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Buttermilk Fried Chicken

Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch.

  • prep: 30 mins
    total time: 1 hour
  • servings: 8

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Ingredients

  • 2 cups low-fat buttermilk
  • Coarse salt
  • 3 teaspoons cayenne pepper
  • 2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
  • 3 cups all-purpose flour
  • 4 cups vegetable oil

Directions

  1. Step 1

    In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat, refrigerate up to 2 days.

  2. Step 2

    In a large shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.

  3. Step 3

    In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).

  4. Step 4

    Carefully add 1/2 of the chicken. Cook 10 minutes: turn chicken with tongs. Cook until golden brown, the juices run clear, and internal temperature is 165 degrees about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.

  5. Step 5

    Return oil temperature to 350 degrees. Repeat with remaining chicken.

Source
Everyday Food, June 2004

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Reviews (13)

  • 25 Sep, 2011

    how many reviews must i give to be in this site ????????

  • 25 Sep, 2011

    cant print recipes for my use !!!! what good is that ? LOUSY SITE !!!!!!!!!!!!!!!!!

  • 26 Jun, 2010

    Best fried chicken one can make. It's been a 4th of July tradition since the recipe was published t in Martha's magazine, I believe it was around 10 years ago. Thanks for such a great comfort food recipe!!

  • 24 Feb, 2009

    Boy oh boy was this chicken great! I used Canola oil and it turned out just right with Zero spattering. I Ithink my big cast iron skillet contributed to the phenomenal end result. The left-overs were even better served cold the next day for lunch. I served with collard greens, black-eyed peas, and garlic mashed potato. (and a sweetened southern-style iced Barry's tea)

  • 29 Aug, 2008

    jo68 the technique is when you put the chicken into the hot oil.. put it away from you, so in case it splatters, the oil splatters away from you , hope that helps

  • 29 Aug, 2008

    I have tried this recipe. It's very good. As far as the oil I use peanut oil, it doesn't crackle and pop when you add the chicken and it has the lowest smoking point and is better for you than canola.

  • 29 Aug, 2008

    I agree with comment number 3. If you cook to only 165 degrees, the meat will still be very pink near the bone. Yuck, I don't eat "pink" chicken.

  • 29 Aug, 2008

    I'll try this for sure, frying with 2 cups hot oil may not be easy for beginner cooks though, safety issues here. Joannabanana

  • 29 Aug, 2008

    I'll try this for sure, frying with 2 cups hot oil may not be easy for beginner cooks though, safety issues here. Joannabanana

  • 29 Aug, 2008

    Boneless chicken should be cooked to 165F but if you use bone-in chicken such as drums, you need to cook to an internal temperature of 180F.

    I'm a food scientist who works in R

  • 25 Nov, 2007

    since my complete comment did not register, I will try again. Pork and Beef were eaten in the winter. This chicken is excellent, everyone likes it and will make it again and agin until Martha comes along with a better recipe

  • 25 Nov, 2007

    Living on farm, we ate chicken most every day in summer, with pork

  • 20 Nov, 2007

    Yummy! That is some good chicken. My family loved it. We can't wait to have it again.