I just had to try this! Buttermilk Fried Chicken is really different than breaded fried chicken. It is surprisingly fast and really delicious, give it a try if you have a deep cast iron pot or a wok as it has to be deep fried.
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Delicious, Do-Ahead, Fried, July 4, Week Night Dinner
3chickenlegsdrum sticks and thighs, skin on and bone in.
1/2tbspnAsian chili sauce (hot)
1cupbuttermilk or 1 cup milk and 1 tablespoon white vinegar to make buttermilk
1/2cupall-purpose-flour to dredge chicken
2cupscanola oil or Ghee
Gather all ingredients before starting recipe.
Combine buttermilk, salt, garlic powder and chili sauce in a large mixing bowl and add chicken pieces, set aside to marinate for at least one hour.
After the hour, drain chicken pieces on a wire rack, and while draining prepare oil for frying.
Pour canola oil in a deep cast iron pot or wok and heat over medium high/high heat; to test, drop a bread cube into the oil and if it starts to sizzle and turn brown, the oil is hot enough.
After the pieces have drained for a few minutes, dredge each piece in flour.
Gently immerse chicken pieces into hot oil, reduce to medium high, and fry for 10-12 minutes per side or until the chicken turns a golden brown, then turn to fry the second side.
Remove from hot oil drain on a paper towel and serve.