Crispy Buttermilk Fried Chicken
Ingredients - Buttermilk Soak
- 3 cups Farmland Fresh Dairies buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 4 pounds medium sized chicken wings, thighs and drumsticks
Ingredients - Flour Dredge
Step One - In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand in the refrigerator for 4 hours.
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
Step Two - In a large resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.
Step Three - Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
Step Four - In a deep skillet, heat 1 inch of oil to 350 degrees. Set another rack over a baking sheet; line with paper towels. Fry the chicken in 315 degrees, turning once, until golden (15 to 18 minutes). Transfer the chicken to the paper lined rack and let stand for 5 minutes before serving.
Total preparation time - Inactive, 4 1/2 hours. Active, 45 minutes.
Yield - Serves 6