One of my family’s favorite fried chicken – they are marinated in buttermilk and deep-fried to crispy and crunchy perfection.
Serve the chicken with some good old mashed potatoes or deep-fried french fries, and you will have comfort food at it’s very best.
Enjoy the crunch as you bite into this delicious Buttermilk Fried Chicken!
You will need:
For the marinade
- 6 to 8 chicken pieces, such as drumsticks and thighs on skin on
- 2 cups buttermilk
For the breading
- 2 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- vegetable oil, for cooking
Marinate the chicken
- In a large sealable plastic bag, combine the chicken with buttermilk. Press out air and refrigerate overnight for at least 12 hours and as long as 24 hours. If you’re in a hurry, you can marinate the chicken for at least 4 hours.
Make the breading
- In a large bowl, combine flour, salt, pepper, paprika, onion, and garlic powder. Whisk until well blended.
- Remove the chicken from the buttermilk marinade and toss it into the breading mixture. Be sure to press the chicken firmly into the breading. Set breaded chicken on a piece of plate.
Deep-fry the chicken
- Line a baking sheet with a few layers of paper towels and set next to the stove or deep-fryer.
- Add oil to a large, high-sided pot or in your deep-fryer, if you have one. Heat over medium-high heat (180 degrees Celcius or 350F) until oil is shimmering. Use a candy thermometer or other means to maintain that temperature and never go any higher.
- When the oil temperature is at 180C or 350F, use tongs and place the chicken pieces (skin-side down) one at a time into the hot oil. Cook until golden brown on the bottom side, for 5 to 6 minutes, then flip and cook until the second side is also golden, for an additional 5 to 6 minutes.
- Set the cooked chicken on the paper towel-lined baking sheet to drain. Fry the remaining chicken in batches.
- Serve the chicken with side dishes of your choice, and enjoy the crunch.
- The cooked chicken can be frozen for up to 3 months. No need to defrost; put the chicken on a wire rack on top of a rimmed baking sheet and bake in a 180 degrees Celcius (350F) oven until heated through and crisp, about 25 minutes.
- If you are cooking a large quantity of chicken, you will need to increase the flour and spice mixture and buttermilk.