Buttermilk Fried Chicken Recipe

"I have not made this but I tasted it at a Filipino gathering, I got the recipe from my Daughter-in-law who is Filipino and makes the best food, I don't think this is a Filipino recipe, she says it was a recipe that was adapted from AllRecipes, however the chicken was very good! I am going to post some of her great recipes here soon. This/my DIL's chicken was made in a an electric deep-fryer. Plan ahead there is an 8 hour marinating time --- Mang Tomas sarsa is a favorite of Filipino families and a must-have sauce for any large gathering or party, it has a distinct sweet and spicy taste"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (732.1 g)
Calories 775
Total Fat - 17.3 g
Saturated Fat - 6.9 g
Cholesterol - 979.5 mg
Sodium - 4383.3 mg
Total Carbohydrate - 64.5 g
Dietary Fiber - 2.9 g
Sugars - 12.4 g
Protein - 85.5 g
Calcium - 608.5 mg
Iron - 11.6 mg
Vitamin C - 15.2 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Whisk together buttermilk, mustard, salt and pepper and cayenne in a bowl, and pour into resealable plastic bag. Add the chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hrs.

Step 2

When are ready to cook the chicken, combine the flour, salt, baking powder, garlic powder, and onion powder in the plastic bag.

Step 3

Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all the chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.

Step 4

Heat the oil in a large frying pan (she used a deep-fryer) 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.