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Classic Buttermilk Fried Chicken
Finish in the oven to guarantee perfectly cooked chicken and a golden crust.
👥 8 Servings⏱️ Prep & Cook: 9h⏳ Prep: 1h👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
- ●dutch oven
📝 Preparation Steps
1
Whisk together 5 teaspoons salt and 1/2 cup water in a bowl until dissolved. Whisk in buttermilk, eggs, onion, garlic, and 1 teaspoon pepper. Add chicken, and turn to coat. Cover and refrigerate, turning occasionally, ⏱️ 8 hours or up to overnight.
large eggs2
2
Drain chicken and discard buttermilk mixture. Whisk together flour and 3 teaspoons salt in a bowl. Toss chicken in flour mixture, one piece at a time, until evenly coated. Return all of the chicken to the flour mixture, gently toss, and let stand ⏱️ 15 minutes. Toss again to make sure each piece is evenly coated. Remove, shaking off excess.
3
Preheat oven to 325°F. Line a large rimmed baking sheet with an oven-safe wire rack.
4
Heat 1 1/2 inches oil and bacon drippings (if desired) in a Dutch oven over medium heat to 350°F. Fry chicken, in batches, skin-side down, until golden brown, 4 to ⏱️ 5 minutes. Turn and fry until golden brown on the second side, 4 to ⏱️ 5 minutes.
5
Transfer to prepared baking sheet and bake until an instant-read thermometer inserted in the thickest piece registers 165°F. Let stand, on rack, ⏱️ 10 minutes before serving. Serve warm, at room temperature, or chilled.
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