Buttermilk fried chicken

Name: Buttermilk fried chicken
Cook time: 32 min
Total time: 32 min
Cuisine: American
Ingredients: 6 chicken leg quarters; 2 cups buttermilk; 2 tablespoons HEB creole seasoning; 1 teaspoon smoked paprika; 4 cups all purpose flour; 5 tablespoons kosher salt; 2 tablespoons black pepper; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 teaspoons smoked paprika; 1 teaspoon cayenne; 3 quarts vegetable oil

6 steps

Cook:32min

Buttermilk Fried Chicken is down home comfort food at its best! A buttermilk marinade with a touch of cayenne ensures juicy meat, while a flour dredge spiked with garlic and onion powder before getting fried on the stovetop! flavorful crust in every bite.

Updated at: Thu, 17 Aug 2023 10:38:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories5516.2 kcal (276%)

Total Fat566 g (809%)

Carbs73.8 g (28%)

Sugars4.6 g (5%)

Protein47 g (94%)

Sodium5902 mg (295%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Prep chicken by frenching the leg quarters and deboning chicken thigh or buy thighs and drumsticks separate. Cook thighs and legs separately.

Step 2

In a large bowl, combine the buttermilk with creole seasoning, smoked paprika & Tabasco sauce

Step 3

Add the chicken to buttermilk mix and refrigerate over night.

Step 4

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

Step 5

Preheat oil in a cast iron Dutch oven to 325. 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 few min.

Step 6

In a cast iron Dutch oven, heat the oil to 325°F. Set another rack over a baking sheet lined with paper towels. Fry the chicken in batches, maintaining the oil temperature at 325 first 6 minutes then rest for 6 minutes. Fry a second time at 305 for 5 minutes then rest for 5 minutes. On the 3rd fry, fry chicken at 325 for 5 minutes until golden and an instant-read thermometer inserted in the thickest part of each piece registers 165°F, 15 to 18 minutes.