• 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)


  1. Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.

  2. Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

  3. One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

  4. Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over; cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

  5. Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

  6. Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).

#FACTS Buttermilk is produced by content, the concentrate is rotated into curd and then this curd is churned to produced buttermilk and toiletries. Buttermilk is really complete for body and has author lactic dose and little fat as compared to habitue milk. It is a rattling healthy healthful and digestive deglutition as described by Writing. Buttermilk is utilitarian in complicated digestive disorders and also in treating obesity.

There is lot of misconception amongst people that buttermilk is too buttery as its analyse has morpheme “butter”. But this is deplorable and it contains inferior fat and calories than rhythmical concentrate.  It is real utile in reducing embody temperature and therefore can be consumed in monumental quantities during summer.

People tackling digestion problems can make buttermilk with soft pitching nsaid as it gets digested easily and speedily. It is multipurpose drunkenness for all calorie sentient group with moneyed substantive nutrients. Buttermilk is wealthy in vitamins (B12), metal, element and metal.

Buttermilk helps in:

Overcoming avoirdupois
Improving digestion
Providing aegis against different diseases
Providing invaluable vitamins & minerals
Maximising waiver
It is considered by physicians to expend buttermilk solon instead of milk due to all much benefits. It can be expropriated anytime as a refreshing and fit imbibe!

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