Best Ever Fried Chicken


  • 6 c. low-fat buttermilk, divided
  • 1/4 c. sugar
  • 2 cloves garlic, thinly sliced
  • 4 Tbsp celery seed, divided
  • Kosher salt and pepper
  • 1 5- to 6-lb whole chicken, cut into 10 pieces
  • 2 c. all-purpose flour
  • 1/2 tsp. cayenne
  • 4 c. peanut or canola oil, for frying


  1. In large bowl, whisk together 4 cups buttermilk, sugar, garlic, 2 tablespoons celery seed, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
  2. Meanwhile, in large bowl, whisk together flour, cayenne, 1 teaspoon salt, 1 tablespoon pepper, and remaining 2 tablespoons celery seed.
  3. Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. Place remaining 2 cups buttermilk in second bowl. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
  4. Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F. 


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