This buttermilk fried chicken is great hot but also makes a wonderful picnic item served cold. Add the chicken pieces coat with the marinade squeeze out excess air and seal the bag.
Remove the chicken pieces to a second rack or a paper towel lined plate as they reach their final temperature.
Southern fried chicken recipe buttermilk oven. Chicken flour breadcrumbs ground paprika garlic powder onion powder salt pepper baking powder buttermilk lemon eggs and butter. Cook until an instant read thermometer inserted into the thickest part of the breast registers 150 f and the legs register 165 f 5 to 10 minutes. Step 1 whisk together buttermilk mustard salt and pepper and cayenne in a bowl and pour into a resealable plastic bag.
When ready to cook preheat oven to 475 degrees f. Ingredients in buttermilk oven fried chicken. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8.
For a fried chicken recipe that is significantly lower in fat try southern fried chicken thighs. Step 3 combine panko cornstarch garlic powder onion powder paprika cayenne and ground pepper in a shallow dish. Remove the chicken from the buttermilk mixture letting excess drip off and dredge it in the panko mixture pressing gently to adhere.
In a medium bowl season the chicken with the salt paprika poultry seasoning garlic powder and black pepper. Turn the oven down to 170 c 325 f gas 3 and move the sweet potatoes to the bottom shelf. Take the chicken out of the fridge then one or two pieces at a time remove from the buttermilk and dunk into the bowl of flour until well coated.
Marinate in the refrigerator for 2 to 8 hours. Season with salt and serve or for extra crunchy fried chicken go to step 7. Give them a shake then place on a large board and repeat with the remaining chicken pieces.
Traditional southern fried chicken recipes are simply chicken dusted in flour and fried crisp but this delicious variation uses a buttermilk bath for a tangy twist.