Southern Buttermilk Fried Chicken from Retro Rose
Buttermilk fried chicken, a staple of the South.
Servings: 4
Ingredients
- 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
Instructions
Buttermilk Marinade
- Combine all ingredients together.
Seasoned Flour
- Combine flour and spices. Use more or less cayenne powder, as desired.
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.