Crispy Buttermilk Fried Chicken
- 1 of 4 In a 13 x 9 x 2-inch baking pan, whisk together flour, salt, pepper, sugar and paprika. In a medium-size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
- 2 of 4 Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place on a baking sheet fitted with a wire rack. Refrigerate while heating oil.
- 3 of 4 Heat oven to 175 degrees F. Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360 degrees F over medium-high heat. Place half of the chicken pieces, skin-side down, in the oil. Cover and reduce heat to medium. Fry chicken for 7 to 8 minutes or until golden brown. Check after 4 minutes to be sure chicken is browning evenly. Rearrange if necessary. Flip chicken over and fry an additional 7 to 8 minutes or until golden and internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a baking sheet fitted with wire rack and place in oven to keep warm.
- 4 of 4 Return oil to 360 degrees F and fry remaining chicken pieces. Serve warm.
Servings Per Recipe:
Per Serving: 1211 mg sodium, 2 g fiber, 39 g carb., 29 g pro., 633 kcal cal., 9 g sat. fat, 139 mg chol., 39 g Fat, total