Buttermilk fried chicken

Posted by on August 29, 2019

Buttermilk fried chicken


1 (three 1/2 pound) hen, reduce into 8 items

two cups buttermilk

Vegetable oil, for frying

1 cup self-climbing flour

one/two teaspoon sweet paprika

Freshly floor pepper

one/4 teaspoon garlic powder


  1. Toss the hen, buttermilk and one teaspoon salt in a bowl. Include and refrigerate, 1 hour.
  2. Heat one inch of vegetable oil in a large deep skillet over medium-higher heat till a deep-fry thermometer registers 360.
  3. Combine the flour, paprika, one/4 teaspoon pepper and the garlic powder in a shallow bowl. Eliminate the dark meat from the buttermilk, shake off the excessive and roll in the flour mixture. Shake off the excessive flour, area in the scorching oil and fry, turning from time to time, right up until golden brown and cooked through, about fifteen minutes (change the warmth as required). Drain on paper towels.
  4. Reheat the oil to 360 degrees F. Repeat with the hen breasts and wings, frying for about 15 minutes. Provide hot or at room temperature.

Photograph by Mark Peterson

Courtesy Artwork Smith for Foods Community Magazine

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