This American Buttermilk Fried Chicken Recipe is one that is used by millions. It is super easy to make, it has the most wonderful flavor and your family is going to love it. It tastes perfect paired with anything and everything.
Ingredients
3lbWhole Chicken, divided ( or you can use individual bone in skin on pieces)
3-4cupsVegetable Oil, Use more if needed for deep frying
Wet Mix Ingredients:
2cupsof Buttermilk
1teaspoonPaprika
1teaspoonCayenne Pepper
1teaspoonWhite Pepper
1teaspoonOnion Powder
1teaspoonGarlic Powder
1teaspoonSalt
½teaspoonFreshly Ground Black Pepper
Instructions
In a large mixing bowl, combine all the wet mix ingredients with your divided Chicken. Make sure it is fully coated with the marinade.
Cover and place into the fridge to marinate for a minimum of four hours. The longer it marinades the better, 24 hours is going to give you the juiciest results.
Remove the marinaded chicken at least 30 minutes prior to frying. Frying cold chicken causes it to become chewy and not veryflavorful.
Now, combine all your dry ingredients. It is easiest in a small try or shallow bowl.
Dip one piece of chicken at a time into the dry mix until fully coated. Get the mix in every crevice of the chicken so it fries evenly.
Place on a tray and continue with remaining pieces of chicken
Heat up enough oil to comfortably cover the chicken pieces
To test if your oil is ready, drop a piece of dry mix into the oil and see if it starts sizzling. The temperature should be between 350 F- 365 F.
Remember, your oil temperature will drop once the chicken hits the oil and that is totally normal. Just maintain a heat temperature of 320 F.
In batches of 3-4 pieces, gently place your chicken into your vegetable oil
Deep fry for 6-8 minutes on each side or until a deep golden brown color is obtained. If this is your first time, I recommend doing a trial piece andsee how it comes out before frying all the chicken,
Place each finished piece on a cooling rack with paper towels to soak up any excess grease. Sprinkle with salt to draw out the last bit of the moisture.
The internal temperature of the chicken should be 165 F,