Marinate the chicken in buttermilk mixture: Combine the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl.

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Place a wire rack on a rimmed baking sheet lined with paper towels. fc-smoke">Apr 13, 2022 · Method.

2 cups buttermilk.

Add the flour to a.

Fill a large saucepan two-thirds full with oil and place over medium heat until the temperature reaches 180°C. . 1.

Immediately before frying, dip the chicken legs and thighs (dark meat) into the flour mixture, the buttermilk and then the 2nd flour mixture.

Kosher salt. Pour in the buttermilk over the seasoned chicken and stir again. This recipe for buttermilk baked chicken is sure to hit the spot.

Once everything is smooth, whisk in the baking powder and baking soda. To marinate the chicken: In a large sealable bag, combine the chicken tenders with the buttermilk, paprika, garlic powder, cayenne pepper, and salt.

For a fried chicken recipe that is significantly lower in fat, try Southern fried chicken thighs.

Let stand for 30 minutes to bring to room temperature and set breading.

Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside. Stir together to coat the chicken evenly.

Dredge chicken in flour mixture, then submerge in buttermilk mixture. .

Stir to evenly coat chicken.
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Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate. . .

. Toss the chicken pieces in a bowl with the buttermilk, onion and some seasoning. In a large shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside. Stir to evenly coat chicken. .

If you fancy whiling away a few hours on a more challenging cooking project, our buttermilk fried chicken will fit the bill.

It is best reheated in the oven (325 for 10 minutes or until heated through) or the air fryer (325 for about 5 minutes). Then, to reheat, bake from frozen for about 15 minutes at 450 degrees.

Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.

Pour marinade over chicken and stir to ensure each piece is thoroughly coated.

class=" fc-falcon">Step-by-Step Instructions.

Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat.

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