Buttermilk Fried Chicken
Recipe: #12527
May 08, 2014
Categories: Chicken, Game/Sports Day, July 4th, Picnic, Potluck, Sunday Dinner, No Eggs, Chicken Dinner, more
"This is a granny type of recipe that goes way back, it`s simple to prepare and fry. Great for picnics and parties to."
Ingredients
Nutritional
- Serving Size: 1 (711.9 g)
- Calories 871
- Total Fat - 15.1 g
- Saturated Fat - 4.6 g
- Cholesterol - 1279.1 mg
- Sodium - 2811.4 mg
- Total Carbohydrate - 71.6 g
- Dietary Fiber - 4.5 g
- Sugars - 4.7 g
- Protein - 105.6 g
- Calcium - 187.4 mg
- Iron - 15.4 mg
- Vitamin C - 19.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl whisk buttermilk with hot sauce; add in the chicken pieces, make sure that all the pieces are coated with the buttermilk. Refrigerate 8 hours.
Step 2
In shallow dish, mix flour, paprika, salt and pepper and cayenne.
Step 3
Remove the chicken one piece at a time allowing buttermilk to drip off, then coat flour mixture. Place on a rack and let it sit for 20 minutes.
Step 4
In 12-inch cast-iron skillet, heat oil (1/2 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up, cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).
Tips
- Cast-iron skillet (12-inch)