There are few foods that combine both sound and smell to draw us home like good old fashioned Buttermilk Fried Chicken.
This particular recipe of mine delivers wonderfully juicy chicken without the need for professional pressure frying equipment. Marination time is an important part of this recipe, but can be reduced if needed.
I prefer to use a 12 inch cast iron skillet with deep sides, and cook half the chicken at one time. If your heat source is too intense, you may have to turn the chicken more frequently to prevent scorching.
Keep in mind that adding the cold chicken will lower the temperature of the oil, leaving the bottom of the iron skillet hotter for a short period.
If you are not into frying foods, you should try my Easy “Smoked” Barbeque Chicken
Buttermilk Fried Chicken
- Mix the marinade ingredients together until well blended.
- Separate the chicken pieces into two gallon sized plastic zipper bags.
- Stir the marinade again to suspend the minced garlic and pour half of the marinade into each bag.
- Seal and shake the bags until the meat is thoroughly coated, remove the air from the bags and refrigerate for 12-24 hours.
- Mix the eggs and milk in a bowl large enough to dip the chicken pieces in.
- Mix the flour, salt, pepper, and paprika in a gallon sized plastic zipper bag.
- Preheat the oil in a skillet to 325-350 degrees (larger chicken pieces need the lower temperature so the breading does not over-brown before the meat is cooked.
- Starting with the thickest pieces, scrape off the excess marinade with your fingers and dip the pieces in the eggs/milk mix.
- Place each piece in the flour coating bag and shake until evenly coated.
- Carefully place the coated pieces in the hot oil for about 20 minutes, turning once.
- When the internal temperature reaches 165 F, remove and allow to cool for about 10 minutes before serving.