For this past Qwerty dinner the one thing I knew I wanted was Cheddar Bay Biscuits, and what goes better with biscuits than fried chicken?

buttermilk fried chicken 4

I had never *really* attempted fried chicken before; I think I half-assed it once and it turned out so poorly that I didn’t want to try again.

buttermilk fried chicken 1

This felt like the right time to give it a shot though, so brushed off my Google-fu, got some temperature/time approximations and just went for it.

buttermilk fried chicken 3

Besides for briefly setting the kitchen on fire with a silly oil spill over, this recipe really worked out well. The chicken was cooked perfectly and turned out so crispy and delicious, I don’t know what had me nervous in the first place!

Buttermilk Fried Chicken
 
Prep time
Cook time
Total time
 
Serves: 4-6 servings
Ingredients
  • 6 pounds chicken drumsticks (or other favorite chicken parts)
  • 2 cups Buttermilk
  • 4 tablespoons Franks Red Hot, or any other hot sauce
  • 3 cups flour
  • 3 tablespoons fresh ground pepper
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoon onion powder
  • Oil for frying
Instructions
  1. Place the drumsticks in a large plastic bag (or divide between two) and pour in the buttermilk and hot sauce.
  2. Seal the bag and massage so that the hot sauce and buttermilk mixes and coats the chicken.
  3. Refrigerate for at least 4 hours, or overnight.
  4. Heat about 1½ to 2 inches of oil in a large deep pan to 330 degrees.
  5. Mix the flour with all the spices together in a shallow baking dish and using tongs and a fork, take the drumsticks out of the bag, place in the flour and completely coat.
  6. Place off to the side until all the chicken is prepped.
  7. Once the oil is heated, carefully place the drumsticks in a single layer in the pan (you may need to do two batches) and cook for about 25 minutes, turning them over once about 10 minutes in.
  8. Maintain the heat at 320 degrees, and remove once an instant read thermometer in the meat reads at least 165 degrees.

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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