Crispy Buttermilk Fried Chicken

 Ingredients

    3 cups all-purpose flour
    3 teaspoons salt
    2 teaspoons black pepper
    1 1/2 teaspoons sugar
    1 1/2 teaspoons paprika
    1 1/2 cups buttermilk
    2 eggs
    1 1/2 teaspoons baking powder
    3/4 teaspoon baking soda
    1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces
    4 cups peanut oil

Directions

1. In a 13 x 9 x 2-inch baking pan, whisk together flour, salt, pepper, sugar and paprika. In a medium-size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
2. Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place on a baking sheet fitted with a wire rack. Refrigerate while heating oil.
3. Heat oven to 175 degrees F. Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360 degrees F over medium-high heat. Place half of the chicken pieces, skin-side down, in the oil. Cover and reduce heat to medium. Fry chicken for 7 to 8 minutes or until golden brown. Check after 4 minutes to be sure chicken is browning evenly. Rearrange if necessary. Flip chicken over and fry an additional 7 to 8 minutes or until golden and internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a baking sheet fitted with wire rack and place in oven to keep warm.
4. Return oil to 360 degrees F and fry remaining chicken pieces. Serve warm.

nutrition information

Per Serving: 

cal. (kcal) 633, 

Fat, total (g) 39, 

chol. (mg) 139, 

sat. fat (g) 9, 

carb. (g) 39, 

fiber (g) 2, 

pro. (g) 29, 

sodium (mg) 1211, 

Percent Daily Values are based on a 2,000 calorie diet

 

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