When it comes to comfort food, buttermilk fried chicken reigns supreme. With its crispy golden coating and juicy, tender meat, it’s the kind of dish that brings people together and never disappoints. Whether you’re preparing it for a family dinner, a weekend gathering, or a special occasion, buttermilk fried chicken is always a hit.
The secret to making the best fried chicken is in the marinade. Soaking the chicken in buttermilk helps tenderize the meat while adding a rich flavor. The acidity of the buttermilk breaks down the proteins, ensuring the chicken is extra juicy and tender on the inside while still achieving that crispy, golden exterior. Adding spices like paprika, garlic powder, and onion powder to the buttermilk mixture infuses the chicken with deep flavor.
Once the chicken has soaked for several hours (or overnight, if you have the time), it’s time to coat it in a flavorful breading. A combination of flour, cornstarch, salt, and a touch of black pepper creates a crunchy crust that holds up beautifully when fried. For an extra crunch, some cooks add a pinch of baking powder to the flour mixture, which results in an even lighter, crispier texture.
When frying, the oil should be heated to the perfect temperature to ensure an evenly crispy and golden crust. It’s essential to avoid overcrowding the pan so that the chicken cooks evenly on all sides. Frying the chicken in batches gives you that perfect crunch and ensures that every piece is cooked through.
Buttermilk fried chicken is incredibly versatile. It can be served as the star of the meal with mashed potatoes and gravy or tucked into a sandwich with pickles and a tangy sauce. No matter how you serve it, this dish is a crowd-pleaser that everyone will love.
Ingredients
- 4 chicken thighs bone-in
- 4 chicken drumsticks bone-in
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp cayenne pepper
- vegetable oil for frying
Instructions
- In a large mixing bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well to combine.
- Add the chicken pieces to the bowl and toss to coat them in the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- In a separate mixing bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well to combine.
- Remove the marinated chicken pieces from the buttermilk mixture and allow any excess liquid to drip off. Coat each piece of chicken in the flour mixture, pressing the flour onto the chicken to ensure even coverage.
- In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Carefully place the coated chicken pieces into the hot oil and cook for about 8-10 minutes per side, or until the chicken is golden brown and crispy and the internal temperature reaches 165°F (74°C).
- Once cooked, transfer the fried chicken to a paper towel-lined plate to drain off any excess oil. Serve hot and enjoy!
Nutrition
