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Fried Buttermilk Chicken

Updated: Jul 16


· 8 to 10 pieces of boneless, skinless chicken thighs (the most tender)

· 2 cups whole buttermilk

· oil for frying, (peanut oil works best) or vegetable oil

· 2½ cups all-purpose flour

· 1½ tsp salt

· 1 tsp ground black pepper

· 1 tsp onion powder

· 1 tsp paprika

· 1 tsp garlic powder

· ¼ tsp cayenne

· 3 large eggs, beaten, season with salt & black pepper to taste


1. Rinse the chicken pieces under cold water. Place into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight.

2. Fill a medium size pot or Dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F.

3. Sift together the flour with the seasonings.

4. Remove the chicken from the buttermilk shaking off the excess. Dip into the beaten eggs then dust with the seasoned flour.

5. Gently lower into the hot oil a few pieces at a time.

6. Cook for approximately 6-7 minutes on each side or until juices run clear. If using a thermometer should read to 165 degrees.

7. Remove to paper towels or a rack to drain. Cover and keep warm until serving.

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