10m
PREP TIME
30m
COOK TIME
6
INGREDIENTS
Servings: 8
Ingredients
- Step1
- 3 pounds bone-in chicken parts
- 1 1/2 cups buttermilk
- 1 cup flour
- 1 tablespoon Lawry's® Seasoned Salt
- 1/2 teaspoon Lawry's® Colorful Coarse Ground Blend Seasoned Pepper
- Vegetable oil, for frying
INSTRUCTIONS
- 1 Place chicken in large resealable plastic bag. Add buttermilk; turn to coat. Refrigerate 30 minutes or overnight
- 2 Mix flour, seasoned salt and seasoned pepper in large resealable plastic bag. Remove chicken from buttermilk. Add chicken, one piece at a time, to bag; shake to coat well. Discard any remaining buttermilk and flour mixture
- 3 Pour 1 inch of oil into large deep heavy skillet. Heat to 350°F on medium heat. Fry chicken in batches 20 minutes or until golden brown and cooked through, turning once. (Do not overcrowd pan or temperature of oil will decrease resulting in greasy chicken. Adjust heat as necessary to maintain temperature of oil. Return oil to 350°F before frying next batch.) Drain chicken on rack or paper towels. If desired, place chicken in preheated 250°F oven to keep warm
Recipe Tips & FAQ's
How long can you soak chicken in buttermilk/can you leave chicken in buttermilk too long?
You can safely marinate chicken in buttermilk for up to 48 hours, following FDA guidelines, however, most recipes don't exceed 24 hours. Marinating chicken in buttermilk for more than 48 hours is risky, which is also true of raw chicken, outlined by the USDA (US Department of Agriculture).
What can I use as a buttermilk substitute?
The most common substitute for buttermilk is to mix 1 teaspoon of vinegar or lemon juice with 1 cup of milk (dairy or dairy free). Let the mixture stand 5 minutes to develop before incorporating into the recipe.
What is the best oil to fry chicken in?
You can utilize vegetable oil or shortening for recipes like fried chicken. You can also finish fried chicken in the oven to get it extra crispy. If you're simply sautéing chicken in a pan, most any cooking oil will do, but note that using coconut oil can impart some sweet notes, whereas olive oil will impart olive-y notes.SIGN-UP FOR OUR
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.