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!
- 3 cups buttermilk
- ⅓ cup kosher salt
- 2 tablespoons sugar
- 2-3 pounds Chicken - drumsticks, thighs, whatever you like
- 2 cups flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon Seasoned salt
- ¾ cup buttermilk
- Vegetable oil for frying
- In a large resealable bag, pour the milk, salt and sugar
- Add the chicken, seal and place in fridge for 2-4 hours
- Remove from refrigerator and pat dry
- In a medium bowl combine the flour, and seasonings
- In another medium bowl, pour the ¾ cup buttermilk
- Dip chicken in flour mixture, milk and back into the flour
- Heat oil in heavy skillet to 350 degrees
- 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
Linking to…Gooseberry Patch