Spicy Buttermilk Fried Chicken
From rescue_ranger 13 years ago
- 1 day 1 hour to make
- Serves 8
Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken the longer you let it soak in the buttermilk and herb mix the more flavorful and sweeter the meat will be. I got this recipe from the sweetest little old lady in the South she lived near Hazard KY her great grandson was a buddy of mine when I was in the Marine Corps we went there to visit her from camp Lejeune, NC this lady made the best fried chicken I have ever tasted in my life sweet and spicy melt in your mouth. Read more So she shared it with me now I would like to share it with you See less
Ingredients
- 2 (3 or 4 pound) fryers cut into pieces shopping list
- 4 cups buttermilk shopping list
- 2 large white onion, sliced shopping list
- 1/2 cup chopped mixed fresh herbs (parsley, tarragon, thyme, rosemary) or a teaspoon each of the dried herbs. shopping list
- 2 teaspoon paprika shopping list
- 2 teaspoon cayenne pepper shopping list
- 4 cups all purpose flour shopping list
- 2 teaspoon garlic powder shopping list
- 2 teaspoon onion powder shopping list
- 2 teaspoon cayenne pepper shopping list
- 2 teaspoon kosher salt shopping list
- 2 teaspoon Course ground black pepper shopping list
- 1 teaspoon white pepper shopping list
- 3 to 4 cups vegetable oil, canola oil, or peanut oil shopping list
How to make it
- 1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper.
- 2. Drain chicken in a colander, leaving some herbs on chicken. In a large paper or plastic (Sturdy) bag, mix flour with seasonings, Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet cast iron (About 350°F).
- 3. Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
- Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. Try to keep the oil at 350 to 375 degrees
- 4. Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
- Serves 8.
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