Picnic Basket Buttermilk Fried Chicken for #SundaySupper
A super crunchy and juicy chicken!
Ingredients
- I whole chicken cut up into 10 pieces
- 3 cups flour
- 1 Tbsp. freshly ground black pepper
- 2 Tbsp. paprika
- 2 Tbsp. fine sea salt
- 2 tsp. cayenne pepper
- 2 Tbsp. baking soda
- 2 cups buttermilk
- Oil for deep frying
Instructions
- Have ready a cookie cooling rack on the baking sheet. Heat oil in a deep fryer to 350F.
- Mix the flour, black pepper, paprika, salt, cayenne pepper, and baking soda together.
- Divide the flour into 2 bowls, 1/3, and 2/3. Pour the buttermilk into a third bowl. Dredge the chicken in the first bowl and shake off excess and place on the cooling rack.
- Dip the pieces in the buttermilk and then thoroughly into the second bowl of flour. Return them to the rack.
- Start to deep fry the pieces making sure not to overcrowd and cook for 12-15 min. until the chicken is cooked through. Transfer the chicken to another rack or paper-lined plate to cool for 5-10 min. before serving.
- Recipe adapted from Epicurious
Nutrition
Serving: 1Calories: 2006kcalCarbohydrates: 40gProtein: 211gFat: 105gSaturated Fat: 29gPolyunsaturated Fat: 64gCholesterol: 660mgSodium: 3420mgFiber: 2gSugar: 3g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!