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Buttermilk Fried Chicken


  • For Marinade:

  • 4 cups buttermilk

  • ¼ cup Dijon mustard

  • 3 Tbsp fine salt

  • 4 tsp ground black pepper

  • 1 tsp cayenne pepper

  • 2 3 ½ -pound (1.75 kg) fryer chickens, cut into equal pieces

  • For Frying:

  • 6 cups all purpose flour

  • 1 Tbsp baking powder

  • 1 Tbsp coarse salt

  • 1 tsp ground black pepper

  • 6 cups peanut or canola oil, for frying


  • 1.

    For marinade, whisk 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.

  • 2.

    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 occasionally, while heating oil.

  • 3.

    Pour oil into a large, heavy-bottomed pot or pan, so that oil only comes halfway up the pot. Heat oil over medium-high until it reaches 350F (180C) (a fryer thermometer is a great tool here). Add 4 pieces of chicken to the pot and reduce heat to medium-low. Fry chicken for 5 minutes, adjusting the heat so it hovers between 280F (145C) and 300F (150C) (oil should be constantly be bubbling) then turn over. Fry 7 minutes more then turn chicken again, frying about another 3 minutes. Transfer chicken to a paper towel-lined baking sheet to drain (and check for doneness by opening chicken or using a probe thermometer).

  • 4.

    Return oil heat to 350F (180C) and repeat process with remaining chicken. Cooked chicken can be transferred to an unlined baking sheet and kept warm in a 250F (120C) oven. Serve warm or chill overnight and serve on a picnic!

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Posted by Pina MoschioneReport
I made this dish last night and what a hit! So easy to prepare. I did, however, use chicken thigh fillets instead and had a beautiful result, just the same. The crunchy coating was so flavourful and the chicken itself very moist.
Definitely one to add to my repertoire.

PS: I love so many of your recipes Anna, thank you.