Marinating fried chicken in buttermilk makes it extra moist, juicy and delicious. Plus:  More Chicken Recipes 

Todd Porter and Diane Cu
June 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the chicken and pat dry. In a large bowl combine the chicken and buttermilk and let soak for at least 1 hour in the refrigerator.

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  • Remove the chicken from the buttermilk and season with salt and pepper to taste. Set aside.

  • In large bowl add the flour. Dredge the chicken on both sides, shaking of any excess flour. Set the coated pieces aside and repeat with the remaining chicken.

  • In a large pan or Dutch oven, add about 1 inch of oil and heat to 375°.

  • Cooking in small batches, gently place the chicken in the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side.