Buttermilk Fried Chicken
I like fried chicken and this is a
great recipe to try at home. Adjust the spices to your own taste. This is a fundamental recipe which you can customize to your taste. I do not know what it has to do with marinating the chicken in the buttermilk. It simply does something to it that makes it really tender and oh, so scrumptious.
1 broiler-fryer chicken cut into pieces
1 cup buttermilk
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
Vegetable oil for frying
Place chicken parts into a large bowl. Put the buttermilk over chicken and marinate for 2 hours or overnight.
Combine the flour, paprika, salt and pepper, blending well to combine.
Take the chicken from the buttermilk and place in flour mix. Make sure to coat all sides well.
Put 1 to 2 inches of oil in frying pan and fry until one side is golden brown, then turn and brown other side roughly 20 minutes total. Remove chicken and place on paper towels to drain off excess grease, (or you can brown on both sides till lightly golden 5 to 8 minutes, put and get rid of on paper towels to absorb excess grease, then put on a baking sheet and location in a preheated 350 degree F oven up until juices run tidy. This is the approach I prefer. I don't like genuine greasy fried chicken, crispy is what I like).
I love fried chicken and this is a fantastic dish. I don't understand what it is about marinating the chicken in the buttermilk. Get rid of chicken and location on paper towels to drain off excess grease, (or you can brown on both sides up until lightly golden 5 to 8 minutes, eliminate and place on paper towels to take in excess grease, then location on a baking sheet and place in a preheated 350 degree F oven up until juices run clean. I don't like genuine greasy fried chicken, crispy is what I like).
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