Buttermilk Fried Chicken
- 12 pieces chicken
- 3 cups buttermilk
- 1/2 cup hot sauce
- 3 cups flour
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 1 tbsp paprika
- 2 tsps onion powder
- 2 tsps garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp cayenne
- 1 tsp salt
- 1 tsp black pepper
In a large bowl, whisk together: buttermilk, hot sauce, 1 tsp salt, and 1 tsp pepper. Add Chicken pieces, cover with plastic wrap and refrigerate for 4 hours.
When ready to cook, pour vegetable oil in a cast iron skillet filling until it is approximately 3/4 inch deep and heat to 350°F.
Prepare breading by combining flour, cornstarch, 1 tbsp salt, 1 tbsp paprika, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp pepper, and1 tsp cayenne pepper.
One at a time, remove chicken from buttermilk marinade, shake off, place in flour mixture and coat thoroughly.
Be sure to shake off any excess flour before frying.
Once oil has reached 350°F, place chicken in oil (cook in batches of 3-4 pieces). The chicken will drop the temperature of the oil so try to keep it as close to 350°F as possible, adjusting as needed.
Fry chicken for 14 minutes, turning half way through. Chicken is fully cooked when it reaches an internal temperature of 165°F.
After 14 minutes remove from oil and let rest on paper towels or a drying rack for at least 10 minutes before serving.
Serve with a cold glass of Suhru Wines La Crescent and enjoy, cheers!