BUTTERMILK FRIED CHICKEN RECIPE

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▢4-6 pound whole chicken cut into pieces ▢1 cup buttermilk ▢2 cups all-purpose flour for coating chicken ▢1 teaspoon paprika ▢garlic salt (with parsley flakes) ▢black pepper ▢vegetable oil

Ingredients

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Cut up chicken in pieces (You can skin them too if you prefer). If chicken is large, you may need to cut it into more pieces (we halved our chicken breasts so they would cook quicker). Set chicken pieces aside.

Instructions

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Put flour, paprika, garlic salt, and pepper in bag and shake around. Dip chicken pieces in buttermilk then place in flour mixture and shake around making sure to coat each piece. Place coated chicken on foil lined cookie sheet. Cover with wax paper and let sit until flour is paste-like consistency.

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Add oil to a large skillet and turn to MEDIUM-HIGH heat. Add chicken to the hot oil and brown on both sides. Reduce heat and let cook until internal temp is 165 degrees. 

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We cooked in batches – the wings and legs for about 15 minutes; thighs and breast halves were about 20 minutes. We turned the heat back up to MEDIUM-HIGH for an additional few minutes at the end.

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Drain chicken on a paper towel-lined plate. Keep chicken warm in oven until it's all done. Enjoy!

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