Buttermilk Fried Chicken Recipe
This Buttermilk Fried Chicken recipe delivers crispy, golden-brown fried chicken with a flavorful and tender interior. Marinated in a spiced buttermilk mixture, the chicken is coated with a seasoned flour blend and fried to perfection in vegetable oil, making a classic Southern-style fried chicken that’s juicy on the inside and crunchy on the outside.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes (including marinating time)
- Yield: 8 pieces 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Chicken and Marinade
- 8 pieces chicken (skin on, thighs and drumsticks, approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk (480 mL)
Coating
- 2 cups all-purpose flour (260g)
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika
- 1½ teaspoons dried basil
- 1½ teaspoons dried thyme
- 1½ teaspoons onion powder
- 1 teaspoon cayenne pepper
For Frying
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Season and Marinate the Chicken: Place the chicken pieces in a large bowl. Add salt, black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir to coat all the chicken evenly with the spices. Pour the buttermilk over the chicken and stir well to ensure each piece is thoroughly coated. Refrigerate for at least 1 hour, or up to overnight for maximum tenderness.
- Prepare the Flour Coating: In a shallow dish, whisk together all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until evenly combined. This seasoned flour will give the fried chicken its flavorful crust.
- Heat the Oil: Pour vegetable oil into a deep frying pan to a depth of 1 to 2 inches. Heat the oil to approximately 340°F (171°C), using a candy thermometer to monitor the temperature. Maintaining the correct oil temperature is crucial for a crispy and fully cooked chicken.
- Coat the Chicken: Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken thoroughly in the seasoned flour mixture, making sure the entire surface is well coated for a crispy crust.
- Fry the Chicken: Carefully place 4 to 5 pieces of coated chicken into the hot oil without crowding the pan. Fry the chicken, turning as needed, until the outside is golden brown and crispy. This takes about 15 minutes per piece. Use a meat thermometer to ensure the internal temperature reaches 170°F (77°C) for safe consumption. Adjust heat as necessary to maintain the oil temperature around 340°F.
- Drain and Serve: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil, helping the crust stay crispy. Serve hot and enjoy your delicious homemade buttermilk fried chicken.
Notes
- Marinate chicken overnight for extra tenderness and flavor.
- Use a candy or deep-frying thermometer to maintain consistent oil temperature.
- Do not overcrowd the frying pan to prevent oil temperature from dropping too much.
- Thighs and drumsticks are preferred for juicier fried chicken, but you can use other cuts if desired.
- Drain chicken on a wire rack rather than paper towels to keep coating crispy.
Keywords: buttermilk fried chicken, southern fried chicken, crispy fried chicken, fried chicken recipe, homemade fried chicken
Find it online: https://platedbyemma.com/buttermilk-fried-chicken-recipe/
