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Buttermilk Fried Chicken Recipe

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This recipe for Buttermilk Fried Chicken is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large (4 to 5 lbs.) frying chicken, cut into 8 or 10 pieces
2 c. buttermilk
1 T. paprika
2 tsp. salt
1 tsp. lemon pepper or fresh ground pepper
2 c. unsifted self-rising flour
Directions:
Directions:
Place chicken pieces and buttermilk in a large bowl or zip-top plastic bag, turning to coat chicken on all sides. Refrigerate 8 hours. Drain chicken and discard buttermilk. Combine paprika, salt, and pepper in a small bowl. Sprinkle 2 tsp. over chicken pieces. Place flour and remaining paprika mixture in a large plastic bag. Add chicken, to flour, one or two pieces at a time, and shake to coat. Place on a wire rack, skin side up, and let sit 30 minutes.
Preheat oven to 350º F. Heat ½ in. oil in a large deep skillet over medium-high heat to about 375º F. Fry chicken a few pieces at a time, 5 to 7 minutes or until nicely browned on both sides. Place browned chicken in a single layer in a shallow baking pan. Bake, uncovered, for 20 to 25 minutes or until juices run clear. Do not turn while baking.
Personal Notes:
Personal Notes:
You can also use an oiled wire rack in the baking pan to keep chicken from sitting in its own grease. If you like a heavier coating of crunch, dip the chicken in beaten egg thinned with a little water before rolling in the seasoned flour. You can add a little flavorful hot sauce to the egg if you like to "kick it up a notch".

 

 

 

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