Fried chicken can be time-consuming,but this buttermilk recipe is worth it. Because buttermilk contains enzymes that break down the protein in the chicken, it makes for a more tender, flavorful fried chicken. My husband loves this fried chicken recipe, especially when it is served with a side of homemade mac and cheese and fresh biscuits.
Place the chicken into a bowl with four cups of buttermilk and allow to soak for one hour.
In a mixingbowl, combine two cups of Bisquick, one and one-half tablespoons each of garlicpowder, onion powder, paprika, cayenne pepper, and one teaspoon of pepper.
Divide the flour mixture into 2 bowls.
Preheat the oil in a large skillet or Dutch oven to 325°F.
Remove the chicken pieces from the buttermilk and dip each piece into one of the Bisquick mixture bowls. Discard the bowl of buttermilk that the chicken was soaking in.
Repeat the dipping process using four cups of fresh buttermilk and the additional bowl ofBisquick.
Fry the chicken pieces for twelve minutes or until golden brown. Use a thermometer to check the internal temperature of the chicken. It should reach 180°F (Do not overcrowdthe cooking pan). When the chicken is cooked, transfer it to a serving dish lined with a paper towel and sprinkle each piece with coarse salt.