This buttermilk fried chicken is a southern recipe with a spicy buttermilk marinade and a seasoned flour coating that fries up golden brown and crisp.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
480 Calories
Recipe Instructions
Step 1
Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
Step 2
Serve hot and enjoy!
Step 3
Whisk buttermilk, mustard, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cayenne together in a bowl.
Step 4
Combine flour, baking powder, garlic powder, onion powder, remaining teaspoon of salt, pepper, and cayenne in another resealable plastic bag; shake to mix thoroughly.
Step 5
Working with one piece at a time, transfer marinated chicken to the dry ingredient bag, seal the bag, and shake well to coat. After all chicken pieces are coated, repeat the process by dipping them in buttermilk marinade and shaking in the dry coating again. Let the dredged pieces rest on a wire rack set over a baking sheet to help coating adhere better. Meanwhile, heat oil in a large large, heavy skillet or Dutch oven over medium-high heat.
Step 6
Let the dredged pieces rest on a wire rack set over a baking sheet to help coating adhere better. Meanwhile, heat oil in a large large, heavy skillet or Dutch oven over medium-high heat.
Step 7
Fry chicken in batches in hot oil, turning chicken occasionally, until golden brown and juices run clear, about 15 to 18 minutes per batch. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C).
