Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 25 min
Total time: 4 h
Yield: 5 serving(s)
Ingredients: 10 small pieces chicken (3 lbs.), breasts cut into halves if large; 5 c. tepid water; 3/4 c. cayenne pepper hot sauce; 3 tbsp. Kosher salt; 2 tbsp. sugar; 2 tsp. garlic powder; 4 c. canola oil; 2 c. all-purpose flour; 2 c. buttermilk

By The Good Housekeeping Test KitchenPublished: Aug 19, 2016

Mike Garten

Yields:

5 serving(s)

Prep Time:

25 mins

Total Time:

4 hrs

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Whip up finger-licking good fried chicken at home.

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Ingredients

10
small pieces chicken (3 lbs.), breasts cut into halves if large
5 cups
tepid water
3/4 cup
cayenne pepper hot sauce
3 Tbsp.
Kosher salt
2 Tbsp.
sugar
2 tsp.
garlic powder
4 cups
canola oil
2 cups
all-purpose flour
2 cups
buttermilk

Directions

1. Step 1Place 1-gallon resealable plastic bag in large bowl. Add chicken to bag.
2. Step 2In another bowl, whisk water, hot sauce, salt, sugar, and garlic powder until salt dissolves. Pour over chicken in bag; seal bag. Refrigerate 3 to 5 hours.
3. Step 3Place wire rack over large foil-lined rimmed baking sheet. In heavy, deep 12" skillet, heat oil on medium-high until 325 degrees F on deep fat thermometer.
4. Step 4While oil heats, place flour in large shallow dish and buttermilk in large bowl. Drain chicken. Dredge 5 pieces in flour, then buttermilk, letting excess drip off, then return to flour again, shaking off excess. Place chicken in hot oil. Cook 12 to 18 minutes or until chicken is cooked (165 degrees F) and deep golden brown, turning occasionally and adjusting heat to maintain oil temperature.
5. Step 5 Transfer cooked chicken to wire rack; sprinkle with 1⁄4 teaspoon salt. Repeat breading and frying with remaining chicken. Serve with Corn-Off-the-Cob Salad and drizzle of Hot Sauce Honey.

Nutritional Information (per serving): Calories 650; Protein 41g; Carbohydrate 27g; Total Fat 41g; Saturated Fat 7g; Dietary Fiber 1g; Sodium 650mg.

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