Prep: 8 Hr | Cook: 15 Min
This recipe is a very straightforward buttermilk drench fried chicken. An uncomplicated dish that only requires a few simple ingredients; chicken, buttermilk, flour, peanut oil, and a few spices. These pan-fried chicken pieces are juicy inside and crispy outside. Thanks to the buttermilk brine.
Ingredients
2 1/2 to 3 lb chicken parts or pieces
BUTTERMILK BRINE
2 to 3 cups buttermilk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon seasoning salt
FOR THE 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
FOR THE COOKING OIL:
peanut oil
How to Make Dee Dee’s Southern Fried Buttermilk Chicken
TO MAKE BUTTERMILK BRINE:
Step 1: Prepare the chicken. Rinse and slice away any excess fat.
Step 2: Stir in a teaspoon of salt, pepper, and seasoning salt into the buttermilk then soak the chicken into the buttermilk mixture. Refrigerate for 8 hours.
TO MAKE THE BATTER:
Step 3: In a large freezer bag, combine the flour, seasoning salt, pepper, salt, cayenne pepper, Hungarian paprika, and garlic powder. And set aside.
Step 4: After at least 8 hours, remove the chicken from the fridge and take out the chicken from the buttermilk mixture, shaking excess buttermilk mixture off.
Step 5: Transfer the chicken a few pieces at a time to the flour mixture and evenly coat them. Once coated, place the chicken pieces on a wire rack, allowing them to air dry for about 30 to 40 minutes. When doing so, you are allowing the chicken to come to room temperature and for the moisture to dry out. This will help cook the pieces evenly and fry up crispier.
Step 6: When frying, make sure that the peanut oil is already 370 to 375 degrees. Fry the chicken pieces and make sure to not overcrowd the pan until golden brown on each side. It is suggested to use peanut oil so the chicken will not burn.
Ingredients
- 2 1/2 to 3 lb chicken parts or pieces
- BUTTERMILK BRINE
- 2 to 3 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon seasoning salt
- FOR THE 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
- FOR THE COOKING OIL:
- peanut oil
Instructions
TO MAKE BUTTERMILK BRINE:
Step 1: Prepare the chicken. Rinse and slice away any excess fat.
Step 2: Stir in a teaspoon of salt, pepper, and seasoning salt into the buttermilk then soak the chicken into the buttermilk mixture. Refrigerate for 8 hours.
TO MAKE THE BATTER:
Step 3: In a large freezer bag, combine the flour, seasoning salt, pepper, salt, cayenne pepper, Hungarian paprika, and garlic powder. And set aside.
Step 4: After at least 8 hours, remove the chicken from the fridge and take out the chicken from the buttermilk mixture, shaking excess buttermilk mixture off.
Step 5: Transfer the chicken a few pieces at a time to the flour mixture and evenly coat them. Once coated, place the chicken pieces on a wire rack, allowing them to air dry for about 30 to 40 minutes. When doing so, you are allowing the chicken to come to room temperature and for the moisture to dry out. This will help cook the pieces evenly and fry up crispier.
Step 6: When frying, make sure that the peanut oil is already 370 to 375 degrees. Fry the chicken pieces and make sure to not overcrowd the pan until golden brown on each side. It is suggested to use peanut oil so the chicken will not burn.
