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Southern Fried Buttermilk Chicken
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

After making butter I am always left with the wonderful byproduct of buttermilk, so Southern Fried Buttermilk Chicken was an obvious choice to use up this newly created ingredient.

Category: Chicken, Main Course
Style: American
Keyword: Buttermilk, Buttermilk Marinade, Fried Chicken, Gluten Free Option, Southern Fried Chicken
Quantity: 2 servings
Author: sbaskitchen
Ingredients
  • 360 g chicken thigh fillet cut into large chunks
  • Peanut oil for deep frying
FOR THE BUTTERMILK MARINADE
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground rosemary
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried sage
  • 250 ml buttermilk
FOR THE SEASONED FLOUR
  • 1/2 cup plain, all purpose flour (or gluten free flour)
  • 1 tsp baking powder
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1 teaspoon celery salt
  • 1 tsp tomato salt
Instructions
TO MARINATE THE THE CHICKEN
  1. Place the marinade salt and spices into a bowl and stir to combine.
  2. Add the chicken and toss well to coat with the salt and spice blend.

  3. Pour in the buttermilk and stir until the chicken is well coated.

  4. Refrigerate for 6 hours.
TO FINISH
  1. Preheat oven to 160˚C/ 320˚F.
  2. Place a rack on a baking tray and set aside.

  3. Combine flour, salt, spices and baking powder in a large shallow dish.

  4. Drain the chicken and toss it in the seasoned flour. Shaking off any excess. Place the chicken on a plate and continue until all of the chicken pieces have been coated.

  5. Heat the peanut oil to 180˚C in a large pan or deep fryer. Fry the chicken in batches for 2 - 3 minutes until golden and crispy.

  6. Place the chicken on the rack and bake in the preheated oven for 15 - 20 minutes, until cooked through.
Notes