Southern-Style Buttermilk Fried Chicken
Ingredients
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 2 teaspoons salt, divided
- 2 teaspoons ground black pepper, divided
- 2 teaspoons cayenne pepper, divided
- 1 whole chicken, cut into pieces
- 3 cups all-purpose flour
- 1 ½ tablespoon baking powder
- 1 ½ tablespoon garlic powder
- 1 ½ tablespoon onion powder
- 5 cups vegetable oil for frying
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Instructions
- Whisk buttermilk, mustard, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cayenne together in a bowl.
- Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- Combine flour, baking powder, garlic powder, onion powder, remaining teaspoon of salt, pepper, and cayenne in another resealable plastic bag; shake to mix thoroughly.
- Working with one piece at a time, transfer marinated chicken to the dry ingredient bag, seal the bag, and shake well to coat. After all chicken pieces are coated, repeat the process by dipping them in buttermilk marinade and shaking in the dry coating again. Let the dredged pieces rest on a wire rack set over a baking sheet to help coating adhere better. Meanwhile, heat oil in a large large, heavy skillet or Dutch oven over medium-high heat.
- Let the dredged pieces rest on a wire rack set over a baking sheet to help coating adhere better. Meanwhile, heat oil in a large large, heavy skillet or Dutch oven over medium-high heat.
- Fry chicken in batches in hot oil, turning chicken occasionally, until golden brown and juices run clear, about 15 to 18 minutes per batch. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C).
- Serve hot and enjoy!
Source
Original recipe: View Original