Description
Buttermilk Fried Chicken offers the perfect balance of a crispy, golden crust and juicy, tender meat, thanks to marinating the chicken in tangy buttermilk and seasoning it with aromatic spices. This classic, family-friendly comfort dish is easy to prepare with simple pantry ingredients, delivering a satisfying and flavorful experience that’s customizable to your taste and dietary preferences.
Ingredients
Scale
Chicken and Marinade
- 2–3 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- 1–2 tsp hot sauce (optional, for spicy kick)
Flour Coating
- 2 cups all-purpose flour (or substitute for gluten-free flour blend or rice flour)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Frying
- Vegetable oil, peanut oil, or canola oil (enough for deep frying, about 4 cups)
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, mix the buttermilk with salt, pepper, and hot sauce if using. Fully submerge the chicken pieces in this marinade, cover, and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Mix the Flour Coating: In a separate large bowl, combine the all-purpose flour with paprika, garlic powder, salt, and pepper. Stir until well blended to create the seasoned flour for the crispy crust.
- Dredge the Chicken: Remove chicken from the marinade, letting excess drip off. Coat each piece thoroughly in the seasoned flour mixture. For extra crunch, dip the coated chicken back into the buttermilk briefly and then dredge in the flour mixture again.
- Heat the Oil and Fry: Heat oil in a deep, heavy-bottomed pan or deep fryer to 350°F (175°C). Fry chicken in batches without overcrowding, cooking for 12-15 minutes or until crust is golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove chicken from oil and place on a wire rack over a baking sheet to drain excess oil and maintain crispiness. Let rest a few minutes before serving for best texture and flavor.
Notes
- Pat chicken pieces dry before dredging to help the coating adhere better.
- Maintain consistent oil temperature around 350°F (175°C) to avoid greasy or burnt crust.
- Do not overcrowd the pan; fry in small batches for even cooking.
- Use bone-in, skin-on chicken for juicier, more flavorful results.
- Let the coated chicken rest for 10 minutes before frying to set the crust.
- Prep Time: 15 minutes (plus 4+ hours marinating)
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece (approx. 150g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg