Buttermilk Fried Chicken – a delicious recipe with chicken, buttermilk, salt, pepper, flour, Vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine chicken and buttermilk in a large nonmetal bowl; cover and chill 8 to 12 hours. Drain chicken, discarding buttermilk.
2
Preheat oven to 350u00b0. Combine salt and pepper; sprinkle half of salt mixture over chicken. Combine remaining salt mixture and flour in a large zip-top plastic freezer bag. Place 2 pieces of chicken in bag; seal bag, and shake to coat. Remove chicken. Repeat procedure with remaining chicken.
3
Pour oil to depth of 1/4 inch in a large skillet. Fry chicken pieces, in 2 batches, in hot oil over medium-high heat 5 to 6 minutes on each side or until browned. Place chicken on a wire rack in a jelly-roll pan.
4
Bake at 350u00b0 for 30 minutes or until done.
1481
kcal
Calories
140
g
Fat
47
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (3 3/4-lb.) cut up whole chicken, 3 cups buttermilk, 2 teaspoons salt, 2 teaspoons pepper, and more.
Yes, Buttermilk Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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