Buttermilk Fried Chicken

12 ingredients
5 steps

Ingredients

  • 6 large chicken legs
  • 2 cups buttermilk
  • 4 cups all-purpose flour
  • 1 tablespoon garlic salt, to taste
  • 1 tablespoon onion salt, to taste
  • 1 tablespoon paprika, to taste
  • 1 tablespoon ground coriander, to taste
  • 1 tablespoon parsley flakes, to taste
  • 1 tablespoon cayenne pepper, to taste
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • vegetable oil (for frying)

Directions

  1. 1
    Heat oil in large cast iron skillet to appropriate temperature for frying. If you prefer, you can use a deep fryer but I find that a heavy skillet works best.
  2. 2
    Combine all dry ingredients in a mixing bowl. Divide into 2 separate shallow baking dishes or use two large containers big enough to work with the flour mixture. Pour buttermilk into another baking dish or container large enough for dredging.
  3. 3
    Arrange dishes/containers with one of the flour mixtures first, then buttermilk, and last is the second container of flour mixture.
  4. 4
    Take one chicken leg at a time and roll in the first flour mixture, then dip/dredge in buttermilk, and then coat in the last flour mixture. Set each leg aside on a plate until all pieces are ready to be cooked. Suggestion: Use one hand for the dry stuff and the other for the wet.
  5. 5
    Place chicken legs in hot oil and cook until golden brown.

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