Ingredients
-
2 - 3
-
2
-
1
-
2
-
1
-
1
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
Buttermilk Southern Fried Chicken, , Great recipe. Good proportions. The amount of salt was just right. I added a couple smashed garlic cloves and a little sriracha to the buttermilk and soaked the chicken all day. Also added a little sugar to the flour. Very flavorful chicken., I was surprised that this chicken turned out crispy and NOT greasy with the cooking directions. However, the crispiness was great and it was not greasy at all. We pretty much followed the recipe. The only reason I give this one four out of five stars is the breading needed more seasoning…a BIG thing for fried chicken. Next time, I will add in more salt and hubby says cayenne as well.
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Steps
|
1
Done
|
Wash Chicken Pieces Thoroughly and Pat Dry. |
|
2
Done
|
Place Chicken in a Long, Shallow Glass Baking Dish. |
|
3
Done
|
Pour the Buttermilk Over the Chicken, Cover and Refrigerate For a Least 4 Hours, Turning Once or Twice. in a Clean Plastic or Brown Paper Bag, Combine the Flour, Salt, Pepper, Paprika, and If Desired the Garlic and Onion Powders. |
|
4
Done
|
Drain the Chicken and Place Two or Three Pieces of Chicken in the Bag and Shake Well to Coat Evenly. |
|
5
Done
|
Repeat Until All Chicken Has Been Coated With Seasoned Flour Mixture. in a Large, Heavy Skillet, Heat About One-Half of Oil Over Medium-High Heat Until Hot, but not Smoking. |
|
6
Done
|
Add Chicken in Batches If Necessary and Brown on All Sides, About Three Minutes Per Side. Place Browned Chicken on a Warm Platter Until All Pieces Are Cooked. |
|
7
Done
|
When All the Chicken Pieces Are Browned, Crowd Them Into the Skillet, Turn Heat to Medium-Low, Cover and Cook, Turning Occasionally, Until Tender, About 35-40 Minutes. |
|
8
Done
|
Remove Cover, Turn Heat to Medium-High and Cook Six to Eight Minutes More or Until Skin Is Crispy. |
|
9
Done
|
Serve at Once. Serves 4. |
