Buttermilk fried chicken is one of those dishes that has eluded me in the past. As a fan of fried chicken, I have tried to make buttermilk fried chicken, but was unsuccessful. The other day, I decided to try again with a different recipe and I am glad to say that it was a success!
My family raved about this recipe that I found. The chicken pieces were soaked in buttermilk overnight. After soaking the chicken, it is drained and then fried until just lightly browned. It is finished off in the oven. The chicken came out crispy on the outside and nice and moist on the inside. I attribute the success of this dish to the fact that the chicken is finished off in the oven. It is definitely a technique that I will be using in some other chicken dishes. Enjoy!
- 3 lbs chicken pieces of your choice
- 4 cups buttermilk
- 1 cup all-purpose flour
- Salt and freshly cracked black pepper, to taste
- Vegetable oil, for frying
Season chicken pieces with salt and pepper. Place in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour and 1 teaspoon salt in a shallow dish. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
Fry coated chicken, in batches, in hot oil for about 2 minutes on each side or until the coating is a light golden brown. Transfer browned chicken to a metal baking rack set on a sheet pan.
Place sheet pan with the browned chicken in the preheated oven and bake for 30 to 40 minutes or until the chicken is no longer pink inside. Serve hot.
Recipe source: foodnetwork.com