RECIPE: Classic Buttermilk Fried Chicken

Oh boy, it’s that time of year again.  The weather is cooling off and you can get the heat revved up in the kitchen once more.  Using buttermilk as a coating when breading anything is the best bet, especially when you want killer fried chicken.  I find fried zucchini or onion rings works amazing with buttermilk as well.  If you don’t have a waffle iron at home, be a cheap fuck and get some plain Eggo waffles for the toaster.  Make some of this badass fried chicken, lay it atop waffle and play ‘Leggo my fucking chicken and Eggo mofo’ with your friends.  Chicken and waffles may possibly make soul food the best food on the planet. – FATS

Ingredients

  • 2 c. Buttermilk
  • 2 lg. eggs
  • 1/2 sweet onions
  • 5 to 6 lb. bone-in, skin-on chicken parts (breasts halved, if using)
  • 4 c. self-rising flour
  • Canola oil, for frying
  • 1/2 c. bacon drippings (optional)

MN0406H_weeknight-buttermilk-fried-chicken_s4x3Directions

  1. Whisk together 5 teaspoons salt and 1/2 cup water in a bowl until dissolved. Whisk in buttermilk, eggs, onion, garlic, and 1 teaspoon pepper. Add chicken, and turn to coat. Cover and refrigerate, turning occasionally, 8 hours or up to overnight.
  2. Drain chicken and discard buttermilk mixture. Whisk together flour and 3 teaspoons salt in a bowl. Toss chicken in flour mixture, one piece at a time, until evenly coated. Return all of the chicken to the flour mixture, gently toss, and let stand 15 minutes. Toss again to make sure each piece is evenly coated. Remove, shaking off excess.
  3. Preheat oven to 325 degrees F. Line a large rimmed baking sheet with an oven-safe wire rack.
  4. Heat 1 1/2 inches oil and bacon drippings (if desired) in a Dutch oven over medium heat to 350 degrees F. Fry chicken, in batches, skin-side down, until golden brown, 4 to 5 minutes. Turn and fry until golden brown on the second side, 4 to 5 minutes.
  5. Transfer to prepared baking sheet and bake until an instant-read thermometer inserted in the thickest piece registers 165 degrees F. Let stand, on rack, 10 minutes before serving. Serve warm, at room temperature, or chilled.