Buttermilk Fried Chicken
Category
Main Course
Cuisine
American, Appalachian
Author:
Mountain Cookin’ with Missy
Servings
4
A mountain country classic sure to satisfy your hunger--Missy's buttermilk fried chicken recipe.
Kitchenware
- One Bowl - Large Sized
- One Bowl - Medium Sized to mix spices
- One 12" Heavy Deep Skillet
- One Wire Rack
- One Metal Tongs for turning chicken while frying
- One Platter, Pan, Cookie Sheet to place chicken prior to frying
Ingredients
-
Cooking oil or lard (preferred) for frying (Enough to fill a 12 inch deep skillet with 2 inches of oil)
-
1 fryer chicken (cut up with skin on)
-
3-4 dashes hot sauce
-
1 c buttermilk (Additional can be added as needed. Use enough buttermilk to cover the chicken.)
-
2 c self-rising flour (add about 1/2 c cornstarch)
-
1 tsp garlic powder
-
1 tsp onion powder
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2-3 tsp each of black pepper and salt
-
2 tsp paprika
-
1 tsp cayenne pepper (optional)
Directions
Pat the chicken dry (1 fryer chicken)
Mix desired spices together in a small bowl. Do not yet add the hot sauce. (1 tsp garlic powder, 1 tsp onion powder, 2-3 tsp each of black pepper and salt, 2 tsp paprika, 1 tsp cayenne pepper)
Cover the chicken in the seasonings you mixed together and sprinkle the hot sauce, if desired, onto the chicken. (3-4 dashes hot sauce)
Let it sit out at room temperature for about 30 minutes before frying.
Place your chicken in a large bowl and pour the buttermilk onto the chicken to coat it. (1 c buttermilk)
Add the flour/cornstarch mixture to the chicken and toss the chicken to coat it with the flour. You may need to add more to make sure the chicken is well coated. (2 c self-rising flour, 1 fryer chicken)
Shake the excess off and lay on a wire rack for about 10 minutes till ready to fry, this will help keep the breading on while frying.
In a deep 12 in heavy skillet, pour your oil or add lard in to melt. You’ll need it about 2 inches deep and on med/high heat. (Cooking oil or lard [preferred] for frying)
Heat the oil to 350 degrees (oil will cool down when you add the chicken so adjust the heat to maintain temp)
Place the chicken, skin side down, cover and let it fry for about 7 min.
Adjust heat so the chicken won’t burn on the bottom.
Turn the chicken. Continue frying covered for 5 more minutes.
Uncover, let it fry for about 5 more minutes turning the chicken until done or the internal temp reaches 165 degrees.
Remove from skillet and let it drain on a wire rack. This ensures the crust stays crispy.
