Buttermilk Fried Chicken
This slightly spicy Buttermilk Fried Chicken Recipe is pan fried creating a crispy and full of flavor piece of chicken. It’s definitely finger licking goodness.
- 1 tbsp Salt
- 1 1/2 tbsp Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 1/2 tbsp Paprika
- 1 tbsp Cumin
- 1 tbsp Oregano
- 2 tsp Cayenne Pepper
- 3 cup Flour
- 12 bone-in skin-on Chicken Drumsticks
- 3 cup Buttermilk
- Oil for frying
In a medium bowl combine salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne.
Whisk until blended.
Place flour in a large bowl and add half of spice mix to flour and whisk until blended.
Place chicken in a different large bowl.
Sprinkle remaining spice mix over chicken.
Toss until all chicken pieces are evenly coated.
Pour buttermilk over the chicken, and stir until any clumps of spices are blended into buttermilk.
Cover and refrigerate for at least 2 hours.
Fill cast iron skillet about half full of oil and heat to 340-350.
Take each piece of chicken and shake off excess liquid. Dredge and roll in flour mixture shaking off excess. Repeat dip in liquid and dip in flour.
Fry about about 6-7 minutes per side until crispy. Frying no more tan 3-4 pieces at a time.
Place chicken pieces on a wire rack to let excess oil drain.