Easy Crispy Buttermilk Fried Chicken

Let’s make easy crispy buttermilk fried chicken.

When you make fried chicken, you either coat the chicken with a delicious batter or dredge the chicken with seasoned flour. Both of these methods can make excellent fried chicken, but this method uses seasoning powder because the frying pan frying method (as opposed to frying ) is more effective.

First, we marinate the chicken in buttermilk, which adds flavor and helps the seasoning powder stick to the chicken.

The longer you marinate the chicken, the better, but spend a lot of nights. If you are in a hurry, let it marinate for at least 2 to 3 hours. It does make a difference.

You can put the chicken in a large plastic lid, or divide the marinade and chicken into two gallon-sized zipper bags. This is a good technique because you can squeeze out the air to make the marinade really wrap the whole chicken s surface.

Finally, to make the actual frying, we use a relatively small amount of oil in a cast-iron frying pan or Dutch oven. The oil should be between 1/3 to 1/2 inch on the side of the pan, and when we fry the chicken, we will flip it to cook both sides.

Ingredients for Crispy Buttermilk Fried Chicken

• 1 whole chicken (about 4 pounds, cut into 8 pieces)

For the marinade:

• 2 cups buttermilk
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 2 cloves garlic (peeled and mashed)

Seasoning powder:

• 2 cups flour
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 inch vegetable oil (or shortening for frying)

Directions on Crispy Buttermilk Fried Chicken

1. Use a sharp knife to cut the chicken breast in half. The breasts are much larger than the other parts, so cutting them in half can make all the parts cook more evenly.
2. Put the marinade ingredients on a large plate and stir well. Add chicken and coat with marinade. Cover with plastic and refrigerate overnight.
3. Remove the chicken from the marinade, leave it at room temperature for half an hour, and place a pan on the bottom to air dry.
4. Put the seasoned flour ingredients in a shallow pan and mix well.
5. Add shortening or oil to the pan, no more than half an inch deep. Too much oil may boil when adding chicken. (If you are using a deep pan like a Dutch oven instead of a frying pan, then this is not a problem, but you still do not need to use more oil than needed.)
6. Heat the oil for five or six minutes until the temperature reaches 350 degrees Fahrenheit. It is best to use a thermometer to measure the temperature and make sure to use an accurate thermometer. If the oil is not hot enough, the chicken will be too greasy.
7. Scoop out five chicken pieces in the seasoned flour and carefully add them to the oil. Cook for 10 minutes, then turn carefully, and cook for another 10 minutes or until the juice is clear and the breadcrumbs are golden brown. Drain on paper, return the oil to 350° and repeat with the remaining chicken pieces.

Nutritional value per serving

Calories: 1060, fat: 57 g, Saturated fat: 16 g, Unsaturated fat: 23 g, cholesterol: l314, mgsodium: 1,140 mg, carbohydrate: 29 g, Dietary fiber: 3 g, protein: 103 g