Chef Fe’s Buttermilk Fried Chicken

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A plate full of fried chickne
(Photo by Freddie Hall/ WFSU Public Media)
A person cooking in a kitchen preparing food
Family Favorite: Buttermilk Fried Chicken (Photo by Freddie Hall/ WFSU Public Media)

INGREDIENTS

  • 8-10 pieces raw chicken thighs and drumsticks
  • 1 ½ cups buttermilk
  • 2 tbsp hot sauce (Pick your favorite!)
  • 4 cups all-purpose flour
  • 2 tbsp baking powder
  • 1 ½ tbsp Cornstarch
  • Canola oil

A bowl of food on a plate
The hot sauce and the seasoning that helps make this meal so flavorful.
(Photo by Freddie Hall/ WFSU Public Media)

SEASONINGS

  • 1 tsp ground sage
  • 2 tsp ground mustard
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 ½ salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tsp cumin

DIRECTIONS

The thick mixture of the marinade makes it stick to the chicken.
(Photo by Freddie Hall/ WFSU Public Media)
  • Mix up the Marinade (2 to 24 hours before cooking the chicken)
  • Add chicken pieces to a large bowl (about 8-10 pieces).
  • In the same large bowl, add in 1 ½ cups of buttermilk, 1 ½ tbsp of hot sauce, 1 tsp of ground sage.
  • Mix marinade and chicken together until the marinade is well blended.
  • Refrigerate for at least 2 hours. The longer the chicken sits in the marinade, the better.  This can also be done the day before

A bowl of food on a plate
Mix your breading well! (Photo by Freddie Hall/ WFSU Public Media)

PREP THE BREADING

  • In another large bowl, add 4 cups of flour, 2 tbsp of baking powder, 1 1/2 tbsp of salt, 1 tbsp of black pepper, 1 tbsp of paprika, 1 tsp of cumin, 2 tsp of ground mustard, 2 tbsp of onion powder, and 2 tbsp of garlic powder, 1 ½ tbsp cornstarch. Whisk together.

HEAT THE OIL

  • In a skillet, add about 2-3 inches of canola oil. Heat the oil until it reaches 375 degrees.  Use a thermometer to test the temp of the oil.

DREDGE THE CHICKEN

  • Remove the marinade with the chicken from the fridge.
  • Remove a few pieces of chicken at a time and dredge them in the flour mixture until the they are fully coated with the seasoned flour. Set the chicken aside on a backing rack. Repeat process. Let the chicken sit there for about 2-4 minutes.
A piece of cake sitting on top of a wooden table
The thick marinade helps make the breading mixture really stick to the chicken. (Photo by Freddie Hall/ WFSU Public Media)

FRYING THE CHICKEN

A bowl of soup
Frying the chicken. (Photo by Freddie Hall/ WFSU Public Media)

TIP: Too many pieces of chicken will overcrowd the skillet and bring down the temperature of the oil which will cause the chicken to cook unevenly.

  • Carefully add the chicken to the heated oil. Do not fry more than 3-4 pieces at a time.
  • Once the chicken is golden and crispy on the bottom, flip over in the oil.
  • When chicken is golden and crispy on both sides AND reaches an internal temperature of 165 degrees, it is ready to be removed from the skillet/
  • Place chicken on ….
  • Continue frying all pieces of chicken until they have been properly cooked.
  • Enjoy!
A person standing in front of a plate of food
Che Fe presents her family’s Buttermilk Fried Chicken. (Photo by Freddie Hall/ WFSU Public Media)
Felisha Nicholson
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