This buttermilk fried chicken recipe is a fan favorite that combines flavors of garlic and cayenne to make a succulent meal for the family.
Buttermilk Fried Chicken Ingredients
- 2 cups Kalona SuperNatural 2% Reduced Fat Cultured Buttermilk
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne
- 3 to 4 pounds chicken, pieces such as thighs, legs or breast
- 2 to 3 high heat oil such as canola
- 2 cups flour
Buttermilk Fried Chicken Directions
In a large sealable bag or shallow container, add Kalona SuperNatural™ 2% Reduced Fat Cultured Buttermilk. Whisk in all spices (paprika, black pepper, onion, garlic and cayenne). Add chicken to buttermilk marinade, seal or cover container and place in refrigerator. Marinate overnight if you can, but a minimum of 4 hours for best flavor. Flip chicken in bag or container halfway through marinating. When the chicken is ready, add canola to a large skillet and start heating on medium-high heat. In a large sealable bag, add flour. Place chicken two pieces at a time, seal bag and shake. Make sure chicken is coated well with the flour. Place on a plate and continue coating chicken until each piece is ready. Check oil by dropping a pinch of flour into skillet. If it bubbles, then it’s hot enough. Slowly add chicken to skillet, leaving room to flip the pieces. Fry for 10 to 15 minutes on each side until golden brown. For safety, always check temperature of chicken to be 165F before serving.
You may leave the skin on chicken for crispier chicken or remove for a healthier version. Add enough oil in skillet to have approximately ¼ inch layer before chicken is added.
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Buttermilk Fried Chicken
Description
This buttermilk fried chicken recipe is a fan favorite that combines flavors of garlic and cayenne to make a succulent meal for the family.
Ingredients
- 2 cups Kalona SuperNatural 2% Reduced Fat Cultured Buttermilk
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne
- 3 to 4 pounds chicken, pieces such as thighs, legs or breast
- 2 to 3 high heat oil such as canola
- 2 cups flour
Instructions
In a large sealable bag or shallow container, add Kalona SuperNatural™ 2% Reduced Fat Cultured Buttermilk. Whisk in all spices (paprika, black pepper, onion, garlic and cayenne). Add chicken to buttermilk marinade, seal or cover container and place in refrigerator. Marinate overnight if you can, but a minimum of 4 hours for best flavor. Flip chicken in bag or container halfway through marinating. When the chicken is ready, add canola to a large skillet and start heating on medium-high heat. In a large sealable bag, add flour. Place chicken two pieces at a time, seal bag and shake. Make sure chicken is coated well with the flour. Place on a plate and continue coating chicken until each piece is ready. Check oil by dropping a pinch of flour into skillet. If it bubbles, then it’s hot enough. Slowly add chicken to skillet, leaving room to flip the pieces. Fry for 10 to 15 minutes on each side until golden brown. For safety, always check temperature of chicken to be 165F before serving.
You may leave the skin on chicken for crispier chicken or remove for a healthier version. Add enough oil in skillet to have approximately ¼ inch layer before chicken is added.
- Category: Dinner
- Cuisine: American