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Buttermilk Fried Chicken
Serves 4 to 6
2 pounds chicken (drumsticks and wings work best)
1 cup buttermilk
2 cups flour
1 teaspoon paprika
salt & pepper, to taste
6 cups vegetable or rapeseed oil
Fill a large skillet with high sides (preferably cast iron) half full with vegetable oil. Set stove to high heat, but lower if the oil begins to smoke.
Fill one shallow bowl with buttermilk and the other with flour, paprika, salt and pepper. Dip chicken pieces in buttermilk, then cover with flour thoroughly (the flour will act like a blanket that seals in moisture). Set aside onto a cookie sheet.
Place chicken pieces in skillet until the skillet is full. Brown chicken on both sides, then reduce heat. Cover the skillet and cook chicken on low heat for about 30 minutes. Then, increase heat again and fry until crispy.
Place chicken pieces on a plate covered in a paper towel. Keep chicken warm in the oven while frying the rest of the chicken.
Submitted by: Pete on September 6, 2011, 7:45 pm
This recipe is included in 4
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