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Buttermilk Fried Chicken

Buttermilk Fried Chicken
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This Classic Buttermilk Fried Chicken recipe delivers tender, juicy chicken pieces soaked in tangy buttermilk and coated in a perfectly seasoned, crispy flour crust. Ideal for satisfying comfort food cravings, it features an irresistible golden crunch with a flavorful, moist interior, perfect for weeknight dinners or special gatherings.

Ingredients

Scale

Chicken and Marinade

  • 4–6 bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 2 cups buttermilk
  • 1/2 teaspoon salt (for marinade)
  • Optional: cayenne pepper or hot sauce for spicy marinade
  • Optional: 1 tablespoon honey (for sweetened marinade)

Flour Coating

  • 2 cups all-purpose flour (or gluten-free flour blend/cornflakes for gluten-free)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Optional: 1/2 teaspoon cayenne pepper (for spicy coating)
  • Optional: 1 tablespoon fresh chopped herbs like thyme or rosemary (for herb infusion)

For Frying

  • Vegetable oil (enough for 2 inches depth in skillet or Dutch oven, high smoke point oil like canola or peanut oil recommended)

Instructions

  1. Prepare the Buttermilk Marinade: In a large bowl, combine 2 cups of buttermilk with 1/2 teaspoon salt and any additional spices or flavorings you prefer, such as cayenne pepper, hot sauce, or honey. Completely submerge the chicken pieces in the marinade, cover the bowl, and refrigerate for at least 4 hours or overnight to tenderize and deeply infuse flavor.
  2. Season the Flour Coating: In a shallow dish, mix 2 cups of all-purpose flour with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Add any optional spices or herbs like cayenne pepper or fresh thyme/rosemary to elevate the flavor of the crust.
  3. Dredge the Chicken: Remove chicken pieces from the marinade, allowing excess buttermilk to drip off. Thoroughly coat each piece in the seasoned flour mixture, pressing gently to ensure an even and thick layer of flour adheres to the chicken.
  4. Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches and heat it to 350°F (175°C). Use a thermometer to monitor the temperature carefully to ensure the chicken fries evenly without burning or becoming greasy.
  5. Fry the Chicken: Carefully place coated chicken pieces in the hot oil in batches to avoid overcrowding. Fry for 12 to 15 minutes, turning occasionally until the chicken is golden brown, crispy on the outside, and cooked through with an internal temperature of 165°F (74°C).
  6. Drain and Rest: Using a slotted spoon, transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Allow the chicken to rest for a few minutes to let juices redistribute, resulting in juicy and tender bites with a crisp crust.

Notes

  • Don’t skip the buttermilk marinade; it’s vital for tenderizing and flavor infusion.
  • Maintain the frying oil temperature around 350°F to prevent greasy or undercooked chicken.
  • Let the chicken drain on a wire rack instead of paper towels to keep the crust crisp.
  • For extra crunchy chicken, dip pieces back into buttermilk and then flour again before frying.
  • Use bone-in, skin-on cuts for juicier and more flavorful results compared to boneless chicken.

Nutrition

Keywords: buttermilk fried chicken, crispy fried chicken, Southern fried chicken, comfort food, chicken recipe, fried chicken marinade

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