Filed Under: 30 minutes or more, Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Birthday, Chicken, Dinner, Father's Day, Pregnancy

Fried Buttermilk Chicken with Creamy Coleslaw

The key to success is to balance the heat of the oil between 250°F and 300°F. Use a thermometer for the best results. And don't forget the lid; keeping the steam trapped helps cook the chicken.

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April 1st, 2009

Recipe by LeeAnne Wright

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“I loved how spicy this was, and I already had all of the ingredients at home, so no need to do groceries. I will make it again for sure.”
Annie Imbeault, mom of Olivier, 5, and Myriam, 2, Dartmouth, N.S.

Servings
6
Prep Time
Prep: 25 min. + soaking time
On the table: 35 min.
Ingredients
  • 1 whole small chicken (21/2 to 3 lbs)
  • 1-1/2 cups buttermilk
  • 1 tbsp dry mustard
  • 2 tbsp kosher salt, divided
  • 2 tsp cayenne, divided
  • 1 tsp pepper, divided
  • 1-1/2 cups all-purpose flour
  • 1-3/4-2 cupsvegetable oil
    • Directions
  • 1.

    Cut chicken into 8 pieces then chop breasts in half crosswise. (Keep reading to learn how to cut a whole chicken)

  • 2.

    Combine buttermilk with mustard, 1 tbsp salt, 1 tsp cayenne and 1/2 tsp pepper in a large, sturdy, sealable bag. Add chicken pieces, press out air, seal and toss to distribute buttermilk evenly. Refrigerate at least 3 hours, but ideally overnight.

  • 3.

    Mix flour with remaining spices in a bowl. Remove chicken from buttermilk, shaking off excess liquid, and toss a few pieces in flour at a time. Shake off excess flour from chicken and put on a rack set over a few layers of paper towel. Let flour set on chicken for 10 minutes.

  • 4.

    Heat oil in a large, heavy-bottomed cast iron skillet (which has a lid) to 350-deg. F. Carefully place the chicken skin-side down in the pan. You may not be able to fit it all in, so work in batches. Cover and cook for 5 minutes. Check and reduce heat slightly if the chicken is browning too quickly; it should be light brown at this point. Re-cover with lid and cook another 5 minutes. Ideally, oil should hover around 275-deg. F while chicken is frying. Adjust as needed.

  • 5.

    Turn chicken over and, with lid off, cook for another 7-10 minutes or until internal temperature of leg reaches 165-deg. F.

  • 6.

    Transfer cooked chicken to rack to drain and season lightly with salt.

    • Nutrients Per Serving
    Nutrients per serving: 314 calories, 18 g fat, 51 mg calcium, 1,069 mg sodium, 13 g carbohydrates, 0 g fibre, 24 g protein. Excellent source of niacin.
    Fried Buttermilk Chicken with Creamy Coleslaw
    Photo by Edward Pond
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