Buttermilk Fried Chicken
Created by TXChick on May 8, 2014
- Servings: 3-4
- Prep Time: 8h
- Cook Time: 30m
- Recipe #12527
Ingredients
- 1 cup all-purpose flour
- 1 quart buttermilk
- 1 tablespoon hot sauce
- 3 1/2 pound whole chicken (cut-up)
- 1 cup all-purpose flour
- 2 tablespoon paprika
- 3 teaspoons salt
- 1 tablespoon black pepper
- 1/4 teaspoon cayenne pepper
- Vegetable oil
How to Make
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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.
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Step 2: In shallow dish, mix flour, paprika, salt and pepper and cayenne.
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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.
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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).
Nutritional Facts
- 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