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Buttermilk fried chicken Recipe

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This recipe for Buttermilk fried chicken is from Culinary Queen, 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:  
2 lbs tenderloins (or boneless chicken breast)
3-4c vegetable oil
Marinade:
1c buttermilk
1½ t salt
¼t cayenne
¼t garlic powder
¼t paprika
Breading:
1½c all purpose flour
1½t baking powder
1t salt
¾t black pepper
¾t garlic powder
¾t paprika
3T buttermilk
Directions:
Directions:
Place chicken and marinade ingredients in a large ziplock bag. Place in fridge for at least 4 hrs and up to 24 hrs.
In large bowl combine all breading ingredients except buttermilk. Once we'll combined, stir in 3 T buttermilk until combined.
Dip marinated chicken in breading and set aside. Heat oil in large, high sided skillet or pot over med-high heat (350º). Add chicken but don't over crowd the pan. Cook flipping until internal temperature reaches 165º. Remove and place on paper towel lined plate. Repeat until all chicken is cooked.
To make a gravy: pour out all but ⅓ cup oil and crumbles from bottom of pan. Add ⅓c flour to make a roux, heating for at least 1 min. Add 3c milk and stir constantly until thickened. Add salt & pepper to taste.

 

 

 

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