Great fried chicken is juicy on the inside and crispy on the outside. The long soak in buttermilk is what makes this fried chicken perfectly tender on the inside. And letting the chicken rest before frying gives it that nice crispy crust.
Don't worry about the large amount of hot sauce in this recipe. The chicken won't be too spicy. It just adds a well-seasoned flavor to this recipe.
Don't Miss: How to Make Buttermilk Fried Chicken with Pictures
Prep Time: 30 minutes
Cook Time: 20 minutes
marinating time: 8 hours
Total Time: 8 hours, 50 minutes
Yield: 6-8 servings
Ingredients:
- 1 3 lb.-chicken, cut up or 3 lbs. chicken parts
- 1 quart buttermilk
- 1 Tbsp. kosher salt
- 1/4 cup hot sauce
- 2-1/2 cups self-rising flour
- peanut oil, grapeseed oil or canola oil for frying
Preparation:
- Place chicken in a large non-reactive container. Whisk together buttermilk, salt and hot sauce. Pour over chicken.
- Cover the chicken and refrigerate 8-24 hours.
- Place a wire rack over a baking sheet. Dip chicken pieces in flour and set on baking rack. Let the chicken rest 15-20 minutes. This will help the coating adhere to the chicken when it's fried.
- Heat oil to a temperature of 350 degrees in a large cast iron skillet (compare prices) o. An electric skillet works well because it maintains the temperature of the oil.
- Fry the chicken 9-11 minutes on each side, until crispy and cooked through.
- Drain on paper towels.
