Classic Buttermilk Fried Chicken

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Classic Buttermilk Fried Chicken

Classic Buttermilk Fried Chicken


  • Author: Man Who Eats
  • Total Time: 24 hours
  • Yield: 8 pieces 1x

Ingredients

Scale
  • 8 pieces of chicken thighs and drumsticks
  • 6 cups vegetable oil

Marinade

  • 2 cups buttermilk
  • 1 Tbsp kosher salt
  • 1 tsp pepper
  • 2 Tbsp hot sauce

Dredge

  • 3 cups all purpose flour
  • 3 Tbsp poultry seasoning (salt, pepper, garlic, thyme, rosemary)

Instructions

  1. Make the marinade by whisking together buttermilk, hot sauce, salt and pepper.
  2. Place chicken in resealable bag and pour marinade over top. Refrigerate for 4-24 hours.
  3. Prepare dredge by combining flour and poultry rub
  4. Remove chicken pieces from buttermilk mixture and toss in flour mixture. Let chicken rest in refrigerator for 30 minutes to allow time for flour to stick to chicken.
  5. In a large pot, heat oil to 350 degrees. Be careful not to overfill the pot.
  6. Place chicken in oil and fry to 12-18 minutes. You may need to cook the chicken in batches so as to not overflow the pot.
  7. Rest chicken on cooling rack for 5 minutes. Drizzle with honey (optional) and serve with your favorite comfort sides.
  • Prep Time: 24 hours
  • Cook Time: 12-18 minutes
  • Category: Poultry
  • Method: Fried
  • Cuisine: American

Keywords: Fried, Chicken, Southern, Buttermilk, Deep fried

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