Buttermilk Fried Chicken
Equipment
- Cast Iron or Large Skillet
- Large bowl for marinade
- Medium bowl for dredge
Ingredients
- 4-6 pounds bone in chicken I used wings
- 2 cups whole fat buttermilk
- 1 1/2 cups all purpose flour
- 3/4 cups cornstarch don't skip this
- 1 tbsp Odobo seasoning
- 1 tbsp seasoning salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
Instructions
Marinade
- Add all seasonings to a bowl and mix well. Add chicken, buttermilk and half of the seasonings to a large bowl. Mix and let soak in fridge for at least 4 hours but for no longer then 24 hours.
Frying
- Add the flour, corn starch and remaining seasoning to a bowl, bag (plastic or paper) or a large plate for dredging.Remove the chicken from the fridge and heat the oil over medium high heat in a large skillet or cast iron.Take the chicken out the marinade and put it directly into the flour mixture to coat it.Allow the coated chicken to rest while the oil heats up.TIP: to test the oil, sprinkle flour into the grease, once it sizzles as soon as it hit the oil, its ready. Do NOT add the chicken before this (it could take 6-8 mins)Cook the chicken for 8-10 mins per side. The larger the pieces the longer it will need to cook. Do not try and rush the process by turning up the heat, the skin will burn the inside will be raw.Test for doneness by sticking a fork down to the bone of the chicken. When the juices run clear, the chicken is done.Remove from oil and let drain on paper towels.
Video
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