“Buttermilk is the tart or sour liquid left after the butterfat has been removed from whole milk or cream after churning. And people swear to great fried chicken resulting from an overnight soak in buttermilk marinade then dipped in spiced flour and deep fried. Best fried chicken of your life – flavorful, juicy and super crispy.
The recipe is for basic fried chicken without much spices. But if you really want to ante up the flavor, add several fresh or dried herbs on the buttermilk marinade like thyme, parsley, rosemary, tarragon etc. Then also spice up the flour coating with 1 teaspoon each of cayenne, onion powder, garlic salt, celery seeds to name a few.”
If you can’t get your hands on buttermilk, here is my best substitute – 1 cup milk with 1 tablespoon lemon juice or 1 tablespoon vinegar. Combine together and let sit for 5 minutes.
BUTTER MILK FRIED CHICKEN
1 (3 pound) chicken, cut into 8 pieces
2 cups buttermilk
Flour Mixture for Dredging
2 cups flour
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Freshly ground black pepper
Canola Oil for Frying
1. Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate. I prefer overnight but you can do at least 3 hours.
2. Heat 1 inch of oil in a large deep skillet or cast iron pan for best results, over medium heat until a deep fry thermometer register 360.
3. Mix the flour, paprika, 1/4 teaspoon pepper and garlic powder in a 1-gallon plastic bag.
4. Put a few pieces of chicken inside the bag and shake to coat. Remove chicken pieces from the bag and shake off excess flour then place in hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
5. Repeat process until all chicken are fried.