Buttermilk Fried Chicken

• 3 cups all purpose flour
• 3 teaspoons salt
• 2 teaspoons black pepper
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons paprika
• 1 1/2 cups buttermilk
• 2 eggs
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 3-4 pounds chicken (cut up or breast tenders)
• peanut oil

1. In a 13X9 pan. whisk together flour, salt, pepper, sugar, and paprika.  In a medium bowl whisk together buttermilk, eggs, baking powder, and baking soda until smooth.
2. Dip each piece of chicken into buttermilk mixture, shaking off excess.  Roll into flour mixture and then dip into buttermilk and flour mixture a second time.  Place on a baking sheet with a wire rack and refrigerate until oil is heated.  ( I skip the second dipping and just dip the chicken into the buttermilk the put into the flour and leave that to sit while I heat the oil)
3. Heat oil in a large heavy botton Dutch oven or skillet over medium-high heat.  When heat reaches about 360 degrees drop the chicken pieces carefully into the oil and fry until golden brown on both sides.

This recipe does best with chicken tenders or smaller pieces of chicken.

 

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