Ingredients and Weight:
- Whole chicken (3-4 pounds)
- Buttermilk (1 quart)
- All-purpose flour (2 cups)
- Salt (2 tablespoons)
- Black pepper (1 tablespoon)
- Cayenne pepper (1/2 teaspoon)
- Paprika (1/2 teaspoon)
- Garlic powder (1/2 teaspoon)
- Onion powder (1/2 teaspoon)
- Vegetable oil (for frying)
Preparation Time:
15 minutes
Cooking Time:
45-60 minutes
Cooking Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings).
- In a large bowl, combine the chicken with the buttermilk. Cover and refrigerate for at least 4 hours, or overnight.
- In a separate bowl, combine the flour, salt, pepper, cayenne pepper, paprika, garlic powder, and onion powder.
- Remove the chicken from the buttermilk and dredge it in the flour mixture.
- Heat the oil in a large skillet or deep fryer to 375°F (190°C).
- Carefully fry the chicken in batches for 15-20 minutes, or until golden brown and cooked through.
- Remove the chicken and drain it on paper towels.
- Serve hot with your favorite sides.
Nutritional Information:
Per serving (1 piece chicken):
- Calories: 350
- Fat: 20 grams
- Saturated fat: 4 grams
- Cholesterol: 75 milligrams
- Sodium: 600 milligrams
- Carbohydrates: 20 grams
- Protein: 30 grams
Dish Characteristics:
- Crispy, golden brown exterior
- Tender, juicy interior
- Savory and flavorful
- Perfect for a casual or formal gathering
User Comments:
- "This recipe is a game-changer! The buttermilk marinade makes the chicken incredibly moist and flavorful."
- "I've been making this recipe for years, and it always impresses my guests."
- "The perfect comfort food for a cold winter night."
Special Precautions and Tips:
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
- Do not overcrowd the skillet when frying the chicken.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
