Floral Pattern

BUTTERMILK FRIED CHICKEN RECIPE

Ingredients

4-6 pound whole chicken, cut into pieces ▢1 cup buttermilk ▢2 cups all-purpose flour, for coating chicken ▢1 teaspoon paprika ▢garlic salt (with parsley flakes) ▢black pepper ▢vegetable oil

Step-1 

Cut a 4-6 pound whole chicken in pieces (skin them too if preferred). A large chicken may need to be cut into more pieces (we halved our chicken breasts so they would cook quicker). Set chicken pieces aside.

Step-2

Put 2 cups flour, 1 teaspoon paprika, garlic salt, and pepper to taste in a bag and shake around.

Step-3

Dip chicken pieces in 1 cup buttermilk then place in flour mixture and shake around making sure to coat each piece. Place coated chicken on a foil-lined cookie sheet. Cover with wax paper and let sit until flour is a paste-like consistency.

Step-4

Add oil to a large skillet and turn to MEDIUM-HIGH heat. Add chicken to the hot oil and brown on both sides.

Step-5

Reduce heat and let cook until the internal temperature is 165°F. Cook in batches – the wings and legs for about 15 minutes; thighs and breast halves were about 20 minutes. Turn the heat back up to MEDIUM-HIGH for an additional few minutes at the end.

Step-6

Drain chicken on a paper towel-lined plate. Keep chicken warm in oven.