Buttermilk Fried Chicken


  • 1 quart buttermilk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 3-4 pounds chicken pieces
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoon garlic powder
  • 2 tablespoon onions powder
  • 1/2 teaspoon cayenne pepper
  • 2-3 cups vegetable oil for frying


  1. Whisk together the buttermilk, salt, pepper, and cayenne in a bowl.
  2. Place the chicken into a flat container with a lid or in a gallon zip lock bag.
  3. Pour the buttermilk mixture over the chicken.
  4. Marinate in the refrigerator for 4 to 8 hours.
  5. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, onion powder and cayenne in another plastic bag or bowl and combine.
  6. Transfer one marinated chicken piece at a time into the dry ingredients, and shake well to ensure complete coverage.
  7. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  8. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil.
  9. When the oil is hot, shallow fry the chicken in batches until golden brown.
  10. Place on a cookie tray and bake at 350 for 30-45 minutes or until the chicken reaches 165 degrees internally.

Source: My kitchen


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