Recipe of the Day: Buttermilk Fried Chicken 🍽️🍗  

Healthy Fact of the Day: Buttermilk Fried Chicken, when enjoyed in moderation, can be a flavorful and crispy dish. Using buttermilk for marinating the chicken results in tender and juicy meat with a deliciously golden crust.

Now, let's dive into the recipe!

Buttermilk Fried Chicken

For the Marinade:

4 cups buttermilk
1 teaspoon hot sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
4 lbs chicken pieces (drumsticks, thighs, breasts)

For the Coating:

2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
Salt and black pepper to taste

For Frying:

Vegetable oil

In a large bowl, whisk together buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the coating mixture.
Preheat your oven to 200°F (93°C) to keep the fried chicken warm while preparing the remaining pieces.
Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (177°C).
Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off.
Coat each piece in the flour mixture, pressing the coating onto the chicken.
Fry the chicken in batches for about 12-15 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
Use a slotted spoon to transfer the fried chicken to a wire rack placed over a baking sheet. Keep the first batch warm in the preheated oven while frying the remaining pieces.
Allow the fried chicken to rest for a few minutes before serving.