Buttermilk Fried Chicken
This chicken is especially good the next day eaten cold. It's also a great take-along for a picnic.
Serves: 4Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Easy
- 1½ cups buttermilk
- 3 lb. whole chicken, cut into 8 serving pieces
- ½ cup all-purpose flour
- 1½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. paprika
- ½ tsp. garlic powder
- Large pinch of grated nutmeg
- Oil for deep-frying
- Pour the buttermilk into a large nonmetallic bowl. Add the chicken pieces to the buttermilk and turn to coat. Cover and refrigerate, turning occasionally, for 2 to 3 hours.
- In a large bowl, combine the flour with the salt, pepper, paprika, garlic powder, and nutmeg. Remove the chicken pieces from the buttermilk and shake off any excess liquid. Allow to drain. Toss the chicken pieces in a large plastic food storage bag with the flour mixture to ensure the pieces are evenly coated.
- Pour ¾ inch of oil into a deep skillet and heat to 350°F. Use a deep-fry thermometer to get an accurate reading.
- Fry the chicken in batches to avoid overcrowding the pan. Cook for about 10 to 15 minutes, turning occasionally so the pieces cook to an even crispy golden brown. Drain the chicken on paper towels.