Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 4
Cuisine: Southern
Ingredients: 1 kilograms chicken parts (thighs, drumsticks, wings, breasts), skin-on, bone-in; 473 milliliters buttermilk (can also use plain yogurt thinned with a little milk); 1 large onion, sliced; 59 milliliters chopped mixed fresh herbs (parsley, thyme, tarragon) or a teaspoon each of the dried herbs; 1 teaspoons paprika; 1 teaspoons cayenne pepper; 473 milliliters flour; 1 teaspoons garlic salt; 1 teaspoons onion salt; 1 teaspoon cayenne pepper; 1 serving Salt and pepper; 473 milliliters canola oil, rice bran oil, or peanut oil

The recipe Buttermilk Fried Chicken can be made in around 8 hours and 40 minutes. For $2.27 per serving, you get a main course that serves 4. One portion of this dish contains around 54g of protein, 50g of fat, and a total of 913 calories. This recipe from Simply Recipes requires chicken parts, onion salt, onion, and peanut oil. This recipe is typical of Southern cuisine.

Instructions

Marinate chicken in buttermilk mixture:

Ingredients you will need

Buttermilk

Whole Chicken

Mix the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl.

Ingredients you will need

Buttermilk

Ground Cayenne Pepper

Paprika

Herbs

Onion

Equipment you will use

Bowl

Put the chicken pieces in the buttermilk mixture and coat completely. Marinate overnight (at least 8 hours).

Ingredients you will need

Chicken Pieces

Buttermilk

Drain chicken, prepare bag with flour and seasonings:

Ingredients you will need

Seasoning

Whole Chicken

All Purpose Flour

Place chicken pieces in a colander and let drain of excess buttermilk mixture. In a large paper or plastic (sturdy) bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Onion Salt

Buttermilk

Ground Cayenne Pepper

All Purpose Flour

Equipment you will use

Colander

Heat oil in thick-bottomed pan:

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F. Remember when working with hot oil, always have a pan lid close by.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Place chicken pieces in bag with flour mixture and shake until thoroughly coated.

Ingredients you will need

Chicken Pieces

All Purpose Flour

Shake

Fry the chicken: Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Ingredients you will need

Chicken Pieces

Whole Chicken

Cooking Oil

Equipment you will use

Tongs

Frying Pan

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken.

Ingredients you will need

Whole Chicken

Cooking Oil

Remove to rack to drain of excess oil: Use tongs to remove chicken from pan.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Tongs

Frying Pan

Place on a rack over a cookie sheet or broiling pan for the excess oil to drain.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Add more salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Ingredients

Servings:

1kilograms

chicken parts (thighs, drumsticks, wings, breasts), skin-on, bone-in 473milliliters

buttermilk (can also use plain yogurt thinned with a little milk)1large

onion, sliced 59milliliters

chopped mixed fresh herbs (parsley, thyme, tarragon) or a teaspoon each of the dried herbs 1teaspoons

paprika 1teaspoons

cayenne pepper 473milliliters

flour 1teaspoons

garlic salt 1teaspoons

onion salt 1teaspoon

cayenne pepper 1serving

Salt and pepper 473milliliters

canola oil, rice bran oil, or peanut oil

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Fried Chicken. 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. The Brundlmayer Steinmassl Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.