Buttermilk Fried Chicken

No ratings yet
Print
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinate: 4 hours
Servings: 4 servings
Calories: 232kcal

Ingredients

  • 1 lb Chicken breast boneless skinless 4 ounce portions
  • 2 cups Buttermilk
  • 2 tbsp Hot sauce
  • 2 cups All-purpose flour
  • 1 tbsp Dried oregano
  • 1 tsp Paprika
  • 4 cups Vegetable oil

Sauce

  • 6 tbsp Honey
  • 3 tbsp Hot sauce

Instructions

  • Soak chicken overnight or a minimum of 4 hours in buttermilk and hot sauce.
  • In a bowl mix flour, oregano, paprika, salt, and pepper.
  • Heat the oil in a pot or heavy-bottomed cast iron skillet on medium heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking)
  • Dip the chicken in the flour to coat thoroughly, then back into the buttermilk mixture, and then again into the flour mixture using your hands to pack on flour coating very well.
  • Working in batches if needed, add the chicken to the hot oil in the pan and fry on one side for 8 - 10 minutes, and then use tongs to turn the pieces over and fry for another 6 - 8 minutes, until golden brown or until an internal temperature of 160 degrees is reached. (to check the internal temperature carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer).
  • Once cooked set on a paper towel to drain any excess oil.
  • Mix together the honey and hot sauce. Drizzle over the chicken to serve.

Video

Nutrition

Calories: 232kcal | Carbohydrates: 27g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 563mg | Potassium: 488mg | Fiber: 1g | Sugar: 26g | Vitamin A: 354IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 1mg

Buttermilk Fried Chicken

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Marinate 4 hours
Servings 4 servings
Calories 232 kcal

Ingredients
  

  • 1 lb Chicken breast boneless skinless 4 ounce portions
  • 2 cups Buttermilk
  • 2 tbsp Hot sauce
  • 2 cups All-purpose flour
  • 1 tbsp Dried oregano
  • 1 tsp Paprika
  • 4 cups Vegetable oil

Sauce

  • 6 tbsp Honey
  • 3 tbsp Hot sauce

Instructions
 

  • Soak chicken overnight or a minimum of 4 hours in buttermilk and hot sauce.
  • In a bowl mix flour, oregano, paprika, salt, and pepper.
  • Heat the oil in a pot or heavy-bottomed cast iron skillet on medium heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking)
  • Dip the chicken in the flour to coat thoroughly, then back into the buttermilk mixture, and then again into the flour mixture using your hands to pack on flour coating very well.
  • Working in batches if needed, add the chicken to the hot oil in the pan and fry on one side for 8 - 10 minutes, and then use tongs to turn the pieces over and fry for another 6 - 8 minutes, until golden brown or until an internal temperature of 160 degrees is reached. (to check the internal temperature carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer).
  • Once cooked set on a paper towel to drain any excess oil.
  • Mix together the honey and hot sauce. Drizzle over the chicken to serve.

Video

Nutrition

Calories: 232kcalCarbohydrates: 27gProtein: 24gFat: 3gSaturated Fat: 1gCholesterol: 73mgSodium: 563mgPotassium: 488mgFiber: 1gSugar: 26gVitamin A: 354IUVitamin C: 14mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!