Traditional southern fried chicken recipes are simply chicken dredged in flour (corn flour) and deep fried, but this recipe use a most unusual ingredient – buttermilk – to further tenderize the chicken and gives it the moist texture when served. I use the pan fried technique (different than deep fried) since I use enough oil to cover half the chicken when frying in the pan. Also you need to use a cast iron pan as it retains the heat much better and it’ll give you the crispy coating when done. This buttermilk fried chicken is great hot, but also makes a wonderful picnic item served cold.
Time required: 1 hour and 30 minutes
- Use a cast iron pan
- Use corn oil or peanut oil
- Soak chicken in butter milk over night or at least eight hours
- 1 cups buttermilk
- 1 whole fryer (3-4 lbs) – cut into ten pieces with back bone removed
- 4 tablespoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon of garlic powder
- ½ teaspoon of Spanish paprika
- 4 cups all purpose flour
- ¾ cups peanut oil (for pan frying)
- In a large mixing bowl add the buttermilk, add chicken pieces. Refrigerate overnight.
- Take chicken pieces out and put on a cookie rack for dripping (allow the excess butter milk to drip)
- Sprinkle spice mix on chicken (both side) and let it sit for an hour.
- Dredge chicken pieces in flour and do not shake off excess.
- Heat the cast iron pan in medium heat and carefully place chicken pieces in the pan. You only want enough oil to cover half the chicken. You’ll get a crispy coating and a golden brown color.
- Fry one side for five minutes and turn over for another five minutes.
- Leave cooked chicken pieces on a cookie rack to drip excess.
- Serve chicken hot or at room temperature within 2 hours, or chill up to 1 day and serve cold.