Buttermilk Fried Chicken
Published October 5, 1991
- Total Time
- 45 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 to 3 pounds chicken (use thighs, legs and wings)
1 quart buttermilk
1 cup flour
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup vegetable oil
Nutritional analysis per serving (6 servings)
24 grams carbs; 148 milligrams cholesterol; 879 calories; 39 grams monosaturated fat; 13 grams polyunsaturated fat; 12 grams saturated fat; 68 grams fat; 1 gram fiber; 956 milligrams sodium; 43 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken pieces in a large bowl and cover with the buttermilk. Set aside, covered and refrigerated, for several hours or overnight.
- Step 2
Place the flour, salt and pepper in a large paper or plastic bag. Remove the chicken from the buttermilk, shaking off any excess. Working in batches of 2 or 3 pieces, place chicken in the bag and shake until coated with the flour and seasonings.
- Step 3
Heat the oil in a large skillet over medium-low heat. Fry the chicken, working in batches if necessary and turning the pieces often, 20 to 30 minutes, or until golden brown on all sides.
Private Notes
Comments
Agree with Bree, moist on the inside and crispy on the outside. I did use one tweak suggested by a commenter on another NYT Fried Chx recipe...they replaced the flour w/corn starch. I wasn't feeling brave so I did a 50-50 split and it was amazing. Used a candy thermometer to watch temp of the oil and kept it around 350F. First piece was cooked at 370 and it browned way too quickly. First time making fried chicken and I was amazed how good it came out!
This turned out perfectly - moist on the inside, crispy on the outside. A no-fuss recipe that's perfect for company.