Buttermilk Fried Chicken

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!

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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

For cooking

  • vegetable oil, for cooking

Procedure:

Marinate the chicken

  1. 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

  1. In a large bowl, combine flour, salt, pepper, paprika, onion, and garlic powder. Whisk until well blended.
  2. 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

  1. Line a baking sheet with a few layers of paper towels and set next to the stove or deep-fryer.
  2. 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.
  3. 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.
  4. Set the cooked chicken on the paper towel-lined baking sheet to drain. Fry the remaining chicken in batches.
  5. Serve the chicken with side dishes of your choice, and enjoy the crunch.

Notes:

  • 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.
 

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