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Crispy Buttermilk Fried Chicken

Source: © Food & Wine Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Total Time:  1 Hour
Chicken gets soaked in a buttermilk bath, resulting in moist-on-the-inside, crispy-on-the-outside fried chicken.
3 cups  buttermilk
2 tablespoons  kosher salt
1 tablespoon  freshly ground black pepper
2 teaspoons  cayenne pepper
4 pounds  medium chicken wings, thighs and drumsticks
2 cups  all-purpose flour
1 teaspoon  onion powder
1 teaspoon  garlic powder
1 teaspoon  kosher salt
1 teaspoon  freshly ground black pepper
1/2 teaspoon  cayenne pepper
vegetable oil for frying
Crispy Buttermilk Fried Chicken Recipe at
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.

Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.

In a deep skillet, heat 1 inch of oil to 350°. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
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Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Buddy Reviewed: 03/15/2012
Fried Goodness
Good recipe. Very similar to the fried chicken I grew up on. I do have a problem with letting the chicken set out of the fridge for 2 hours even in the buttlermilk solution. Safer to let it soak in the fridge.
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