Saucepan@saucepan · Shared this recipeFollowSouthern · dinnerSouthern-Style Buttermilk Fried ChickenA Southern-style fried chicken recipe with a buttermilk marinade and double coating for a crispy crust.total3 hrprep30 mincook30 minservings8Original recipe on allrecipes.comKeep this recipeAdd a copy of Southern-Style Buttermilk Fried Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings2 cup buttermilk1 tbsp Dijon mustard1 tsp salt1 tsp ground black pepper1 tsp cayenne pepper1 whole chicken, cut into pieces2 cup all-purpose flour1 tbsp baking powder1 tbsp garlic powder1 tbsp onion powder5 cup vegetable oil for fryingStepsClear checksTap an ingredient or step to check it off.1Step 1: Whisk buttermilk, mustard, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cayenne together in a bowl.2Step 2: 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, flipping the bag once or twice to move marinade around.3Step 3: When ready to fry, combine flour, baking powder, garlic powder, onion powder, remaining teaspoon of salt, pepper, and cayenne in another resealable plastic bag; shake to mix thoroughly.4Step 4: 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 the buttermilk marinade and shaking in the dry coating again.5Step 5: 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 heavy skillet or Dutch oven over medium-high heat.6Step 6: 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).7Step 7: Serve hot and enjoy!getsaucepan.com/r/b94237c1-9e22-47aa-baeb-9fb8cb1ae7d0 · Original: https://www.allrecipes.com/recipe/178809/southern-style-buttermilk-fried-chicken/
