Buttermilk Fried Chicken

Fried Chicken, Potato Salad, Drop Biscuits and Fresh Corn

Buttermilk fried chicken is a winner any night of the week! This recipe uses inexpensive chicken thighs to make the most flavorful fried chicken.

You only need 5 ingredients for this buttermilk marinade.

I let my chicken marinate overnight, it helps the chicken stay moist and the flavor goes down to the bone. If you have ever had fried chicken that is only tasty on the outside you know how important it is to really season the marinade and the flour.

I use peanut oil to fry my chicken because of the high smoke point but feel free to use any oil suited for deep frying.

Buttermilk Fried Chicken

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Yield: 4-6

Author: Telly

Prep time: 10 MinCook time: 45 MinInactive time: 8 HourTotal time: 8 H & 55 M

Crispy, juicy, flavorful fried chicken

Ingredients

• 2.5-3 lbs. chicken pieces
• 1 quart buttermilk
• 1 tablespoon salt
• 1 tablespoon Creole seasoning
• 3 large eggs
• 2.5-3 cups all purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 2 teaspoons creole seasoning
• 1 teaspoon Italian seasoning
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• Peanut oil*

Instructions

1. In a large bowl whisk together buttermilk, one tablespoon salt, Creole seasoning and eggs. Submerge chicken pieces into the buttermilk mixture, cover with plastic wrap and refrigerate for at least 8 hours or at most 48 hours.
2. When you are ready to fry, take the bowl of chicken out of the refrigerator and let it sit on the counter for 20-30 minutes.
3. Preheat your oven to 350 degrees.
4. In a medium bowl mix together flour and the rest of the seasonings.
5. Heat peanut oil over medium high heat in a large pot or Dutch oven. Be sure to fill the pot a little less than 2/3 of the way to ensure there is room for the oil to expand while heating. You want the oil to be around 350 degrees when you start frying, try to maintain that heat so that your chicken cooks evenly.
6. While you are waiting for the oil to heat coat the chicken in the flour. Take one piece of chicken at a time out of the buttermilk mixture and shake off any excess liquid. Then press into the flour, being sure to shake off any excess flour.
7. Place the coated chicken pieces onto a cooling rock until they are ready to fry.
8. Make sure you do not over crowd the pan or the chicken will not be crisp.
9. It takes wings between 3-4 minutes to cook through, legs take 5-6 minutes, thighs between 6-8 minutes, and breasts take 10-12 minutes. The best way to be sure that your chicken is cooked through is to use a meat thermometer, the internal temperature should be 160 degrees.
10. Drain cooked chicken on a cooling rack and then transfer to the oven to keep warm.
11. NOTES:

Notes

If you are allergic to peanuts or tree nuts feel free to use vegetable or canola oil to fry your chicken.

Nutrition Facts

Calories

1041.06

Fat (grams)

48.2 g

Sat. Fat (grams)

15.64 g

Carbs (grams)

86.71 g

Fiber (grams)

3.47 g

Net carbs

83.23 g

Sugar (grams)

12.23 g

Protein (grams)

61.07 g

Sodium (milligrams)

2783.28 mg

Cholesterol (grams)

324.56 mg