Weeknight Buttermilk Fried Chicken Recipe

Name: Weeknight Buttermilk Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, cut up into 10 pieces; 2 cups buttermilk; 1 tablespoon red hot pepper sauce; 2 teaspoons salt, divided; 1 cup flour; 1/2 cup seasoned breadcrumbs; 2 teaspoons granulated garlic; 2 teaspoons paprika; 1 teaspoon freshly ground black pepper; Vegetable oil, for frying

Servings: persons

1 chicken, cut up into 10 pieces
2 cups buttermilk
1 tablespoon red hot pepper sauce
2 teaspoons salt, divided
1 cup flour
1/2 cup seasoned breadcrumbs
2 teaspoons granulated garlic
2 teaspoons paprika
1 teaspoon freshly ground black pepper
Vegetable oil, for frying

1
Marinate the chicken in a mixture of the buttermilk, pepper sauce, and 1 teaspoon of the salt in a large glass bowl.
2
Let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once.
3
Once ready to cook, remove the chicken from the refrigerator.
4
Preheat the oven to 350 degrees F.
5
Remove the chicken from the buttermilk and blot the excess liquid with paper towels.
6
Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl.
7
In a large frying pan, heat 1-inch of oil over medium-high heat.
8
Working in batches, toss the chicken in the flour, making sure the chicken is fully coated and dry.
9
Fry the chicken 3 minutes on each side.
10
Then transfer each piece of chicken to a baking sheet lined with a cooling rack and bake until the internal temperature is 170 degrees F, about 15 more minutes.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 chicken, cut up into 10 pieces, 2 cups buttermilk, 1 tablespoon red hot pepper sauce, 2 teaspoons salt, divided, and more.

Yes, Weeknight 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.

Weeknight Buttermilk Fried Chicken

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