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Author Notes: A spiced up interpretation of classic Southern Buttermilk Fried Chicken inspired by Jaden of the Steamy Kitchen! —Mallory Mitchell
- 2 cut-up fryer chickens
- 1 1/4 quarts buttermilk, divided
- 5 cups all-purpose flour
- 3 tablespoons seasoned salt (like Lawry’s)
- 3 teaspoons black pepper
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 2 teaspoons cayenne pepper
- 1/4 cup organic milk
- 1 pinch ground chili flake
- canola or vegetable oil for frying
- In a large glass bowl add your chicken and 1 quart of the buttermilk. Refrigerate this glorious mix overnight. Yes, overnight! This really creates that southern buttermilk taste once fried. The next day when you're ready to fry, remove the chicken from bowl let it sit out for about 30 mins to remove the chill.
- Pre-heat oven to 350!
- Bow 1 (large) - mix your spices and flour together. Bowl 2 (small) - mix your remaining buttermilk and regular organic milk. When you've got these good and ready, add the milk mix into the flour/spice mix and use a fork to combine but not over mix - you want some lumps in here! Note*** If you are worried about the spice/heat from the ingredients, downsize each one by 1/2 tsp.
- Heat 1 1/2 inches of cooking oil in a deep skillet or dutch oven over medium high heat to 365 degrees. Setup your chicken station with the mix and the chicken, thoroughly coating each piece of chicken in your mix before dropping it (gently) into the fryer. I would get 2-3 pieces ready at at time then add them all into the fryer at once. Fry those babies up for about 5 mins or until they get a nice golden brown texture. If you want rotate them one time about 2-3 mins into the process so both sides cook evenly. The most important part of this step is not to over-fry the chicken because we're going to finish them off with a hot bake in the oven.
- As each group of 2-3 pieces are ready to go, stick them on a baking sheet (or cooling rack over a baking sheet) and then into the oven for 15-20 mins.