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Buttermilk Fried Chicken

Buttermilk Fried Chicken
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Buttermilk Fried Chicken is a classic comfort food featuring juicy, tender chicken marinated in tangy buttermilk and coated with a flavorful, crispy crust. Perfectly seasoned with paprika, garlic, onion powder, and cayenne, this dish delivers a rich flavor profile and satisfying crunch, ideal for family dinners or special gatherings.

Ingredients

Scale

Chicken and Marinade

  • 2 to 3 pounds bone-in, skin-on chicken pieces (thighs or drumsticks recommended)
  • 2 cups buttermilk
  • 1 teaspoon salt (for marinade)
  • 1/2 teaspoon black pepper (for marinade)

Coating

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

Frying

  • Vegetable oil (enough for deep frying, about 4 cups)

Instructions

  1. Marinate the Chicken: Soak chicken pieces in a mixture of buttermilk, salt, pepper, and seasoning. Refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
  2. Prepare the Coating: In a shallow dish, combine flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper to create the seasoned flour coating.
  3. Dredge the Chicken: Remove chicken from the marinade letting excess buttermilk drip off. Thoroughly coat each piece in the seasoned flour to ensure an even crust.
  4. Heat the Oil: Pour vegetable oil into a deep pan or skillet and heat to 350°F (175°C), ideal for frying the chicken evenly without burning.
  5. Fry the Chicken: Carefully place chicken pieces into the hot oil in batches to avoid overcrowding. Fry for 12 to 15 minutes, turning occasionally until golden brown and cooked through (internal temperature of 165°F).
  6. Drain and Rest: Remove chicken from oil and place on paper towels or a wire rack to drain excess oil. Let rest for a few minutes to lock in juices before serving.

Notes

  • Maintain oil temperature between 325°F and 350°F to prevent greasy or burnt chicken.
  • Fry in batches to maintain temperature and crispiness.
  • For extra crunch, double dredge by dipping chicken back into buttermilk then flour again before frying.
  • Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
  • Allow chicken to rest briefly after frying to redistribute juices.

Nutrition

Keywords: buttermilk fried chicken, crispy fried chicken, southern fried chicken, comfort food, fried chicken recipe, homemade fried chicken

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