Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 946 milliliters buttermilk; 16 assorted bone-in, skin-on chicken parts (about 6 lb. total); 59 milliliters cornstarch; 473 milliliters all-purpose flour; 1 teaspoon paprika; 8 servings Salt and pepper; 8 servings Vegetable oil, for frying

Buttermilk Fried Chicken

Buttermilk Fried Chicken might be just the Southern recipe you are searching for. One portion of this dish contains approximately 66g of protein, 53g of fat, and a total of 895 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of paprika, skin-on chicken parts, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a main course.

Instructions

In a large bowl, whisk buttermilk with 1 Tbsp. salt and 1 tsp. pepper, mixing until salt has dissolved. Pat chicken pieces dry, cut off and discard wing tips and place chicken in bowl with buttermilk mixture. Cover and refrigerate for at least 12 hours or up to 1 day, turning chicken occasionally. (Alternatively, place half of buttermilk mixture and half of chicken in each of 2 large ziplock bags, seal, shake to coat and refrigerate.)

Ingredients you will need

Chicken Pieces

Buttermilk

Whole Chicken

Pepper

Shake

Salt

Equipment you will use

Ziploc Bags

Whisk

Bowl

Place 2 wire racks on 2 large baking sheets.

Equipment you will use

Baking Sheet

Whisk together flour, cornstarch, paprika, 1 tsp. salt and 1/2tsp. pepper and divide flour mixture between 2 large ziplock bags. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting any excess drip off. Drop chicken into flour mixture, seal bag and shake thoroughly to coat.

Ingredients you will need

Buttermilk

Corn Starch

Whole Chicken

Paprika

Pepper

All Purpose Flour

Shake

Salt

Equipment you will use

Ziploc Bags

Whisk

Remove chicken pieces, shake off excess flour and place on racks. Repeat until all chicken pieces are coated.

Ingredients you will need

Chicken Pieces

All Purpose Flour

Shake

Let chicken rest on rack for 30 minutes to come to room temperature.

Ingredients you will need

Whole Chicken

In a 12-inch cast-iron skillet or heavy frying pan, add 1/2 inch oil. Warm oil over medium-high heat until a deep-fry thermometer registers 350F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Working in batches and using tongs, carefully place several chicken pieces skin-side down in the oil (do not crowd skillet). Cover skillet and cook chicken for 7 minutes. Uncover and turn chicken pieces over with tongs. Cook uncovered for 7 minutes, then turn again and cook until golden brown all over and cooked through, turning often, 5 to 7 minutes longer. (A meat thermometer inserted into thickest part should read 160F for white meat and 165F for dark.)

Ingredients you will need

Chicken Pieces

Meat

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Tongs

Remove chicken to a clean wire rack to drain.

Ingredients you will need

Whole Chicken

Equipment you will use

Wire Rack

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

946milliliters

buttermilk 16

assorted bone-in, skin-on chicken parts (about 6 lb. total)59milliliters

cornstarch 473milliliters

all-purpose flour 1teaspoon

paprika 8servings

Salt and pepper 8servings

Vegetable oil, for frying

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Chateau Ste. Michelle Riesling. It has 4.4 out of 5 stars and a bottle costs about 10 dollars.