Now y’all don’t run me out when I say this, but I don’t cook fried chicken very often. I know it’s Southern blasphemy, but I just don’t. It’s not because I don’t love it, because I do LOVE it. It’s just that fried chicken is a task in itself – let’s not even talk about the fat and calories. Nonetheless, when I asked my sweet wife what meal she’d like for me to prepare for her to celebrate the last week of this semester, she mentioned fried chicken – and that’s just what she got. Now, let me take a minute here to brag: If y’all are new to the blog, I’ll catch you up to speed. My wife’s in grad school to be a Nurse Practitioner and to say the least it’s been a challenge for her having to maintain a full time job and being a full time student, mommy, and wife. But we’ve made it though another semester – a semester that her advisors told her would be too stressful – but she decided to tackle it anyway so she can get finished a semester early. And though the final grades haven’t been posted – we think she’s got all As! I can’t even tell you all how proud I am of her. It really has been tough, the workload unbearable at times, but she did it. She’s quite an amazing gal. So, Sunday night we had fried chicken!
And let me just say, this is some OUTSTANDING chicken. Now, I know it’s my recipe and I’m bragging here, but you try it and tell me otherwise, if you can. The chicken is coated with unseasoned all purpose flour and fried in regular ol’ vegetable oil, but the buttermilk marinade is what makes it so awesome. It gives it GREAT flavor, tenderizes the meat, and yields some of the juiciest chicken I’ve ever had. Trust me, it doesn’t take 11 secret herbs and spices to make amazing chicken… just this easy recipe. It does require some forethought since you really need to allow the chicken to marinate for at least 12 hours, but I promise it’s worth it!
- 3 cups buttermilk
- 3 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons hot sauce
- 2 to 3 pounds chicken (I used one chicken cut up and 4 additional thighs)
- 2 cups all purpose flour
- vegetable oil for frying
- In a large bowl, combine buttermilk, salt, sugar, pepper, garlic powder, and hot sauce. (Now don’t worry about the amount of hot sauce, you won’t have spicy chicken.)
- Combine chicken and buttermilk marinade in a large bowl, refrigerate 12 to 24 hours.
- When ready to fry, drain chicken and coat with all purpose flour. Fry in vegetable oil heated between 300 and 325 degrees F until done throughout (approximately 12 to 15 minutes on each side).