The Pioneer Woman Tasty Kitchen
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Perfect Buttermilk Fried Chicken

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Level: Intermediate

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Description

Everything about this chicken is … perfect. The buttermilk increases tenderness and the hot sauce adds a kick!

Ingredients

  • 1 cup Buttermilk
  • 1 Tablespoon Hot Sauce (I Use Texas Pete)
  • 1 teaspoon Ground Black Pepper
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • 4 whole Deboned Chicken Breasts, Skin On
  • 8 cups Vegetabable Oil, For Frying
  • 2 cups All-purpose Flour
  • 2 Tablespoons Salt
  • ¼ teaspoons Cayenne Pepper

Preparation

Mix together the buttermilk, hot sauce, pepper, garlic powder and onion powder in a small casserole dish.

Add the chicken breasts and coat with the mixture.

Place in the fridge and let marinate for at least one hour and up to one day.

Preheat oil to 350F. It’s easiest to use a cooking thermometer here because the oil temperature is really important. Too hot and you’ll burn the outside of the chicken, too cold and it’ll end up greasy and undercooked.

In a pie dish, combine the flour, salt and cayenne. Dip each chicken breast in the flour mixture completely and then drop in the hot oil. Don’t overcrowd the chicken in the oil or it will cook unevenly.

Cook the chicken breasts for eight to ten minutes, or until internal temperature reaches 165 degrees. Drain on paper towels and serve immediately.

5 Comments

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tsimon7275 on 11.19.2010

eatliverun – i used thighs which is my husbands favorite cut of the chicken. I have been wanting get a meat thermometer anyway since I BBQ a lot. I want to try your recipe since you are using Boneless. And you aren’t using a deep fryer. Thanks for the advice. I will let you know how it turns out. :)

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rosslyn1949 on 11.18.2010

I use the buttermilk recipe as well but I put a lid on my skillet and it steams/fries the pieces so they aren’t raw. I had the worst luck with drumsticks being raw but not now! The crust is wonderful and it doesn’t burn.

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senoritabonita on 11.18.2010

YUM! This Alabama girl loves buttermilk fried chicken!
I’ll have to try this soon.

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EatLiveRun on 11.18.2010

hi! how large were your chicken breasts? Fried chicken can be finicky; if you have too large of pieces or if the oil temperature is just a little too hot, the outside will burn while the inside remains undercooked. Try with smaller pieces of chicken (bone out!) and I recommend using a thermometer, even if you have a deep fryer…just to make sure.

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tsimon7275 on 11.18.2010

ok so i have tried frying buttermilk chicken and it had the bone on it. I followed the recipe and the chicken was RAW. I was so embarrassed. I used my large deep fryer. I pre-heated it to the temp on the recipe and all it did was make the outside too dark and the inside did not cook. :( what did I do wrong?

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