Buttermilk Fried Chicken


For the marinade:

  • 1 L buttermilk
  • 50 ml of Dijon mustard
  • 3 tablespoons salt
  • 4 teaspoons ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 chicken for frying

For frying the chicken:

  • 6 cups wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon salt flakes
  • 1 teaspoon ground black pepper
  • 6 cups of peanut oil for frying


  1. First, we make the marinade. To do this, we beat 1 liter of Buttermilk with 50 ml of Dijon mustard, three tablespoons of salt, and four teaspoons of ground black pepper.
  2. Cut one small chicken, especially for frying into pieces, and pour the marinade over them. Cover and refrigerate for at least 6 hours. I was stirring it from time to time.
  3. For frying, mix 6 cups of wheat flour with one tablespoon of baking powder, one tablespoon of salt flakes, and one teaspoon of ground black pepper in a shallow dish.
  4. Remove the chicken pieces from the marinade and dredge them in the flour without removing the excess.
  5. We heat a high pot with 6 cups of peanut oil to fry over medium-high heat; it should reach halfway up the pot.
  6. Add four pieces of chicken and lower the heat to medium-low.
  7. Fry the chicken for 5 minutes and turn it over. Fry for 7 minutes and turn it over again, leaving it to finish frying for three more minutes.
  8. Remove the chicken and place it on a tray with absorbent paper to not get too much oil.
  9. Increase the oil to medium-high heat and repeat the process with the rest of the chicken.


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