buttermilk fried chicken

Meat Poultry & Fish

Jul. 7

Written By Mari Loewen

Ingredients

6 - 10 pieces chicken, bone in, skin on

3 cups buttermilk

2 cups all-purpose flour

1 teaspoon cayenne pepper

1 tablespoon sea salt

1 tablespoon cracked black pepper

Peanut oil for frying

Honey for serving, optional

1/2 teaspoon red pepper flakes, optional

Preparation

Pat chicken dry with paper towel. Place in large plastic ziploc bag, add buttermilk; refrigerate overnight.

Preheat oven to 350°. Combine flour, salt, cayenne and black pepper in large bowl; remove chicken from buttermilk and dredge each piece individually in the flour, then back into buttermilk then into flour.

Heat oil in large skillet over medium high heat. Fry chicken, not overcrowding skillet about 3 minutes each side or until golden. Remove from oil and drain on paper towels for a minute before placing on parchment-lined baking sheet. Bake for 30-40 minutes. Serve immediately. Serves 4.

If using honey and red pepper flakes to serve, warm honey slightly in microwave, add chili flakes and serve with chicken. It’s a delicious touch.

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