Chef Felicia dishes out her mouth-watering Buttermilk Fried Chicken.
When it comes to old-fashioned Southern food, it doesn’t get any better than fried chicken. Everyone usually turns to their grandmother’s recipe when it comes to fried chicken, but this buttermilk fried chicken recipe from Chef Felicia Suzanne will have you thinking twice before checking out Grandma’s recipe again. This recipe is super simple, and you’ll never want to use another one again!
- 10 bone-in chicken thighs
- Freshly ground white pepper
- 2 cups buttermilk
- 1/4 cup hot sauce
- 2 whole eggs
- 4 cups all purpose flour
- Cayenne pepper
- 3 cups canola oil
Season the chicken with salt and pepper. In a small mixing bowl, combine the buttermilk and hot sauce. Add the chicken, cover and refrigerate over night or for at least 4 hours. Remove from the refrigerator and bring to room temperature. Remove the chicken from the buttermilk mixture, and whisk completely. In a large bowl, season the flour with salt, pepper and cayenne pepper. Dip one piece of chicken at a time in the seasoned flour, then in the buttermilk mixture and back into the seasoned flour, coating completely. In a large cast iron skillet, heat oil to 350 degrees F. Place coated chicken in the hot oil, and brown for 11 minutes on each side. Remove chicken from skillet and place on a sheet pan lined with paper towels. Season with salt. Keep warm until ready to serve.
Makes: 10 pieces
Recipe courteous of Felicia Suzanne Willett, 2015
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