Buttermilk Fried Chicken

Buttermilk Fried Chicken

Chicken, cut in pieces¹
2 cups buttermilk

1 tsp Cajun seasoning
3 cups self rising flour
Vegetable oil

1. Brine chicken in buttermilk 8 hours in refrigerator. Drain.
2. Poke each piece through with a knife².

3. Meanwhile heat 3 inches of vegetable oil in a heavy stockpot to 325-350 degrees.
4. Preheat oven to 300 degrees.
5. Place flour and Cajun seasoning in a shallow bowl. Toss pieces to coat. Allow to rest 5 minutes then coat in flour a second time.
6. Fry in small batches. Remove when breading is golden. Place on paper towels to drain. Keep cooked pieces in warm oven until frying complete.

¹ Helps inside cook through.
² Wings and legs are easiest to fry and keep crisp.

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