Buttermilk Fried Chicken
Recipe Source: Perdue
Buttermilk Fried Chicken is a crispy, golden-brown delight that combines the irresistible crunch of a perfectly seasoned batter with the juicy, tender meat inside. The chicken is marinated in buttermilk, which not only helps to tenderize the meat but also imparts a subtle tangy flavor that complements the spices. After a dip in seasoned flour, the chicken is fried to crispy perfection, creating a satisfying contrast between the crunchy exterior and the moist, flavorful interior. Whether served as a hearty dinner or at a gathering, Buttermilk Fried Chicken is a comforting, classic dish that delivers a mouthwatering combination of textures and flavors in every bite.
Difficulty: MEDIUM
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Serving Size: 6 servings
Ingredients:
- 1 Perdue® Fresh Whole Chicken
- 2 cups Buttermilk
- 3 cups All-purpose Flour
- 1 tbsp. Baking Powder
- 1 tbsp. Salt
- 2 tsp. Garlic Powder
- 1 tsp. Black Pepper
- Vegetable Oil For Frying
Directions:
- Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.
- In another resealable plastic bag, combine flour, baking powder, salt, garlic powder and black pepper. Shake to mix well.
- Move one piece of chicken at a time from marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.
- Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry chicken a few pieces at a time so oil doesn’t cool down.
- Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.
- Chicken is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep chicken crispy.