Buttermilk Fried Chicken
shared by Jennifer
Buttermilk Fried Chicken
shared by Jennifer in Chicken & Deep Fried
Details:
-
PT1H30M
- Prep Time: 1 Hour 30 Minutes PT40M
- Cook Time: 40 Minutes PT2H10M
- Total Time: 2 Hours 10 Minutes
- Difficulty: Intermediate
- Serves: 6 people
- Cuisine: American
Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.In another re
Ingredients:
- 1 Perdue® Fresh Whole Chicken
- 2 cups Buttermilk
- 3 cups All-purpose Flour
- 1 tbsp. Baking Powder
- 1 tbsp. Salt
- 2 tsp. Garlic Powder
- 1 tsp. Black Pepper
- Vegetable Oil For Frying
Directions:
- Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.
- In another resealable plastic bag, combine flour, baking powder, salt, garlic powder and black pepper. Shake to mix well.
- Move one piece of chicken at a time from marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.
- Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry chicken a few pieces at a time so oil doesn’t cool down.
- Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.
- Chicken is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep chicken crispy.