Buttermilk Fried Chicken
Serves 460 mins prep15 mins cook
This Buttermilk Fried Chicken recipe ensures juicy results. Marinating the chicken in a mixture of milk, hot sauce, and vinegar adds flavor and tenderness. After coating with seasoned flour, the chicken is fried until golden brown, creating a deliciously crunchy skin. The cooking process involves careful temperature control to achieve perfectly cooked, crispy chicken.
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What you need
Instructions
1: Take your cut and cleaned chicken and place it in a bowl. 2: Mix milk, hot sauce and vinegar in a separate bowl using a whisk. 3: Pour your milk mixture over the chicken and set aside for at least 30 min-1 hr. 4: Add Flour to a shallow bowl. 5: Add seasoning to the flour and mix. 6: After the chicken has marinated, dip each piece into your flour mixture. 7: Place your chicken on a wire rack and let it sit for about 15 min. 8: Season your chicken with the spices listed above; save half of the spices for the flour mixture. 9: In a cast iron skillet, add your Crisco and let it heat up to 355° F. 10: Check if the oil is ready by throwing a little bit of flour in. 11: Once your oil is hot, add in your drumsticks first along with your chicken thighs skin side down. 12: Cover with foil and seal the edges. 13: After about 7 minutes, flip your chicken and cook the other side. 14: Remove the foil once you flip your chicken to prevent sogginess. 15: Use a thermometer to check the internal temperature; it should reach 165° F. 16: Remove your chicken from the skillet and place on a wire rack to drain. 17: Season with more seasoning and wait till it's cooled a little bit. 18: Serve it up and enjoy!View original recipe