Hot Buttermilk Fried Chicken

This recipe is a cherished tradition that brings deep comfort and joy. The buttermilk tenderizes the chicken while infusing it with flavor, creating a truly delightful meal that'll remind you of home.

Ingredients

• For the chicken:

  • 4 pounds of chicken pieces (legs, thighs, breasts)
  • 2 cups buttermilk
  • 2 tablespoons hot sauce (adjust to taste)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

• For the coating:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika

• For frying:

  • Vegetable oil (enough for frying)

Cooking Instructions

1. Marinate the Chicken:

   • In a large bowl, combine the buttermilk, hot sauce, salt, pepper, garlic powder, and paprika.
   • Add the chicken pieces to the marinade, making sure they're well coated. Cover and refrigerate for at least 4 hours, or overnight for the best results.

2. Prepare the Coating:

   • In another bowl, mix the flour, baking powder, cayenne pepper, salt, black pepper, and paprika.

3. Preheat the Oil:

   • In a large pot or deep skillet, heat about 3 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil's temperature is just right!

4. Coat the Chicken:

   • Remove the chicken pieces from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, ensuring they are evenly coated. Shake off the excess flour.

5. Fry the Chicken:

   • Carefully place the coated chicken pieces into the hot oil, a few pieces at a time to avoid overcrowding. Fry for about 12-15 minutes, until golden brown and cooked through, turning occasionally for even browning.
   • Use a meat thermometer; the internal temperature should reach 165°F (74°C).

6. Drain and Rest:

   • Once cooked, remove the chicken and let it drain on a wire rack or paper towels to remove excess oil. Sprinkle a pinch of salt on top while it’s still hot.