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Buttermilk Fried Chicken

Buttermilk Fried Chicken
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Buttermilk Fried Chicken is a classic Southern dish featuring tender, juicy chicken marinated in tangy buttermilk and coated in a seasoned flour blend, fried to golden, crispy perfection. This recipe delivers a rich, flavorful experience with a crunchy crust and succulent meat, perfect for family dinners, parties, or casual meals.

Ingredients

Scale

Chicken

  • Bone-in, skin-on chicken pieces (thighs and drumsticks), about 3-4 pounds

Marinade

  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1 teaspoon hot sauce

Seasoned Flour Coating

  • 2 cups all-purpose flour (or almond/rice flour for gluten-free option)
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Frying

  • Vegetable or peanut oil, enough to fill skillet to half the height of chicken pieces

Instructions

  1. Marinate the Chicken: Soak the chicken pieces in a bowl with buttermilk, salt, pepper, and optionally hot sauce. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse flavor.
  2. Prepare the Seasoned Flour: In a large bowl, combine the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix thoroughly to distribute spices evenly.
  3. Dredge the Chicken: Remove chicken from the buttermilk, allowing excess to drip off. Coat each piece well in the seasoned flour, pressing lightly for adhesion. For extra crunch, repeat the coating once more.
  4. Heat the Oil: Pour oil into a deep skillet or Dutch oven to cover about half the height of the chicken. Heat to 350°F (175°C) using a thermometer to ensure proper temperature.
  5. Fry to Golden Perfection: Fry chicken pieces in batches to avoid overcrowding. Cook each side for 8-12 minutes, turning occasionally, until crust is deep golden and internal temperature reaches 165°F (74°C).
  6. Drain and Rest: Transfer fried chicken to a wire rack over paper towels to drain excess oil. Let rest for a few minutes to lock in juiciness and keep crust crisp.

Notes

  • Marinate the chicken for a minimum of 4 hours, overnight is best for maximum tenderness.
  • Maintain oil temperature at 350°F using a thermometer for even cooking and crispy crust.
  • Double dredging ensures an extra crispy and well-adhered coating.
  • Rest fried chicken on a wire rack after frying to avoid sogginess and retain crunch.
  • Cook chicken thoroughly but do not rush to avoid undercooked centers or burnt edges.

Nutrition

Keywords: Buttermilk fried chicken, Southern fried chicken, crispy fried chicken, buttermilk chicken recipe, gluten-free fried chicken, comfort food

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