Weeknight Buttermilk Fried Chicken

Name: Weeknight Buttermilk Fried Chicken
Prep time: 12 h 30 min
Cook time: 12 h 30 min
Total time: 12 h 30 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoon freshly ground black pepper; 473 milliliters buttermilk; 1 chicken, cut up into 10 pieces; 237 milliliters flour; 2 teaspoons granulated garlic; 2 teaspoons paprika; 1 Tbsp red hot pepper sauce; 2 teaspoons salt, divided; 118 milliliters seasoned breadcrumbs; 4 servings Vegetable oil, for frying

Weeknight Buttermilk Fried Chicken is a main course that serves 4. One portion of this dish contains approximately 45g of protein, 37g of fat, and a total of 689 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is typical of Southern cuisine. A mixture of paprika, buttermilk, chicken, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 12 hours and 30 minutes.

Instructions

Watch how to make this recipe.

Marinate the chicken in a mixture of the buttermilk, pepper sauce, and 1 teaspoon of the salt in a large glass bowl.

Ingredients you will need

Hot Sauce

Buttermilk

Whole Chicken

Salt

Equipment you will use

Bowl

Let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once. Once ready to cook, remove the chicken from the refrigerator.

Ingredients you will need

Chicken Pieces

Whole Chicken

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Remove the chicken from the buttermilk and blot the excess liquid with paper towels.

Ingredients you will need

Buttermilk

Whole Chicken

Equipment you will use

Paper Towels

Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl. In a large frying pan, heat 1-inch of oil over medium-high heat. Working in batches, toss the chicken in the flour, making sure the chicken is fully coated and dry. Fry the chicken 3 minutes on each side. Then transfer each piece of chicken to a baking sheet lined with a cooling rack and bake until the internal temperature is 170 degrees F, about 15 more minutes.

Ingredients you will need

Granulated Garlic

Black Pepper

Breadcrumbs

Whole Chicken

Paprika

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Wire Rack

Frying Pan

Oven

Bowl

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 473milliliters

buttermilk 1

chicken, cut up into 10 pieces 237milliliters

flour 2teaspoons

granulated garlic 2teaspoons

paprika 1Tbsp

red hot pepper sauce 2teaspoons

salt, divided 118milliliters

seasoned breadcrumbs 4servings

Vegetable oil, for frying

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Fried Chicken 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. You could try Dr. Thanisch Graacher Himmelreich Spatlese Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 19 dollars per bottle.

Dr. Thanisch Graacher Himmelreich Spatlese Riesling

Graach is an excellent wine growing village in the heart of the Middle Mosel. The steep slopes of the Graacher Himmelreich vineyard are facing South-West. They are exclusively planted with Riesling.The nose displays a sweet floral quality of plummeria, fresh peach with a touch of petrol character which is common in German wines. Often the more age a German wine has, the stronger the petrol character. There is nothing wrong with wines with this aroma. This 2003 vintage, only shows a slight – medium petrol aroma. Brimful with character, the Himmelreich Spätlese palate is a wonderful mix of peach, honey and mango. The medium weight interplays enticingly with the finely bound acidity.