Description
Buttermilk Fried Chicken Is Irresistible combines crispy, golden-brown crusts with tender, juicy chicken infused with a subtle tang from a buttermilk marinade. This classic comfort food balances bold flavors and textures, perfect for weeknight dinners or impressing guests with crispy perfection and a flavorful twist.
Ingredients
Scale
Chicken and Marinade
- Bone-in, skin-on chicken pieces (thighs and drumsticks), about 3-4 pounds
- 2–3 cups buttermilk
- 1 teaspoon salt (for marinade)
- Optional: hot sauce or cayenne pepper, to taste (for spicy kick)
Coating
- 2 cups all-purpose flour (or gluten-free flour/cornflakes for gluten-free option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: fresh herbs like thyme or rosemary, finely chopped (for herb infusion)
For Frying
- Vegetable oil (enough for frying, about 4 cups)
Instructions
- Marinate the Chicken: Soak chicken pieces in a bowl with buttermilk, salt, and optional hot sauce. Refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a large shallow dish, mix flour with salt, pepper, paprika, garlic powder, onion powder, and optional herbs for a flavorful crust.
- Coat the Chicken: Remove chicken from marinade, let excess drip off, then dredge thoroughly in the flour mixture, pressing gently to coat evenly.
- Heat the Oil: Pour vegetable oil into a skillet or deep fryer and heat to 350°F (175°C) for optimal crispiness.
- Fry the Chicken: Carefully place chicken into hot oil in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove chicken and set on a wire rack or paper towels to drain excess oil. Let rest for a few minutes to lock in juiciness before serving.
Notes
- Use bone-in, skin-on chicken for juicier, more flavorful results.
- Marinate for at least 4 hours, preferably overnight, for best tenderness and flavor infusion.
- Avoid overcrowding the pan to maintain oil temperature and crispiness.
- For extra crunch, double dredge: dip chicken back into buttermilk then flour again before frying.
- Maintain oil temperature between 325°F and 350°F to prevent greasy or undercooked chicken.
- Rest chicken after frying for juicy, flavorful meat.
Nutrition
- Serving Size: 1 chicken piece (approx. 150g)
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: buttermilk fried chicken, crispy fried chicken, southern fried chicken, buttermilk marinade, crispy chicken recipe
