Classic Buttermilk Fried Chicken
A classic method of making fried chicken: a buttermilk marinade and perfectly seasoned flour blend add up to juicy, flavorful chicken. A true crowd pleaser.
Servings: 4 servings
- 8 pieces chicken bone in, skin on
- 3 cups buttermilk
- 2 cups flour all purpose
- 1 teaspoon salt
- 1 teaspoon seasoned salt (Lawry's, etc.)
- 1 teaspoon pepper
- ½ teaspoon thyme
- 1 pinch cayenne pepper
- 1 quart oil for frying peanut or vegetable
Soak the chicken pieces in the buttermilk in a large bowl. Refrigerate for at least 6 hours, up to 12 hours.
Combine the flour, salt, pepper and seasoned salt in a large mixing bowl. Take out the chicken pieces, shaking off the excess buttermilk and dredge them in the seasoned flour, one by one.
Place the floured chicken pieces on a wire cooling rack set over a rimmed baking sheet. Refrigerate, uncovered, for at least 2 hours, to help the flour stick.
Preheat the deep fryer to 340 degrees (or use a heavy duty Dutch oven filled with three inches of oil and use a candy thermometor to monitor the temperature). Fry the chicken, covered, for 12-15 minutes per side until golden brown and thoroughly cooked. The internal temperature should be at least 165.
Place a clean cooling rack over a baking sheet with layers of paper towels. Place the cooked chicken on top and allow to drain. Serve immediately, or hold in a 200 degree oven.
It is easiest to have the chicken soak in the buttermilk overnight, then dredge them in flour in the early afternoon and cook for dinner in the evening.
Calories: 375kcal | Carbohydrates: 57g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 1064mg | Potassium: 310mg | Fiber: 2g | Sugar: 9g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 3mg