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I have to admit, I am not a professional chicken fryer. In fact, when I made this chicken it was only the second time in my life that I have made fried, bone-in chicken. I just don’t prepare a lot of fried foods at my house. But as a Southern girl, fried chicken is one of those dishes you need to know how to make, along with sweet tea!
Buttermilk Fried Chicken
1 fryer chicken, cut up
1 quart plus 1/4 cup buttermilk
1/2 cup hot sauce (I like Franks Red Hot Sauce)
5 cups all-purpose flour
3 tablespoons seasoned salt
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying
1. In a large bowl mix together 1 quart of buttermilk, eggs, and the hot sauce. Add the chicken and refrigerate overnight or at least for a couple of hours (the longer the better). When you are ready to fry the chicken, remove it from the bowl of buttermilk and allow to come to room temperature.
2. Preheat oven to 350 degrees.
3. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the remaining 1/4 cup buttermilk and the milk.
4. Pour the milk mixture into the flour and use a fork or pastry blender to mix together.
5. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365 degrees. I like to use an electric skillet so that I know when the oil is hot enough. Thoroughly coat each chicken piece with the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes. Turn, cover and cook additional 3-5 minutes more. Keep in mind chicken will finish cooking in oven.
6. Place chicken on baking sheet and continue frying rest of chicken. When all of the chicken has been fried, place the baking sheet into the preheated oven and bake the chicken for 20 minutes, until chicken cooked through.
How do you know when your chicken is ready?
The use of an instant read thermometer is so important when preparing meat so that you know the meat is cooked to the proper temperature, reducing your chances of food bourne illnesses. I use this thermometer in my kitchen. I love it because I can place the probe in the meat (always in the fattest portion of mean, not touching a bone) while it’s cooking. This thermometer has a wire that runs from the probe, out of my oven and is connected to a small device that shows what the current temperature of the meat it. You can also set an alarm. If I need the chicken cooked to an internal temperature of 165 degrees, I will set the temperature for 165 and when it reaches that temperature an alarm goes off, alerting me that the meat is at the proper temperature.
Once the chicken is ready, serve with a side or two of veggies and prepare to be praised!
If you’re looking for other popular Southern recipes we have several here on the blog.