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Buttermilk Fried Chicken Recipe

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★★★★

4 from 20 reviews

This Buttermilk Chicken recipe features juicy, tender chicken thighs and drumsticks marinated in a flavorful buttermilk mixture and seasoned with a blend of spices. The chicken is coated in a seasoned flour mixture and deep-fried until crispy and golden brown, offering a classic Southern-style fried chicken that’s perfect for family dinners or gatherings.

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)

Flour Coating

  • 2 cups all-purpose flour (260 g)
  • 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 for 1 to 2 inches deep in a deep frying pan)

Instructions

  1. Season the Chicken: Place the chicken pieces in a large bowl. Add 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon dried mustard, ½ teaspoon paprika, and ½ teaspoon dried sage. Stir well to coat all pieces evenly with the seasoning.
  2. Marinate in Buttermilk: Pour 2 cups of buttermilk over the seasoned chicken. Stir to coat the chicken thoroughly. Cover and refrigerate for at least 1 hour to tenderize and enhance flavor. For best results, marinate overnight.
  3. Prepare the Flour Coating: In a shallow dish, whisk together flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper to form the seasoning mix for coating the chicken.
  4. 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 (170°C). Maintaining this temperature ensures a crispy exterior and fully cooked interior.
  5. Coat the Chicken: Remove each chicken piece from the buttermilk marinade and transfer it into the seasoned flour mixture. Toss and turn each piece to cover every surface evenly with the flour mixture.
  6. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches (4 to 5 pieces at a time) without overcrowding the pan. Fry for about 15 minutes per piece, turning as needed to brown all sides evenly. Use a candy thermometer to monitor oil temperature and ensure it stays near 340°F. The internal temperature of the chicken should reach 170°F (77°C) to be safe to eat.
  7. Drain and Serve: Once fried, transfer the chicken to a wire rack to drain excess oil. This helps keep the chicken crispy. Let cool slightly before serving for the best texture and flavor.

Notes

  • Marinating chicken overnight results in more tender and flavorful meat.
  • Maintain oil temperature carefully to avoid greasy or burnt chicken.
  • Use a candy or deep-fry thermometer to monitor the oil temperature accurately.
  • Do not overcrowd the frying pan to maintain oil temperature and even cooking.
  • Chicken thighs and drumsticks work best for juicy, flavorful fried chicken.
  • Drain the cooked chicken on a wire rack rather than paper towels to keep the coating crispy.

Keywords: buttermilk chicken, fried chicken recipe, Southern fried chicken, crispy fried chicken, marinated chicken

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