Fried chicken. Need I say more?
Well, I will say one thing. Do not underestimate the power of buttermilk. I mix it with hot sauce and soak the chicken overnight. The buttermilk and hot sauce mixture flavors and tenderizes the chicken like nothing you’ve ever experienced…unless you’ve done this before.
Heat a skillet of oil to 325 degrees. If you don’t have a thermometer, get one. If you have one, use it. The worst thing you can do to a piece of chicken soaked in buttermilk is drop it in oil that’s too hot or not hot enough. You must keep the temperature steady.
Season some flour with lots of salt, black pepper, garlic powder, onion powder, paprika and cayenne pepper. Before I started doing the buttermilk brine, I used to season the chicken instead of the flour. Now that the chicken will have a flavor all it’s own, the flour gets the royal treatment.
When the oil is ready, put the chicken in the hot oil. Cook the chicken until golden brown, about 10 minutes on each side. Keep and eye on the oil temperature. The oil will start to cool down when all the chicken is added. Raise and lower the temperature of the stove as needed.
Once the chicken is done, drain it on paper towels. Resist the urge to bite into the chicken fresh out of the oil. Allow it to cool a bit to enjoy a juicy, flavorful piece of chicken (and avoid burning the “you know what” out of your tongue).
- 1 3 pound chicken, cut up (half the breasts)
- 3 cups buttermilk
- 1 cup hot sauce
- 2 cups flour
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- peanut or canola oil, for frying
- Soak chicken in a bowl of buttermilk and hot sauce for at least 2 hours, or up to overnight.
- Heat a deep fryer or skillet of oil to 325 degrees.
- Season flour with salt, black pepper, garlic powder, onion powder, paprika and cayenne pepper.
- Dredge the chicken in the seasoned flour, shaking off excess. Let chicken sit while oil heats to temperature.
- When the oil is ready, put the chicken in the hot oil.
- Cook the chicken until golden brown, about 10 minutes on each side. Raise and lower the temperature of heat to keep oil temperature steady.
- Once chicken is done, drain on paper towels.