foody kitchen

This chicken was delicious. I took the suggestions of others by letting the chicken rest a bit after battering and before frying. I also didn't have self-rising flour, but added a tablespoon of baking powder to some all-purpose flour and it worked beautifully. I added a bit more garlic powder and paprika than the recipe called for and I let the chicken marinate for an additional hour. Finally, I turned it over frequently while frying (every 2 to 3 minutes) to prevent burning. It came out tender and delicious. Would highly recommend. The buttermilk is used to tenderize the chicken, especially breast meat. The flavor is what you make it with the spices. I use cayenne pepper, garlic powder, salt & black pepper, paprika, and onion powder. If you do not like it hot, don't use cayenne pepper. Buttermilk Fried Chicken | chicken recipes, crock pot recipes, chicken breast recipes, easy chicken recipes, soup recipes, chili recipe, chicken casserole, slow cooker recipes, chicken salad...