Buttermilk Fried Chicken

1. 1

   Toss the chicken, buttermilk and 1 teaspoon salt in a bowl.

2. 2

   Cover and refrigerate, 1 hour.

3. 3

   Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

4. 4

   Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl.

5. 5

   Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture.

6. 6

   Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed).

7. 7

   Drain on paper towels.

8. 8

   Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes.

9. 9

   Serve hot or at room temperature.

10. 10

    Photograph by Mark Peterson

* Per serving · 4 servings · Values may vary.

No additional tips available.