In order to prepare and bread chicken without an egg, dip the chicken in buttermilk and a flour mixture before frying. For a crispier coating, dip the chicken twice in both the buttermilk and flour mixtures.Continue Reading
Buttermilk Fried Chicken
The chicken is marinated overnight before frying, but it can be prepared in the marinade mixture in as little as 1 hour before frying.
Prep Time: 6 hours 30 min.
Cook Time: 30 min.
Ready In: 7 hours
Place the chicken pieces in a large, non-reactive bowl and cover with the buttermilk, salt, Tabasco sauce, thyme and Worcestershire sauce. Cover the bowl with plastic wrap and place in the refrigerator for 6 hours, or at least 1 hour.
Heat the oil in a large skillet over medium-high heat until it reaches 360 degrees F.
Mix together the flour, garlic powder and black pepper. Remove the chicken pieces from the buttermilk and tap off the excess. Coat both sides of the chicken pieces with the flour mixture and tap off the excess. Place the chicken in the hot oil and fry until the chicken is golden brown and cooked through to an internal temperature of 180 degrees F. Repeat with the remaining chicken pieces.