Name: Buttermilk Fried Chicken
Yield: 4 servings
Ingredients: 1 quart buttermilk; 3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve); 2 cups all-purpose flour; 1 tablespoon paprika; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 2 teaspoons kosher salt; Freshly ground pepper; Peanut oil, for frying; Deep-fry thermometer

Fried chicken on a plate with blotting paper.

Johnny Miller

Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.

Recipe notes

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