Lunch: Southern Buttermilk Fried Chicken

Recipe by Woman's Day Kitchen The Southern States lay claim to this dish. The chicken can be soaked in buttermilk (such as in this recipe), milk, or brine, dusted with spices or kept plain, and fried in oil or even lard. But one thing stays the same: It

Ingredients

1 c. all-purpose flour
1/4 c. fine cornmeal
2 tbsp. paprika
1 tbsp. garlic powder
1/2 tsp. cayenne pepper
3/4 c. lowfat buttermilk
6 chicken legs
canola oil
green beans
Buttermilk biscuits

Instructions

In a large resealable plastic bag, combine the flour, cornmeal, paprika, garlic powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
Transfer 1/4 cup of the mixture to a large bowl. Add the buttermilk and whisk to combine. Add the chicken to the bowl, toss to coat, and refrigerate for at least 1 hour and up to overnight.
Fill a large cast-iron or deep skillet with 3/4 inch canola oil and heat to 350 degrees F. Place a cooling rack in a rimmed baking sheet.
Transfer the chicken to the resealable plastic bag with the flour mixture, letting any excess buttermilk drip off first. Seal and shake the bag to coat the chicken in the flour mixture.
Working in two batches, place the chicken in the skillet and cook for 5 minutes. Turn, cover the skillet and cook until the chicken is golden brown and cooked through (it should register 165 degrees F on an instant-read thermometer), 5 to 7 minutes more. Transfer to the prepared baking rack. Repeat with the remaining chicken. Serve with the green beans and biscuits, if desired.

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