Recipe: Buttermilk fried chicken
Try some chicken from the South with Martha Stewart's buttermilk fried chicken recipe!
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Cooking tools:
- Deep-fry thermometer
- Instant-read thermometer
- Cast iron skillet
- Cooling rack
- Oven
- Stove
- Baking sheet
- Dish
- Mixing bowl
- Whisk
- Zip-top bag
- Parchment paper
- Paper towel
- Measuring cup
- Measuring spoon
Ingredients
- 1 whole fryer chicken (2-1/2 to 3 pounds), cut into 10 parts
- 1 quart buttermilk, well shaken
- 1-1/2 tablespoons dry mustard powder
- 1-1/4 teaspoons cayenne
- Coarse salt
- freshly ground pepper
- 1-1/2 cups all-purpose flour
- 2 tablespoons yellow cornmeal
- Neutral-tasting oil, such as safflower, for frying
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