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How to Make Buttermilk Fried Chicken

October 30th, 2013 Cooking

Fried chicken is a delicious and inexpensive meal that many people love. Fortunately, making homemade fried chicken is as simple as it is popular. Here is a classic recipe with a few adaptations from a version by Bon Appétit.

To make your own buttermilk fried chicken you'll need:

2-3 pounds of chicken thighs, drumsticks, breasts and/or wings
1 quart buttermilk
1-1/2 tablespoon salt
1 tablespoon pepper
1 tablespoon cayenne pepper (optional)
2 cups flour
2 teaspoons garlic powder
2 teaspoons onion powder

Begin by pouring the buttermilk into a large mixing bowl. Mix 1 tablespoon of salt, 1/2 tablespoon of pepper and the cayenne into the buttermilk to make a brine for the chicken. Place the chicken pieces into the brine, making sure to coat and submerge all pieces. Cover the bowl with a lid or plastic wrap and refrigerate overnight. If overnight is not an option, cut the brining time to about an hour. 

When chicken is done brining, let it sit at room temperature for about an hour. Meanwhile, mix the flour, garlic powder, onion powder and remaining salt and pepper in medium size mixing bowl. After the chicken has stood, heat the oil to 350 degrees Fahrenheit in a Dutch oven, cast iron skillet or other deep pan. While the oil is heating, coat each piece of chicken with the flour mixture and set aside, being sure to shake off any excess brine before coating. When the oil has reached 350 degrees and the chicken is coated, place into the hot oil in batches of 4 to 5 pieces. Fry until golden brown and to an internal temperature of 165 degrees. Remove and set on a wire rack with paper towels or newspaper underneath to cool. Repeat until all chicken is cooked.

Serve with your favorite sauce or try making homemade honey mustard by combining equal parts mustard and honey until well blended.