It’s Monday!!! And we are going Southern here at the District Baker. Now I love, like really love fried chicken, I could eat it everyday. So you know I had to share with you one my favorite fried chicken recipes. Buttermilk Fried Chicken.
Its all about the marinade, of butter milk, worshoshire sauce, paprika, salt and pepper. I let the chicken mariniate overnight, but if I’m short on time I let it marinate for at least a hour,f two hours is preferred. I like to season the chicken before putting into the buttermilk mixture.
After your chicken marinated, its time to dredge in flour. The flour mix will consist of all propose flour, salt, pepper, paprika, cayenne pepper.
And now it time to Fry the chicken!!!!
I could go on and on about the chicken but I won’t bore you. There are so many different ways to fry chicken, my Buttermilk Friend Chicken is crispy on the outside while the meat is juicy on the inside.
I hope you enjoy and if you try recipe #districtbaker.
Eat Bake & Love
- 2 cups buttermilk
- 2 tbsp worcestershire sauce
- 1 tsp salt
- 1 teaspoon ground black pepper
- 1 tsp cayenne pepper
- 1 pound chicken wings any chicken pieces can be used
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 5 cups vegetable oil for frying
Whisk together buttermilk, worcestershire sauce salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours or overnight.
When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.