Preparation:
Preparation time: 4 hrs
Cooking time: 25 mins
Serving: 6
Ingredients:
- 1 tablespoon salt, or to taste
- 1/4 teaspoon celery salt
- 1 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 (3- to 4- pound) frying chicken, cut up
- 2 cups buttermilk
- 1 cup self-rising flour
- peanut or vegetable oil, for shallow-frying
Instructions:
- In a small bowl, combine the salt, celery salt, black pepper, cayenne, paprika, garlic powder, and onion powder. Pat the chicken dry so the spices will stick, then place the chicken in a long, shallow glass baking dish. Rub half of the seasoning mixture onto the chicken pieces, turning to coat all sides. Carefully pour the buttermilk over the chicken and refrigerate, covered, for at least 4 hours and overnight if possible, turning once or twice.
- In a plastic or lunch-size brown paper bag, combine the flour and the remaining seasoning mixture. Remove the chicken from the buttermilk, shake off each piece to remove any excess, and place 1 piece at a time in the bag. Close the bag and shake well to coat evenly on all sides. Let the coated chicken rest on a wire rack while you repeat until all the chicken has been coated with the seasoned flour. (Discard the buttermilk.)
- Pour about 3/4 inch oil into a heavy, deep cast-iron skillet and heat to 375 F over medium-high heat (use a thermometer, or if a small cube of bread sizzles immediately but does not burn when dropped into the pan, the oil is ready). Adjust the heat to maintain this temperature as needed. Working in batches of a few pieces at a time (do not crowd the skillet), add the chicken and cook until golden-brown, about 12 minutes, turning once. Drain the chicken on paper towels and serve hot.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/toni-tipton-martin-s-buttermilk-fried-chicken-recipe-t222373
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