Ingredients
Ingredients for Marinade
- 3 Cups of Buttermilk
- ½ Teaspoon of Celery seed
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Onion Powder
- ¼ Teaspoon of Cayenne Pepper
- ½ Teaspoon of Paprika
- 1 Teaspoon of Salt
- 2 Teaspoons of Pepper
Ingredients for Cooking the chicken
- 6 Cups of Vegetable Oil
- 3 Cups of Flour
- 1 Teaspoons of Garlic Powder
- 1 Teaspoon of Onion Powder
- ¼ Teaspoon of Cayenne Pepper
- ½ Teaspoon of Paprika
- 1 Teaspoon of Salt
- 2 Teaspoons of Pepper
Instructions
Prep Instructions
- Rinse the chicken under cold water and pat dry with a paper towel.
- Add the raw chicken to a large bowl.
- Add buttermilk, celery seed, garlic, onion powder, cayenne, paprika, salt, and pepper.
- Mix thoroughly and ensure the chicken is fully submerged, cover and soak overnight,
- (if you want to cook same day, soak chicken in buttermilk for at least 4 hrs).
Cooking Instructions
- Heat the oil in a cast iron pot until 330- 335 degrees F is reached.
- In a ziplock bag add flour and seasonings (garlic, onion, cayenne, paprika, salt, and pepper).
- Place 1-2 pieces of chicken in the ziplock bag, shake to evenly coat the chicken in the flour mixture.
- Slowly add one piece of chicken to the oil, make sure to not drop to avoid a splash of hot oil.
- Cook for 3-4 minutes on each side, flip the chicken and cook for another few minutes.
- When you take the chicken out, place on a paper towel or cookie rack to let excess oil drain.
- Use a kitchen thermometer to check the chicken internal temperature, it should be 165 degrees F.
- Before frying more chicken, check the temperature of the oil to ensure it’s still at 330-335 degrees F.
Watch How To Make It
