Crispy Buttermilk Fried Chicken Recipe
A delicious and crispy buttermilk chicken recipe featuring juicy chicken thighs and drumsticks marinated in a flavorful buttermilk mixture, then coated with a seasoned flour blend and deep-fried to golden perfection. This classic Southern-style fried chicken is tender on the inside and perfectly crisp on the outside.
- Prep Time: 20 minutes
- Cook Time: 15 minutes per piece, approximately 45-60 minutes total
- Total Time: 2 hours including marinating time
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Chicken and Marinade
- 8 pieces chicken (skin on, thighs and drumsticks, 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)
Flour Coating
- 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
Frying Oil
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Season and Marinate the Chicken: Place the chicken pieces in a large bowl. Add salt, black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir to evenly coat the chicken. Pour in the buttermilk and stir again to coat all the pieces. Refrigerate for at least 1 hour or up to overnight to tenderize and flavor the chicken.
- Prepare the Flour Coating: In a shallow dish or bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until well combined.
- Heat the Oil: Pour vegetable oil into a deep frying pan to a depth of 1-2 inches. Heat the oil to about 340°F (171°C) using a candy thermometer to monitor the temperature. Maintaining the correct temperature ensures crispy, well-cooked chicken.
- 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 an even, complete coating.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil without overcrowding the pan (4-5 pieces at a time). Fry the chicken, turning as needed, until golden brown and cooked through, about 15 minutes per piece. The internal temperature should reach 170°F (77°C) to ensure doneness.
- Drain and Serve: Remove the fried chicken from the oil and place on a wire rack to drain excess oil and maintain crispiness. Serve hot for best flavor and texture.
Notes
- Marinating the chicken overnight will result in more tender and flavorful meat.
- Use a candy thermometer to monitor oil temperature for consistent frying results.
- Do not overcrowd the pan when frying to prevent oil temperature from dropping too much and to ensure even cooking.
- Use a wire rack instead of paper towels to drain fried chicken to keep the coating crispy.
- Chicken thighs and drumsticks are recommended for best flavor and juiciness, but you can use other cuts if preferred.
Keywords: buttermilk chicken, fried chicken, Southern fried chicken, crispy chicken, marinated chicken, deep-fried chicken
Find it online: https://foodiecara.com/crispy-buttermilk-fried-chicken-recipe/