Buttermilk Fried Chicken

buttermilk-fried-chicken
Photo by Levi Brown
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 930 calories
    • Fat 80 g
    • Sat Fat 11 g
    • Cholesterol 150 mg
    • Sodium 650 mg
    • Protein 39 g
    • Carbohydrate 13 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 2 mg
    • Calcium 40 mg

Combine chicken pieces, buttermilk, hot sauce, salt, and pepper in a large resealable plastic bag. Refrigerate 2 hours or up to overnight.

Drain; season with salt.

Dredge in flour, shaking off the excess.

Ingredients

  1. Check 2 pound bone-in, skin-on chicken pieces
  2. Check 1 cup buttermilk
  3. Check 1 tablespoon hot sauce
  4. Check Kosher salt and pepper
  5. Check 2 cups all-purpose flour
  6. Check Canola oil

Directions

  1. Combine chicken pieces, buttermilk, hot sauce, salt, and pepper in a large resealable plastic bag. Refrigerate 2 hours or up to overnight.
  2. Drain; season with salt.
  3. Dredge in flour, shaking off the excess.
  4. Fry in batches, turning occasionally, in 1 inch of canola oil over medium heat (360° F on a deep-fry thermometer), until cooked through, 10 to 15 min.

* Total Time includes marinating