Monday, October 10, 2011

Buttermilk Baked Fried Chicken

We attended a lunch recently, at my grandparents retirement home (all the good stories start out this way) & they were serving fried chicken for lunch.  A year ago, I would have seen that on the menu & would have had to say, "I can't eat that."  But when I saw the menu, upon arrival, I knew this was my chance to conquer, the fear that my body couldn't handle fried foods.  Growing up, I have very fond memories of my grandparents taking us out to dinner all the time & I would always order the same thing, fried chicken, mac & cheese, green beans & garlic bread.  The best part of that entire meal, aside from the mac & cheese of course was eating the skin, it was always my favorite.  So, back at "the home" (as we call it) as everyone was finishing up, I looked at my niece, removing her chicken skin & refusing to eat it.  So I asked her if I could have it & she said YES, SCORE!!!  And as we were driving home, my husband said, "you know what the best part of that meal was, watching you eat Elaina's chicken skin!"  This recipe is in honor of my grandparents who always knew where to find the best fried chicken & now we can have it at home anytime we want.  

6 pieces of chicken
2 cups whole milk
2 tablespoons white vinegar
1 cup flour
1 1/2 tsp salt
1/2 tsp white pepper
1/2 tsp cayenne
1 tsp paprika
1/8 cumin
2 cups vegetable oil (or similar)

To make buttermilk: In a small bowl, combine whole milk & vinegar, stir & set aside to thicken.  
In a gallon bag, place chicken pieces, add "buttermilk" & place in a bowl to allow the chicken to marinate in the refrigerator for up to 24 hours.

To make flour mixture: In a shallow dish, combine the flour, salt, pepper, cayenne, paprika, cumin.  Take the chicken out of the buttermilk & coat each piece with the flour mixture.  

Preheat oven at 350F.

Pour your oil into a dutch oven & heat to 360F, using a thermometer.  Be sure the oil covers about 1 inch of the bottom of your pot.  Work in batches of 2-3 pieces at a time, cook for 2 mins on each side or until lightly browned.  Be sure you monitor the temperature between each batch, to assure it returns to 360F degrees each time.  Once all the chicken has been fried, place each piece on a cookie sheet with a metal rack & bake for 30 mins, or until internal temperature reaches 165F.  

Makes 4-5 servings


  1. As I already wrote I love chicken and I also <3 stealing someone's chicken skin:-))) Great recipe I have to try it!!!!

  2. I oven fry a lot but, I've never done it with the buttermilk. Your chicken looks fabulous! This is a "must try" for this week :)

  3. This is very interesting. I never tried using buttermilk with chicken before. Will definitely try this soon!


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