Southern-Style Buttermilk Fried Chicken
Fried Chicken Fears
Fried Chicken A New Day
Enough about old chicken fears. Today is a new day and that means a new outlook on fried chicken. I have decided to change the fact that I have never made fried chicken before. What a better way to jump into making fried chicken than to make a recipe for spicy, southern style, fried chicken. What is “Broasted Chicken?” I’m going to save the answer to that question for a future post….Stay Tuned.
This recipe calls for soaking the chicken in hot sauce, seasoned salt and buttermilk for 8 hours or overnight. This step should not be skipped. The chicken becomes extremely moist and juicy when soaked overnight. I feel this is the ‘secret’ to why this chicken turned out so fantastic. This recipe is based on a recipe by Paula Deen
A delicious recipe for spicy buttermilk fried chicken.
- 1 quart buttermilk
- 1 tablespoon hot sauce
- 2 teaspoons seasoned salt, divided
- 1 4-5 lb chicken, cut into 8 pieces
- 2 cups all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- peanut oil for frying
- 1 teaspoon creole seasoning (Tony Chachere's)
In a large bowl place the buttermilk, hot sauce and 1 1/2 teaspoons of seasoned salt and the cut-up chicken. Cover and refrigerate at least 8 hours or up to 24 hours. Drain and discard buttermilk mixture.
In a shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoon seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
In a large cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken and registers 165 degrees. Drain on a clean wire rack set over paper towels.