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Mamaw's Southern Buttermilk Chicken
Mamaw's Southern Buttermilk Chicken
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
590 minutes
Crispy buttermilk-fried chicken baked to perfection.
Ingredients:
  • 1 (3 pound) chicken, cut into 8 pieces
  • 2 quarts buttermilk
  • 2 tablespoons hot pepper sauce (such as Tabasco®)
  • 2 tablespoons crushed garlic
  • 2 cups vegetable oil for frying
  • 1.5 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon ground dried sage
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
Instructions:
  • Rinse the chicken and cut each chicken breast half in half horizontally to make a total of 10 pieces. Pat the chicken dry with paper towels. In a large plastic zipper bag, mix buttermilk, hot pepper sauce, and garlic. Add the chicken pieces, remove excess air from the bag, seal, and refrigerate overnight.
  • The following day, heat the oven to 325°F (165°C).
  • In a large deep-sided skillet, heat vegetable oil over medium heat until shimmering. Combine flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Coat 2-3 pieces of chicken at a time from buttermilk, pressing into the flour mixture, shaking off excess flour.
  • In batches, fry 2-3 pieces of breaded chicken in hot oil until the crust turns golden brown (chicken may still be slightly pink inside). Drain on paper towels, then transfer to a 9x13-inch baking dish.
  • Place in the preheated oven and bake uncovered for 1 hour.

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