Southern-Style Buttermilk Fried Chicken
""This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!"..."
INGREDIENTS
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2 cups buttermilk 1 tablespoon Dijon mustard 1 teaspoon salt
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Market Pantry Sea Salt with Grinder
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$2.59
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1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 whole chicken, cut into pieces 2 cups all-purpose flour
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Market Pantry All-Purpose Flour - 5 lbs
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$2.24
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1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder 5 cups vegetable oil for frying Add all ingredients to list
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Directions
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Prep
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30 m
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Cook
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30 m
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Ready In
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3 h
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Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hour
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When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to
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Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
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Footnotes
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Editor's Notes:
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We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. The nutrition dat
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Nutrition Facts
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Per Serving: 480 calories; 26.7 g fat; 29.4 g carbohydrates; 29.2 g protein; 77 mg cholesterol; 650 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
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