Down-Home Buttermilk Crispy Fried Chicken

1. 1

   Whisk the buttermilk, mustard, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cayenne together in a bowl.

2. 2

   Pour the buttermilk marinade into a resealable plastic bag. Add the chicken pieces, coat them with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

3. 3

   Combine the flour, baking powder, garlic powder, onion powder, the remaining teaspoon of salt, pepper, and cayenne in another resealable plastic bag; shake to mix well.

4. 4

   Working with one piece at a time, move the marinated chicken to the dry ingredient bag, seal the bag, and shake well to coat. After coating all the chicken pieces, repeat by dipping them in the buttermilk marinade and shaking them in the dry coating again. Let the dredged pieces rest on a wire rack set over a baking sheet to help the coating adhere.

5. 5

   Meanwhile, heat oil in a large, heavy skillet or Dutch oven over medium-high heat.

6. 6

   Fry the chicken in batches in the hot oil, turning occasionally, until golden brown and the juices run clear, about 15 to 18 minutes per batch. An instant-read thermometer inserted into the thickest part should register at least 165 degrees F (74 degrees C).

7. 7

   Serve hot and enjoy!

• Calories 1571.32 kcal High
• Protein 53.24 g Good Source
• Carbs 30.17 g Moderate
• Total Fat 143.7 g High
• Saturated Fat 20.73 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 168.2 mg High
• Sodium 533.49 mg High
• Fiber 1.48 g Low Source
• Sugar 3.71 g Moderate
• Added Sugar 0.16 g Low Source
• Calcium 85.69 mg Low Source
• Iron 1.7 mg Low Source
• Potassium 35.53 mg Low Source
• Vitamin A 23.6 mcg_rae Low Source
• Vitamin C 0.9 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Garlic 🧄