BUTTERMILK SOUTHERN FRIED CHICKEN

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Buttermilk Southern Fried Chicken image

Make and share this Buttermilk Southern Fried Chicken recipe from Food.com.

Provided by Dine Dish

Categories     Whole Chicken

Yield 4 serving(s)

Number Of Ingredients 9

2 -3 lbs frying chickens, cut up
2 cups buttermilk
1 cup all-purpose flour
2 teaspoons salt (or to taste)
1 teaspoon black pepper, Freshly ground (or to taste)
1 teaspoon paprika
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
to taste vegetable oil (for frying)

Steps:

  • Wash chicken pieces thoroughly and pat dry.
  • Place chicken in a long, shallow glass baking dish.
  • Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
  • Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
  • Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
  • Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
  • When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
  • Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
  • Serve at once. Serves 4.

Nutrition Facts : Calories 655.4, Fat 35.8, SaturatedFat 10.6, Cholesterol 175.7, Sodium 1451.9, Carbohydrate 30.4, Fiber 1.2, Sugar 6, Protein 49.8

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