Southern Buttermilk Fried Chicken from Retro Rose
Buttermilk fried chicken, a staple of the South.
Prep Time1 day d
Cook Time1 hour hr
Total Time1 day d 1 hour hr
Course: Entree
Cuisine: American
Servings: 4
Author: Angela Roberts
- 1 chicken cut into 10 pieces (not including backs)
- salt
- 2 cups peanut oil or canola oil
Buttermilk Marinade
- 2 cups buttermilk
- 1 teaspoon onion powder
- 1 teaspoons cayenne powder
- 1 garlic clove smashed
- 3-4 sprigs fresh thyme
- handful of fresh parsley
- salt
- pepper
Seasoned Flour
- 2 cups all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne powder
- 2 tablespoons finely chopped parsley
Fried Chicken
Salt chicken liberally and wrap in plastic for at least 24 hours.
Remove chicken and place in buttermilk marinade no longer than 8 hours, but at least 4 hours.
Remove chicken from buttermilk, shake off and dip into flour.
Heat oil in electric frying pan or cast iron pan to 350 degrees.
Fry the breasts first without crowding until golden brown and juices run clear.
Fry remaining pieces, until golden brown and juices run clear.
Remove to paper towels.