Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Southern
Ingredients: 473 milliliters buttermilk; 2 kgs chicken, cut into 8 pieces; 0 teaspoons garlic powder; 4 servings Freshly ground pepper; 4 servings Salt; 237 milliliters self-rising flour; 1 teaspoons sweet paprika; 4 servings Vegetable oil, for frying

You can never have too many main course recipes, so give Buttermilk Fried Chicken a try. This recipe serves 4. One portion of this dish contains approximately 81g of protein, 66g of fat, and a total of 1054 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe is typical of Southern cuisine. A mixture of vegetable oil, chicken, salt, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Ingredients you will need

Buttermilk

Whole Chicken

Salt

Equipment you will use

Bowl

Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 36

Ingredients you will need

Vegetable Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl.

Ingredients you will need

Garlic Powder

Paprika

Pepper

All Purpose Flour

Equipment you will use

Bowl

Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed).

Ingredients you will need

Buttermilk

All Purpose Flour

Shake

Meat

Roll

Cooking Oil

Drain on paper towels.

Equipment you will use

Paper Towels

Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes.

Ingredients you will need

Chicken Breast

Chicken Wings

Cooking Oil

Serve hot or at room temperature.

Photograph by Mark Peterson

Equipment

Ingredients

Servings:

473milliliters

buttermilk 2kgs

chicken, cut into 8 pieces 0teaspoons

garlic powder 4servings

Freshly ground pepper 4servings

Salt 237milliliters

self-rising flour 1teaspoons

sweet paprika 4servings

Vegetable oil, for frying

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing 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. You could try Zilliken Rausch Riesling Spatlese. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 20 dollars per bottle.

Zilliken Rausch Riesling Spatlese

Fruit driven finesse is marked with a delicate florality in this late-picked Riesling. Notes of vineyard peach, grapefruit, juicy lemon and ripe passion fruit come together on a creamy, concentrated palate rich with melon and candied lemon peel. Stunning exchange of racy acidity and layered sweetness together form a perfectly poised whole. The long, juicy finish and fantastic vintage hint at a beautiful future yet to come.