a crowd-pleaser. The buttermilk marinade ensures that the chicken is juicy and tender, while the seasoned flour coating gives it a delicious crunch. Serve it with your favorite sides and enjoy!