The fried chicken with buttermilk recipe is crispy and flavorful and great for a picnic. The skin needs to be well-seasoned and crispy, and the meat inside moist and tender. These fried drumsticks coated in a buttermilk batter meet the criteria and would be perfect served at your picnic.

Ingredients of Fried Chicken with Buttermilk

• 3-pound chicken meat cut into pieces
• 2 cups buttermilk
• 1 large onion, sliced
• 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 cups flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1 teaspoon cayenne pepper
• Salt and pepper
• 2 cups grapeseed oil

Method of Making Fried Chicken with Buttermilk

★ Put the chicken meat in buttermilk with onions, herbs, paprika, and cayenne pepper, and soaks for at least 8 hours.
★ Drain in a colander, leaving some herbs on chicken. In a large paper bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil.

★ Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
★ Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.