dee dee's southern fried buttermilk chicken

Name: Dee Dee's Southern Fried Buttermilk Chicken
Prep time: 8 h
Cook time: 15 min
Cuisine: American
Ingredients: 2 1/2 to 3 pound(s) chicken parts or pieces; ## BUTTERMILK BRINE; 2 to 3 cup(s) buttermilk; 1 teaspoon(s) salt; 1 teaspoon(s) pepper; 1 teaspoon(s) seasoning salt; ## FLOUR BATTER INGREDIENTS; 3 cup(s) self rising flour; 2 tablespoon(s) seasoning salt; 1/2 teaspoon(s) black pepper; 1/4 teaspoon(s) cayenne pepper; 1 teaspoon(s) hungarian paprika; 1 teaspoon(s) salt; 1/2 teaspoon(s) garlic powder; ## COOKING OIL; - peanut oil

(9 RATINGS)

1.18K Pinches 12 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Feb 19, 2012

I think the trick to good crispy fried chicken is to brine it first in a buttermilk brim. I've tried for years to come up with a recipe that works and today I think I achieved my goal. We have a local fried chicken establishment in town. They make the best fried chicken I've ever put in my mouth. The only thing I know about the way they make their chicken is they soak it in buttermilk. Today I added my seasonings and soaked the chicken for 8 hours. It turned out excellent if I must say so myself! If you love fried chicken, I don't think you'll be dissapointed with this recipe. My Photos

Rate

prep time 8 Hr

cook time 15 Min

method Deep Fry

yield

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

How To Make dee dee's southern fried buttermilk chicken

Step 1

BUTTERMILK BRINE Rinse chicken and cut away excess fat. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon seasoning salt to buttermilk. Soak chicken in buttermilk mixture (in refrigerator) for 8 hours.

Step 2

BATTER Combine flour, seasoning salt, pepper, salt, cayenne pepper, Hungarian paprika, and garlic powder in a large freezer bag; set aside.
Step 3

Once chicken has soaked for at least 8 hours remove from refrigerator. Remove pieces from buttermilk and shake excess buttermilk off; add a few pieces at a time to flour mixer. Coat pieces well in flour mixer; remove and place on a wire rack. Allow battered pieces to air dry for 30 to 40 minutes. This allows the chicken to come to room temperature, which helps it to cook evenly once in the oil and by allowing some of the moisture to dry out, your chicken will fry up crispier.
Step 4

FRY Fry at 370 to 375 degrees in peanut oil until a nice golden brown on both sides. NOTE: I used Peanut oil because it will not burn like other oils sometimes do. Don't over crowd your pan.
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