Classic Southern Buttermilk Fried Chicken

Ingredients List

• 2 cups buttermilk

• 1 tablespoon Dijon mustard

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon cayenne pepper

• 1 whole chicken, cut into pieces

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 5 cups vegetable oil for frying

Instructions

In a bowl, whisk together buttermilk, mustard, salt, pepper, and cayenne pepper to create the marinade.

Place the buttermilk marinade in a resealable plastic bag. Add the chicken, ensuring it's coated in the marinade. Remove excess air, seal the bag, and refrigerate for 2 to 8 hours to marinate.

In a separate resealable plastic bag, combine flour, baking powder, garlic powder, and onion powder. Shake the bag well to evenly mix the ingredients.

For each piece of chicken, transfer it from the marinade to the dry ingredients bag. Seal and shake the bag to coat the chicken thoroughly. Repeat the process by dipping the coated chicken back into the buttermilk marinade, then shaking it again in the dry mixture. Heat oil in a large frying pan over medium-high heat, then place the coated chicken pieces in the pan.

Fry the chicken in batches, turning occasionally, until golden brown and the juices run clear. The internal temperature should reach at least 165°F (74°C) when checked with an instant-read thermometer.

Serve while hot and enjoy every bite!

Editor's Note:

The nutritional value of the frying oil is calculated based on a 10% retention rate after cooking. The actual amount may vary depending on factors like cooking time, temperature, ingredient density, and the type of oil used. Additionally, the nutrition data for this recipe includes the full amount of marinade ingredients, though the actual quantity consumed will differ.

Nutritional Information (per serving)