SOUTHERN FRIED BUTTERMILK CHICKEN

SOUTHERN FRIED BUTTERMILK CHICKEN Copie SOUTHERN FRIED BUTTERMILK CHICKEN

SOUTHERN FRIED BUTTERMILK CHICKEN

Everyone loves fried chicken, right? Have you tried the best-fried chicken recipe ever? Lucky for you, because today I am going to share it with you! These fried chicken pieces are so juicy that they will give you satisfaction! Have a wonderful day, friends. Enjoy!

Prep Time: 8 hrs | Cook Time: 15 mins | Total Time: 8 hrs 15 mins

Ingredients

2 1/2 to 3 pounds chicken parts or pieces

BUTTERMILK BRINE:

2 to 3 cups buttermilk

1 teaspoon salt

1 teaspoon pepper

1 teaspoon seasoning salt

FLOUR BATTER INGREDIENTS:

3 cups self-rising flour

2 tablespoons seasoning salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 teaspoon Hungarian paprika

1 teaspoon salt

1/2 teaspoon garlic powder

peanut oil

Directions:

For the Buttermilk Brine:

Rinse the chicken pieces with water and remove any excess fat.

In a mixing bowl, add the buttermilk, seasoning salt, salt, and pepper. Stir until well combined.

Add the chicken pieces into the bowl with the buttermilk. Toss until well coated.

Place the bowl inside the fridge for about 8 hours.

For the Batter:

In a resealable bag, add flour, seasoning salt, Hungarian paprika, garlic powder, cayenne pepper, salt, and pepper. Whisk until well combined.

Remove the chicken from the fridge and buttermilk.

Add them into the batter and toss until well coated.

Place the coated chicken pieces on a wire rack and leave them to dry up for at least 30 minutes.

To Fry:

Place a deep skillet on the stove and turn the heat to medium.

Add enough oil to submerge the chicken pieces, then allow them to become hot.

Add the chicken pieces and fry for a few minutes until they turn golden brown and crispy. Make sure to fry them in batches to prevent overcrowding.

Remove the fried chicken pieces from the hot oil onto a clean plate lined with paper towels to drain any excess oil.

Serve hot and enjoy!

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