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Buttermilk Fried Chicken
: tender seasoned chicken in a crispy crust
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Servings
8
Calories
527
kcal
Author
Marye Audet-White
Ingredients
3
pounds
chicken drumsticks, thighs, and breasts
skin on
1
quart
buttermilk
½
onion
, peeled and cut in chunks
2
teaspoons
kosher salt
1
teaspoon
sugar
1
teaspoon
pepper
1
teaspoon
Louisiana Hot Sauce
2
cups
flour
1
tablespoon
smoked paprika
½
teaspoon
cayenne
1
teaspoon
kosher salt
2
eggs
Peanut oil for frying
or other high temperature oil
Instructions
Reserve ½ cup buttermilk and put in the refrigerator.
Mix the remaining buttermilk, garlic cloves, onion, kosher salt, sugar, pepper, Louisiana Hot Sauce in a non reactive bowl. Glass is best.
Add chicken, making sure that the buttermilk mixture covers the chicken parts.
Cover with plastic wrap and chill for 3 hours or up to 24 hours.
Remove chicken from buttermilk and pat dry.
Discard buttermilk mixture.
Beat
together eggs and remaining ½ cup buttermilk in a bowl.
Mix the flour,1 teaspoon salt, cayenne, and paprika in a dish.
Roll the chicken in flour, dip in egg mixture, then roll in flour again.
Let rest for 10 minutes while you heat up the oil to 350F-355F in a large, heavy pan - the oil should be one inch deep.
Place chicken in the hot oil, do not crowd. 3 or 4 pieces at a time is about right.
The chicken will cool the oil so keep an eye on it and as close to 350 degrees as possible.
Fry each piece for 7 minutes then turn each piece over.
Fry until the chicken reaches an internal temperature of 165 degrees F.
Keep hot in a 325 oven while you cook the remaining chicken.
Nutrition
Calories:
527
kcal
|
Carbohydrates:
31
g
|
Protein:
33
g
|
Fat:
30
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.1
g
|
Cholesterol:
196
mg
|
Sodium:
1138
mg
|
Potassium:
539
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
853
IU
|
Vitamin C:
1
mg
|
Calcium:
164
mg
|
Iron:
2
mg