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Buttermilk Fried Chicken

Buttermilk Fried Chicken
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Discover the secret to perfectly crispy and juicy Buttermilk Fried Chicken with this classic Southern recipe. Tender chicken pieces marinated in tangy buttermilk are coated in a seasoned flour mixture and fried to golden perfection, locking in flavor and moisture. Perfect for family dinners or special occasions, this recipe is easy to follow and customizable to your taste.

Ingredients

Scale

Chicken and Marinade

  • 3–4 pounds bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 2 cups cold buttermilk
  • 1 teaspoon hot sauce (optional)

Coating

  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

Frying

  • Vegetable oil, for deep frying (enough to fill skillet 2 inches deep)

Optional Herbs and Spices

  • Fresh thyme or rosemary, chopped (optional)
  • Smoked paprika (optional)

Instructions

  1. Marinate the Chicken: Place chicken pieces in a large bowl and cover thoroughly with cold buttermilk. Stir in hot sauce or additional spices if desired. Cover and refrigerate for at least 4 hours or overnight to tenderize.
  2. Prepare the Coating: In a large shallow dish, combine all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Whisk well to evenly distribute the seasonings.
  3. Dredge the Chicken: Remove chicken from buttermilk, allowing excess to drip off. Pat dry lightly. Coat each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface to build a thick crust. Place coated pieces on a wire rack or plate.
  4. Heat the Oil: Pour vegetable oil into a deep cast-iron skillet or deep fryer to about 2 inches deep. Heat oil to 350°F (175°C), using a thermometer to maintain proper temperature.
  5. Fry the Chicken: Add a few chicken pieces to the hot oil without overcrowding. Fry for 12-15 minutes, turning occasionally, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Remove and drain on wire rack or paper towels.
  6. Rest and Serve: Let the chicken rest for 5 minutes before serving to allow juices to redistribute for moist, tender bites.

Notes

  • Pat dry chicken before dredging to help flour adhere better.
  • Maintain oil temperature between 325-350°F to prevent greasy or burnt chicken.
  • For extra crunch, double dredge by dipping coated chicken back into buttermilk and flour again.
  • Use a cast iron skillet for even heat and consistent frying.
  • Rest the chicken after frying for juicier, more flavorful results.

Nutrition

Keywords: buttermilk fried chicken, southern fried chicken, crispy fried chicken, easy fried chicken recipe, marinated chicken

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