I’ve never been great at frying chicken. But my family loves it. When I came across this recipe, I had to try it because I’ve always wanted to be able to fry up some crispy, flaky chicken. This recipe didn’t disappoint. The result was juicy fried chicken with a tasty batter. The only thing that I’d change next time is upping the salt. I’ve never been a heavy seasoner, but from what I understand, fried chicken needs to be heavily seasoned. I thought I was doing that, but guess not as much as I thought. So I will try to be a little more heavy handed next time. Here is the recipe. Try it and enjoy!
Buttermilk Fried Chicken
Difficulty: Easy/Intermediate (depends on how well you deal with hot grease!)
Prep time: 5 minutes
Inactive prep time: 6 hours – overnight
Cook time: 25-30 minutes
Chicken pieces (about 2-3 lbs)
2 cups buttermilk
3 cups flour
salt and pepper
1. Place chicken pieces in a shallow dish and cover with butter milk. If using breasts, place the skin side down. Cover the dish with plastic wrap and marinate in the frig for at least 6 hours or overnight if possible.
2. Preheat the oven to 375 degrees.
3. Remove the chicken from the buttermilk nd season generously with salt and pepper on both sides.
4. Put eggs in a shallow bowl and beat. Place the flour in a separate shallow bowl or in a large bag. (I prefer the bag but it gets kind of messy.)
5. Roll (or shake if using a bag) the chicken pieces in flour to coat them first. Then dip them into the eggs. Then coat them in flour again.
6. Pour vegetable oil into a large skillet, enough so that it’s about 2 in. deep. Heat the oil until it starts to sizzle.
7. Fry the chicken on both sides about 2-3 minutes, until golden brown.
8. Transfer the chicken to a baking dish and bake it for about 15-20 minutes or until it is cooked all the way through. (I am always afraid that I’m undercooking chicken, so I tend to cook it a bit longer just to be sure.)