Fried chicken in buttermilk

Fried chicken in buttermilk

Fried chicken in buttermilk

Try this recipe for Buttermilk Fried Chicken, or submit your own.

3/4 cup buttermilk 
1 teaspoon of salt
a quarter teaspoon 2 1/2 pound chicken fryers, peppered
1 mug Flour
1 1/2 cup oil (vegetable)

Buttermilk-soaked crispy fried chicken with a delightful old-fashioned taste.

In a shallow dish, combine the buttermilk, salt, and pepper, as well as the chicken. Refrigerate for 20 minutes, rotating once throughout that time. Remove the chicken from the pan and coat it with flour. Cook in a heated pan (350°F) until golden brown on both sides. Reduce the heat to 275 degrees Fahrenheit. Cook for 25 minutes with the lid on. Uncover and continue to cook for another 5 minutes, or until crispy.

Note: After draining the chicken, pat it dry using paper towels.

It is better to consume foods that have not been processed and to utilise all of the components in your diet. It is not advised for frying since it has a high boiling point, which causes damaging free radicals to be released. It’s also not a good idea to use it to make cakes and pastries because of the strong odor, which can entirely ruin the flavor. It is, nevertheless, an excellent choice for any other type of food preparation.

Vitamins E, D, A, and K, as well as unsaturated and saturated fatty acids, the most essential of which is Omega-3, are found in this food.