Buttermilk Fried Chicken

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Buttermilk Fried Chicken are unbelievably easy to make.A recipe that is very easy to make and learn. To create a sense of familiarity in the family. In a delicious cuisine and an exciting taste. Hopefully it can be a dish that unites the family in the event thanks to God.


  • 2 cups buttermilk, shaken
  • 1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
  • 2 garlic cloves, smashed
  • 1 jalapeño pepper (with seeds), halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 3 boneless chicken breasts
  • 3 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 1/2 teaspoons smoked Spanish paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon celery salt
  • 2 (48-ounce) bottles canola oil
  • Bunch of parsley, for garnish


  1. For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
  2. With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
  3. Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
  4. Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
  5. When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
  6. Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
  7. Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  8. When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don’t crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot. 

Nutritional Facts

Servings Per Recipe: 4 Calories: 1262

% Daily Value *

Total Fat:85g
Saturated Fat:15.6g
Cholesterol:179mg 60%
Sodium:1443mg 58%
Potassium:666mg 19%
Fiber: 2.5g
Sugar: 6g

Protein: 66g 132%
Vitamin A Iu: 966IU 
Niacin Equivalents: 29mg 
Vitamin B6: 1mg 
Vitamin C: 2mg 
Folate: 134mcg 
Calcium: 193mg 
Iron: 6mg 
Magnesium: 74mg 
Thiamin: 1mg 

 *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This article is sourced from : www.foodnetwork.com

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