Buttermilk Fried Chicken
- 2 cups low-fat buttermilk
- Coarse salt
- 3 teaspoons cayenne pepper
- 2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
- 3 cups all-purpose flour
- 4 cups vegetable oil
- Meat
- Chickens, whole (2)
- Cooking & Baking
- All-purpose flour (3 cups)
- Cayenne pepper (3 teaspoons)
- Salt, Coarse (1)
- Vegetable oil (4 cups)
- Dairy
- Buttermilk, low-fat (2 cups)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 18, 2011 (1 year ago).
25 people saved this recipe.
