Buttermilk Southern Fried Chicken Foodie Friday
Don’t mistake barbecue chicken for fried chicken, please. Very different but still nice.
Buttermilk Fried Chicken (Prep. time 4 hours including time marinating. Serves 4-6)
2 pounds cut-up chicken
2 C. buttermilk
3 Tb. paprika
2 tsp. powdered mustard
¼ tsp. Tabasco Sauce
Cracked black pepper
3 C. all-purpose flour
1 Tb. corn starch
4 C. vegetable oil
Combine buttermilk, 2 tablespoons paprika, 1 teaspoon powdered mustard, tabasco sauce salt and pepper in a large zip-top bag. Add the chicken pieces. Securely zip the bag and shake to thoroughly coat the chicken. Refrigerate for 3 hours to marinate. After marinating, remove the chicken from the refrigerator. On a large plate or pan, combine flour, corn starch, remaining paprika, mustard, salt and pepper. In a large pot, heat vegetable oil to 360 degrees. Remove the chicken from the buttermilk and set aside. Roll an individual piece in the flour, dip back into the buttermilk and coat again with the flour. Carefully place the chicken in the hot oil. Only fry 3 or four pieces at a time so the oil temperature doesn’t drop. Cook chicken about 15 minutes, depending on the size and thickness of the piece. The internal temperature should be about 150 degrees and the chicken will continue to cook at it rests.
(You should always season everything with the same ingredients. The corn starch helps make the crust even more crispy.)