Reviews Add Rating & Review 28 Ratings 5 star values: 8 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 2
Back to Salted Buttermilk Fried Chicken All Reviews for Salted Buttermilk Fried Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Salted Buttermilk Fried Chicken Recipe Summary prep: 1 hr 10 mins total: 1 hr 10 mins Servings: 10
Ingredients Ingredient Checklist 8 cups safflower oil, plus more as needed, for frying 1 quart low-fat buttermilk 4 large eggs, lightly beaten 4 teaspoons baking powder 2 teaspoons baking soda 4 cups all-purpose flour 4 teaspoons coarse salt 2 teaspoons cayenne pepper 2 whole chickens (3 1/2 to 4 pounds each), cut into 10 pieces each Flaky sea salt (preferably Maldon), for sprinkling
Gallery Salted Buttermilk Fried Chicken
Recipe Summary prep: 1 hr 10 mins total: 1 hr 10 mins Servings: 10
Gallery
Salted Buttermilk Fried Chicken
Salted Buttermilk Fried Chicken
Salted Buttermilk Fried Chicken
Recipe Summary prep: 1 hr 10 mins total: 1 hr 10 mins Servings: 10
Recipe Summary
prep: 1 hr 10 mins total: 1 hr 10 mins
Servings: 10
prep: 1 hr 10 mins
total: 1 hr 10 mins
prep:
1 hr 10 mins
total:
Servings: 10
10
Ingredients
Ingredients
- 8 cups safflower oil, plus more as needed, for frying 1 quart low-fat buttermilk 4 large eggs, lightly beaten 4 teaspoons baking powder 2 teaspoons baking soda 4 cups all-purpose flour 4 teaspoons coarse salt 2 teaspoons cayenne pepper 2 whole chickens (3 1/2 to 4 pounds each), cut into 10 pieces each Flaky sea salt (preferably Maldon), for sprinkling
Directions
Fill a medium heavy-bottomed pot halfway with oil. Heat until a deep-fat thermometer reaches 340 degrees.
Meanwhile, stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
Working in batches (do not crowd pot), carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for wings, 9 to 10 minutes for other pieces. (While chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
Transfer fried chicken to a paper-towel-lined plate using a slotted spoon; sprinkle with flaky salt. Serve warm or at room temperature.
Reviews
Add Rating & Review 28 Ratings 5 star values: 8 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 2
Reviews
Add Rating & Review 28 Ratings 5 star values: 8 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 2
Add Rating & Review
28 Ratings 5 star values: 8 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 2
28 Ratings 5 star values: 8 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 2
28 Ratings 5 star values: 8 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 2
5 star values: 8 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 2
All Reviews for Salted Buttermilk Fried Chicken
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salted Buttermilk Fried Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
