Description
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Ingredients
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 whole chicken, cut into pieces
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 5 cups vegetable oil for frying
Instructions
- Whisk together buttermilk
- mustard
- salt
- pepper
- and cayenne in a bowl; pour into a resealable plastic bag. Add chicken pieces
- coat with marinade
- squeeze out excess air
- and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- Combine flour
- baking powder
- garlic powder
- and onion powder in another resealable plastic bag; shake to mix thoroughly.
- Working with one piece at a time
- transfer marinated chicken to the dry ingredient bag
- seal the bag
- and shake well to coat. After all chicken pieces are coated
- repeat the process by dipping them in buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat.
- Fry chicken in batches in hot oil
- turning chicken occasionally
- until golden brown and juices run clear. An instant-read thermometer inserted into the meat should read at least 165 degrees F (74 degrees C).
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 3 hrs
Servings: 8