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.
Put the chicken pieces in the buttermilk mixture and coat completely.
With a rolling pin or a meat mallet, pound the chicken.
Cover and marinate for at least an hour and up to a day.
You can have Buttermilk Fried Chicken using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Buttermilk Fried Chicken
- Prepare of chicken drumsticks.
- You need of all purpose flour.
- It's of garlic powder.
- You need of Salt & pepper.
- You need of buttermilk.
- It's of Oil for frying.
- It's of baking powder.
- Prepare of minced garlic.
- Prepare of butter.
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. 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.
Buttermilk Fried Chicken instructions
- Rinse chicken. Pour buttermilk in bowl. Add garlic powder, minced garlic, salt & pepper, mix. Cover & place in fridge. Let marinade for 18-24hrs..
- Turn oil onto 6 or 7. When oil starts to get hot, place butter in oil, it should bubble & make sound. Put flower, baking powder, garlic powder & pepper in mixing bowl, mix..
- Take chicken out of buttermilk, and place in flour. Place in oil until brown, flip..
- Place on paper towel to soak up oil. Cook chicken in oven at 350 degrees for about 40 minutes or to your liking, flipping occasionally..
Drain on wire rack to keep chicken. Put all the dry brine ingredients in a large dish. With this buttermilk-soaked version, F&W's Grace Parisi has perfected fried chicken. Tips from the F&W Test Kitchen More Fried Chicken Recipes In a large bowl, combine the buttermilk with the. Repeat with the rest of the chicken.