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Buttermilk Fried Chicken

Fried Chicken is one of those dishes, that is perfect to enjoy all year long. Whether you are having a big holiday get together or enjoying a potluck with some friends during the Summer, nothing says good home cookin’ like Buttermilk Fried Chicken!

With the Fourth of July Holiday right around the corner, we thought it would be fun to share recipes from around the United States! When we think of the South, we immediately think of Fried Chicken, how about you?

The secret to this delicious Buttermilk Fried Chicken is the brining, it adds a little sweetness and makes the chicken very moist. I’ll have to say, the buttermilk makes all the difference.

Doug fried up a whole chicken after cutting it into pieces, maybe we can get him to show you how to do that. Or you can certainly use drumsticks, we like those too.

One of my favorite things to do is pack a picnic with some Potato Salad, Chips and Lemonade and head to the park for dinner.

Stay tuned as we travel around the United States and share American Recipes for 4th of July!

Buttermilk Fried Chicken

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Buttermilk Fried Chicken

The brining makes all the difference with this moist chicken. Recipe from PocketChangeGourmet.com. Adapted from Make & Take Cookbook

Ingredients

  • 3 cups buttermilk
  • 1/3 cup kosher salt
  • 2 tablespoons sugar
  • 2-3 pounds Chicken - drumsticks, thighs, whatever you like
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Seasoned salt
  • 3/4 cup buttermilk
  • Vegetable oil for frying

Instructions

  1. In a large resealable bag, pour the milk, salt and sugar
  2. Add the chicken, seal and place in fridge for 2-4 hours
  3. Remove from refrigerator and pat dry
  4. In a medium bowl combine the flour, and seasonings
  5. In another medium bowl, pour the 3/4 cup buttermilk
  6. Dip chicken in flour mixture, milk and back into the flour
  7. Heat oil in heavy skillet to 350 degrees
  8. Carefully add chicken to oil. Cook 12-15 minutes or until internal chicken temperature is 170 degrees for breasts and 180 degrees for thighs or drumsticks

Notes

Prep time doesn't not include 2-4 hours for brining

http://pocketchangegourmet.com/buttermilk-fried-chicken-and-weekly-menu-plan/

Linking to…Gooseberry Patch

Comments

  1. Buttermilk is the best way to go with fried chicken! That’s what we used to use in the restaurant, too!
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  2. How much oil do you use?

    • Hi Debby, the amount of oil will depend on your chicken. We typically use about 1 cup in a large skillet.
      Thanks for stopping by!
      ~Liz

  3. How do you make buttermilk if you don’t have any on hand ? I know you can make some with vinegar/lemon, just don’t know what the ratio is ?

    • Hi Lee, I typically put a splash – about 1-2 tablespoons of vinegar in a 1 cup measuring cup then fill with milk, let set a couple minutes.
      Happy Cooking!
      ~Liz

  4. Margaret Inmon says:

    Why do you not fix these recipes so they can be printed. I have to do control P to print and needless to say it prints everything no just the recipe. Can this be fixed?

    • Hi Margaret, all of our recipes are printable. The recipe is shown in a shaded area, within that box, in the upper right hand corner there is a printer icon. Click on that and it will open to the printable version.
      ~Liz

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