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Buttermilk Chicken Recipe

Buttermilk Chicken Recipe
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★★★★★

5.2 from 19 reviews

This Buttermilk Chicken recipe features tender, marinated chicken pieces coated with a flavorful seasoned flour mixture and fried to a crispy golden brown. The buttermilk marinade helps to tenderize the chicken, enhancing its juiciness and depth of flavor. Perfect for a classic southern comfort food meal.

Ingredients

Scale

Chicken and Marinade

  • 8 pieces chicken (skin on, thighs and drumsticks are best, 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)

Breading Mixture

  • 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 and Marinate the Chicken: Place 8 pieces of chicken 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 the chicken evenly with the spices. Pour 2 cups of buttermilk over the chicken and stir again to coat fully.
  2. Refrigerate: Cover and refrigerate the chicken in the buttermilk marinade for at least 1 hour to tenderize. For best results, marinate overnight to achieve maximum tenderness and flavor.
  3. Prepare the Breading Mixture: In a shallow dish, whisk together 2 cups all-purpose flour, 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, and 1 teaspoon cayenne pepper to create a flavorful coating.
  4. Heat the Oil: Pour vegetable oil into a deep frying pan to a depth of 1 to 2 inches and heat to approximately 340°F (171°C). Maintaining this temperature is crucial for crispy, golden chicken without burning.
  5. Coat the Chicken: Remove each piece of chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture, ensuring the entire surface is evenly coated for a crunchy crust.
  6. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, cooking 4 to 5 pieces at a time without overcrowding. Fry for about 15 minutes per piece, turning as needed to brown all sides. Use a candy thermometer to maintain the oil temperature around 340°F, adjusting heat as necessary. The internal chicken temperature should reach 170°F (77°C) to ensure it’s fully cooked.
  7. Drain and Rest: Remove the fried chicken and place on a wire rack to allow excess oil to drain. This helps maintain crispiness by preventing soggy bottoms.

Notes

  • Marinating overnight greatly enhances tenderness and flavor.
  • Use a candy or deep-fry thermometer to accurately maintain oil temperature.
  • Do not overcrowd the pan to ensure even cooking and crispy coating.
  • Chicken pieces with skin on produce a juicier, more flavorful dish.
  • Drain on a wire rack instead of paper towels to keep the crust crispy.
  • Adjust cayenne pepper amount in the breading if you prefer less heat.

Nutrition

Keywords: Buttermilk chicken recipe, fried chicken, southern fried chicken, crispy chicken, easy chicken recipe, marinated chicken, homemade fried chicken

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