The secret to succulent fried chicken is a flavorful marinade. After marinating in a tangy buttermilk mixture, the chicken is browned to a golden crisp in a Dutch oven. Then, transfer the meat to the oven, where it bakes to a tender, crunchy perfection. Serve this Southern delicacy hot or at room temperature! Smart Recipes, American Recipes, Eggs,Dairy,Grains Recipes, Recipes Eggs,Dairy,Grains American Classic Buttermilk Fried Chicken Classic Buttermilk Fried Chicken Recipe | CHEFBear.net PT1H25M Serves 8 2 Cups Buttermilk 2 Large Eggs 1 Medium Vidalia Onion 6 Pounds Chicken Thighs 4 Cups Self-Rising Flour 3 1/2 Cups Peanut Oil 1/2 Pound Bacon 1/2 Cup Water 3 Tablespoons Salt 1 Teaspoon Freshly Ground Black Pepper Combine chicken with water, 2 tablespoons of salt, eggs, sliced onion, 1 teaspoon pepper and buttermilk in a resealable plastic bag and shake to evenly coat the chicken. Marinate in a refrigerator for about 8 hours or overnight. Meanwhile, in a cast iron skillet fry the bacon until the fat is renders. Reserve at least 1/2 cup of the drippings. Remove the chicken from refrigerator and discard the marinade. Prepare a dredging station with flour and the remaining salt. Dredge each chicken thigh, shaking off any excess flour. Preheat the oven to 325 degrees. Place a wire rack on a large cookie sheet and set aside. Heat the peanut oil and bacon drippings in a large Dutch oven over medium heat. Fry chicken in batches at 350 degrees (use a frying or candy thermometer for accuracy) for about 10 minutes. Transfer the fried chicken to the prepared cookie sheet to drain. Bake in the chicken in the preheated oven for 30 minutes, or until an instant read thermometer reads 165 degrees when inserted into the thickest part of the thigh. Allow the chicken to rest for at least 10 minutes before serving. This fried chicken is delicous when served room temperature or even chilled.

Classic Buttermilk Fried Chicken

Classic Buttermilk Fried Chicken Recipe

The secret to succulent fried chicken is a flavorful marinade. After marinating in a tangy buttermilk mixture, the chicken is browned to a golden crisp in a Dutch oven. Then, transfer the meat to the oven, where it bakes to a tender, crunchy perfection. Serve this Southern delicacy hot or at room temperature!


Recipe Information

Flavor Profile

American

Protein

Eggs,Dairy,Grains

Category

Side Dishes

Serves

8

Total Time

1 Hour 25 Minutes


Ingredients

  • 2 Cups Buttermilk
  • 2 Large Eggs (Whisked)
  • 1 Medium Vidalia Onion (Sliced)
  • 6 Pounds Chicken Thighs
  • 4 Cups Self-Rising Flour
  • 3 1/2 Cups Peanut Oil
  • 1/2 Pound Bacon
  • 1/2 Cup Water
  • 3 Tablespoons Salt
  • 1 Teaspoon Freshly Ground Black Pepper

Directions

  1. Combine chicken with water, 2 tablespoons of salt, eggs, sliced onion, 1 teaspoon pepper and buttermilk in a resealable plastic bag and shake to evenly coat the chicken. Marinate in a refrigerator for about 8 hours or overnight. Meanwhile, in a cast iron skillet fry the bacon until the fat is renders. Reserve at least 1/2 cup of the drippings.
  2. Remove the chicken from refrigerator and discard the marinade. Prepare a dredging station with flour and the remaining salt. Dredge each chicken thigh, shaking off any excess flour.
  3. Preheat the oven to 325 degrees. Place a wire rack on a large cookie sheet and set aside.
  4. Heat the peanut oil and bacon drippings in a large Dutch oven over medium heat. Fry chicken in batches at 350 degrees (use a frying or candy thermometer for accuracy) for about 10 minutes. Transfer the fried chicken to the prepared cookie sheet to drain.
  5. Bake in the chicken in the preheated oven for 30 minutes, or until an instant read thermometer reads 165 degrees when inserted into the thickest part of the thigh. Allow the chicken to rest for at least 10 minutes before serving. This fried chicken is delicous when served room temperature or even chilled.

Nutrition & Cost Facts

Calories

1239 kcal

Carbs

52 g

Fat

81 g

Protein

69 g

Cost Per Serving

$3.24

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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