Buttermilk Fried Chicken
For this recipe you can use any chicken parts but I decided to use chicken tenders. To make things even yummier I used full fat buttermilk (if you want lower calories in your fried chicken, use fat free). I used self rising flour as that’s what I had on hand but if you don’t, just mix cup all purpose flour with 1 1/2 teaspoon baking powder and 1/4 teaspoon fine salt.
I used sweet paprika for our chicken as I wanted my daughter to be able to serve this too and she is not a fan of spicy food. But if you and your family are, feel free to use hot paprika instead.
To get this recipe super delicious, I mixed the chicken, buttermilk and 1 teaspoon salt in a bowl. Then I cover and refrigerate it for one hour.
Heating the oil real good before proceeding to frying the chicken is a very important aspect that will truly make the difference between crispy and soft chicken. Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360. Double coating and dipping the chicken also plays a very important part in this.
Fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed) and keep an eye on the chicken so it doesn’t cook too much!
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Buttermilk Fried Chicken recipe
- 3-4 pounds of chicken tenders I am too lazy to cut a chicken!!
- 3 cups buttermilk
- 2 cups self-rising flour
- 1/2 tablespoon salt
- 1/2 tablespoon sweet paprika
- 1/2 tablespoon freshly ground pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon Lowry's Season Salt
- Vegetable oil for frying
- Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
- Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
- Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. Place in chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
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