Buttermilk Fried Chicken

120 mins
Serves 7
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Directions

  1. 1In a bowl, mix flour, cornstarch, onion powder, garlic powder, paprika, black pepper, salt, MSG, oregano, and ground mustard until fully combined. Set aside.
  2. 2In a bowl, mix flour, cornstarch, onion powder, garlic powder, paprika, black pepper, salt, MSG, oregano, and ground mustard until fully combined. Set aside.
  3. 3In a bowl, mix flour, cornstarch, onion powder, garlic powder, paprika, black pepper, salt, MSG, oregano, and ground mustard until fully combined. Set aside.
  4. 4In another bowl, add some of the reserved flour seasoning, buttermilk, eggs, mustard, cayenne pepper, and hot sauce. Whisk until well combined.
  5. 5In another bowl, add some of the reserved flour seasoning, buttermilk, eggs, mustard, cayenne pepper, and hot sauce. Whisk until well combined.
  6. 6In another bowl, add some of the reserved flour seasoning, buttermilk, eggs, mustard, cayenne pepper, and hot sauce. Whisk until well combined.
  7. 7Add the chicken pieces to the buttermilk mixture and let marinate for at least 10 hours or overnight.
  8. 8Add the chicken pieces to the buttermilk mixture and let marinate for at least 10 hours or overnight.
  9. 9Add the chicken pieces to the buttermilk mixture and let marinate for at least 10 hours or overnight.
  10. 10Dredge the marinated chicken in the reserved flour mixture, ensuring the flour sticks well to the chicken. Let the chicken chill for about 20 minutes.
  11. 11Dredge the marinated chicken in the reserved flour mixture, ensuring the flour sticks well to the chicken. Let the chicken chill for about 20 minutes.
  12. 12Dredge the marinated chicken in the reserved flour mixture, ensuring the flour sticks well to the chicken. Let the chicken chill for about 20 minutes.
  13. 13Heat vegetable oil to 350°F (177°C).
  14. 14Heat vegetable oil to 350°F (177°C).
  15. 15Heat vegetable oil to 350°F (177°C).
  16. 16Fry the chicken for 12-13 minutes, until golden brown and crispy.
  17. 17Fry the chicken for 12-13 minutes, until golden brown and crispy.
  18. 18Fry the chicken for 12-13 minutes, until golden brown and crispy.
  19. 19Plate the fried chicken and dress it up with honey and hot sauce or any other desired toppings.
  20. 20Plate the fried chicken and dress it up with honey and hot sauce or any other desired toppings.
  21. 21Plate the fried chicken and dress it up with honey and hot sauce or any other desired toppings.

Ingredients

  • 3.5 cups all purpose flour
  • 3.5 cups all purpose flour
  • 3.5 cups all purpose flour
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1.5 tbsp onion powder
  • 1.5 tbsp onion powder
  • 1.5 tbsp onion powder
  • 1.5 tbsp garlic powder
  • 1.5 tbsp garlic powder
  • 1.5 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 2 tsp coarse black pepper
  • 2 tsp coarse black pepper
  • 2 tsp coarse black pepper
  • 1.083 tbsp coarse salt
  • 1.083 tbsp coarse salt
  • 1.083 tbsp coarse salt
  • 1 tbsp MSG
  • 1 tbsp MSG
  • 1 tbsp MSG
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1.5 tsp ground mustard
  • 1.5 tsp ground mustard
  • 1.5 tsp ground mustard
  • 4.5 lbs chicken
  • 4.5 lbs chicken
  • 4.5 lbs chicken
  • 4 cups buttermilk
  • 4 cups buttermilk
  • 4 cups buttermilk
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 1.5 tbsp mustard
  • 1.5 tbsp mustard
  • 1.5 tbsp mustard
  • 1 tbsp cayenne pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp hot sauce
  • 1 tbsp hot sauce
  • 1 tbsp hot sauce
  • 0 vegetable oil
  • 0 vegetable oil
  • 0 vegetable oil

Equipment

bowlswhiskbaking sheetlarge pan or wok