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Sometimes the simple things in life are truly the best! And proof of that is in this straightforward, always dependable, Just-Like-Mom's Buttermilk Fried Chicken. This fried chicken hug comes at you so strong, so juicy, and coated with love, you will never want to leave it. The uncomplicated process and absolute love that Mom put into this perfectly crunchy buttermilk beauty is unmatched. So, if you are missing your momma and need a little kiss from home, try this Just-Like-Mom's Buttermilk Fried Chicken. It's simply the best!
Sometimes the simple things in life are truly the best! And proof of that is in this straightforward, always dependable, Just-Like-Mom's Buttermilk Fried Chicken. This fried chicken hug comes at you so strong, so juicy, and coated with love, you will never want to leave it. The uncomplicated process and absolute love that Mom put into this perfectly crunchy buttermilk beauty is unmatched. So, if you are missing your momma and need a little kiss from home, try this Just-Like-Mom's Buttermilk Fried Chicken. It's simply the best!
Ingredients
- 8 teaspoons kosher salt divided
- 1/2 cup water
- freshly black ground pepper to taste
- 2 cups buttermilk
- 2 large eggs
- 1/2 medium sweet onion grated
- 2 cloves garlic minced
- 5-6 pounds chicken pieces
- 4 cups self-rising flour
- canola oil to taste
- 1/2 cup bacon drippings optional
Directions
- In a large bowl, whisk 5 teaspoons of the salt and the water together until the salt has dissolved.
- Whisk the pepper, the buttermilk, the eggs, the onion, and the garlic into the salt water.
- Add the chicken pieces to the buttermilk mixture and toss to coat.
- Cover the chicken mixture with plastic wrap and refrigerate, turning occasionally, for at least 8 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Line an 18x26-inch baking sheet with an oven-safe wire rack.
- Drain and discard the buttermilk mixture, keeping the chicken pieces in the bowl.
- In a large bowl, whisk the flour and the remaining salt together.
- Toss each piece of the chicken in the flour mixture until evenly coated and then transfer them to a large plate.
- Return the chicken pieces to the flour mixture, gently tossing them again, and then place them back on the large plate and let them stand, about 15 minutes.
- For a third time, return the chicken pieces to the flour mixture, gently tossing to evenly coat, shaking off the excess flour, and then place them on the large plate.
- In a Dutch oven over medium heat, heat 1 1/2 inches of the canola oil and the bacon drippings to 350 degrees F.
- Add the chicken pieces to the oil mixture, in batches and skin-side down, until the bottoms of them are golden-brown, about 4-5 minutes.
- Turn the chicken pieces and fry them until the other side is golden-brown, about 4-5 minutes.
- Transfer the fried chicken pieces to the prepared baking sheet and bake until they reach an internal temperature of 165 degrees F, about 5-10 minutes.
- Let the chicken pieces cool on a wire rack for 10 minutes.
- Serve.
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