Buttermilk Fried Chicken
The perfect blend of sweet and spice, this juicy fried chicken has a crust that is extra crispy and oh, so flavorful!
Equipment
Ingredients
- 1 qt whole milk
- ¾ cup kosher salt
- ½ cup sugar
- 8 lb bone-in chicken pieces
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 1 tsp sweet paprika
- 1 tsp hot sauce
- ½ tsp black pepper
- 2 tbsp kosher salt
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 4-5 cups all-purpose flour
- 1 qt vegetable oil, for frying
Instructions
- Warm 1 cup of milk, the salt and sugar over medium heat until sugar and salt are dissolved (do not bring to a boil). Remove from heat, and add mixture to the remaining milk. Add the chicken pieces, cover and refrigerate for 4 hours.
- Remove chicken from marinade, and pat dry.
- Combine eggs, buttermilk, sweet paprika, hot sauce, salt, pepper, baking powder and baking soda. Whisk well.
- Place @ 2 cups of flour in a separate bowl. Dredge chicken piece with flour,tapping off any excess. Dip chicken into buttermilk, letting any extra buttermilk drip off into the bowl, then dip chicken back into the flour, coating all sides. Place on a rack, and continue until all chicken is coated. Add more flour as needed.
- Heat the oil in a large skillet to 350⁰F. Add chicken in a single layer to pan, and cook over medium heat, tuning occasionally, until golden, @18-20 minutes until internal temperature reaches165⁰ F.
- Remove chicken to rack to cool and drain. Fry remaining chicken, serve immediately.
Nutrition
Serving: 1gCalories: 2983kcalCarbohydrates: 95gProtein: 145gFat: 224gSaturated Fat: 45gPolyunsaturated Fat: 103gMonounsaturated Fat: 61gTrans Fat: 2gCholesterol: 477mgSodium: 455mgPotassium: 1796mgFiber: 2gSugar: 31gVitamin A: 1007IUVitamin C: 2mgCalcium: 464mgIron: 9mg
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