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Buttermilk Fried Chicken
Preparation info
- Serves
12
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
It’s all in the buttermilk! Marinating adds such sweetness and juiciness to chicken, whether it’s grilled, baked or fried. Ask your butcher to “joint” or cut up the chicken into even-sized pieces.
Ingredients
For Marinade
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Method
For marinade, whisk together buttermilk, mustard, salt and peppers. Pour over cut-up chicken, cover and refrigerate for at least 6 hours and up to a day, stirring occasionally.
For frying, whisk flour with baking powder, salt and pepper in a large flat dish. Lift chicken pieces out of marinade and, without shaking off excess, coat with flour. Let chicken sit in flour, turning occasional