Buttermilk Southern Fried Chicken
An American dish of buttermilk and frying chickens, seasoned with paprika and cooked in a pan.
Serves 4 · Easy
Ingredients
Method
Start cooking mode- easy
- 1
Wash chicken pieces thoroughly and pat dry. Place chicken in a long, shallow glass baking dish.
- 2
Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
- 3
Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
- 4
Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
- 5
Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
- 6
When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
- 7
Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy. Serve at once. Serves 4.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
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