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Buttermilk Fried Chicken

Buttermilk Fried Chicken
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This classic Southern Buttermilk Fried Chicken recipe features tender, juicy chicken pieces marinated in tangy buttermilk and coated with a crispy, golden crust. Using simple ingredients like flour and basic seasonings, this dish delivers a rich flavor and satisfying crunch that makes it a comforting favorite perfect for family meals and special occasions.

Ingredients

Scale

Chicken and Marinade

  • Bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts) – about 3 to 4 pounds
  • 2 cups buttermilk
  • Salt – 1 teaspoon (for marinade)
  • Black pepper – 1/2 teaspoon (for marinade)
  • Optional: 1 to 2 tablespoons hot sauce (for marinade)

Flour Coating

  • 2 cups all-purpose flour (or rice flour/gluten-free blend for gluten-free version)
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/4 to 1/2 teaspoon cayenne pepper (for spicy version)
  • Optional: 1 tablespoon finely chopped fresh herbs (thyme, rosemary, or oregano)

For Frying

  • Vegetable oil or peanut oil – enough for about 2 inches depth in skillet (approximately 4 cups)

Instructions

  1. Marinate the Chicken: Soak the chicken pieces in a large bowl with buttermilk, salt, pepper, and optional hot sauce. Cover and refrigerate for at least 4 hours or overnight to tenderize and flavor the meat.
  2. Prepare the Flour Coating: In a shallow dish, combine flour, paprika, garlic powder, salt, pepper, and any optional spices or herbs. Mix well to evenly distribute the seasoning.
  3. Dredge the Chicken: Remove the chicken from the buttermilk marinade, letting the excess drip off. Pat the chicken pieces dry gently with paper towels. Coat each piece thoroughly in the seasoned flour mixture, pressing lightly to ensure a good crust.
  4. Heat the Oil: Pour oil into a deep skillet or heavy-bottomed pan to a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C), using a thermometer to monitor temperature.
  5. Fry the Chicken: Carefully place the chicken pieces in batches into the hot oil, avoiding overcrowding. Fry for 12 to 15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
  6. Drain and Rest: Transfer the cooked chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes to allow the crust to set and juices to redistribute before serving.

Notes

  • Use bone-in, skin-on chicken for juicier and more flavorful results.
  • Pat chicken dry before coating to prevent soggy crust.
  • Maintain oil temperature at 350°F for even cooking and crispy crust.
  • Fry in batches to avoid overcrowding and greasy chicken.
  • Marinate chicken for at least 4 hours or overnight for best tenderness.
  • For a spicy version, add cayenne pepper to the flour and hot sauce to the marinade.
  • For gluten-free, substitute all-purpose flour with rice flour or gluten-free flour blend.
  • Bake coated chicken at 400°F (200°C) for 35-40 minutes as a healthier alternative.
  • Reheat leftovers in an oven or air fryer at 350°F for 10-15 minutes to preserve crispiness.

Nutrition

Keywords: Buttermilk Fried Chicken, Southern Fried Chicken, Crispy Fried Chicken, Comfort Food, Fried Chicken Recipe

Find it online: https://recipesemilly.com/buttermilk-fried-chicken/