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Buttermilk Fried Chicken

Buttermilk Fried Chicken

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.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients
  

  • 10 pieces of chicken (skin and bone on)
  • 4 cups buttermilk (for soaking the chicken)
  • 2 cups Bisquick
  • tbsp garlic powder
  • tbsp onion powder
  • tbsp paprika
  • tbsp cayenne pepper
  • 1 tsp freshly ground black pepper
  • 4 cups buttermilk (for dipping the chicken)
  • peanut oil for frying

Instructions
 

  • 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.
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