The Best Buttermilk Fried Chicken Recipe
This classic buttermilk fried chicken recipe delivers crispy, golden-brown chicken pieces with a juicy and flavorful interior. Marinated in tangy buttermilk and an array of aromatic spices, the chicken is dredged in a seasoned flour mixture and deep-fried to perfection. Perfect for a family meal or special occasion, this recipe ensures a crisp crust and tender meat that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 8 pieces bone-in, skin-on chicken (thighs and legs preferred)
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika
- 1½ teaspoons onion powder
- 1½ teaspoons salt
- 1½ teaspoons dried thyme
- 1½ teaspoons dried basil
- 1 teaspoon cayenne pepper
Frying
- 4 cups vegetable oil (enough for frying)
Instructions
- Season and marinate the chicken: Place the chicken pieces in a large bowl. Season with salt, black pepper, garlic powder, dried mustard, and paprika. Mix well to ensure all pieces are evenly coated. Pour the buttermilk over the chicken, stirring to combine and make sure each piece is thoroughly coated.
- Refrigerate the chicken: Cover the bowl and refrigerate for at least 1 hour. For best flavor and tenderness, marinate the chicken overnight.
- Prepare the flour mixture: In a shallow dish, whisk together the all-purpose flour, baking powder, salt, garlic powder, paprika, onion powder, dried thyme, dried basil, and cayenne pepper until well combined.
- Heat the oil: Pour vegetable oil into a deep fryer or large heavy pot. Heat the oil to 340°F (171°C). Using a candy thermometer helps maintain the correct temperature throughout frying to achieve a crispy exterior without burning.
- Dredge the chicken: Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off. Thoroughly coat each piece in the flour mixture, pressing lightly to adhere the coating evenly.
- Fry the chicken: Carefully place 4 to 5 pieces of chicken into the hot oil, taking care not to overcrowd the pot. Fry the chicken, turning occasionally, until golden brown and cooked through, about 15 minutes per piece. Confirm doneness by ensuring the internal temperature reaches 170°F (77°C).
- Drain and serve: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and keep the crust crisp. Serve hot and enjoy your delicious buttermilk fried chicken.
Notes
- Maintaining the oil temperature around 340°F is crucial for a crispy exterior and fully cooked interior; use a thermometer for accuracy.
- Marinating overnight enhances tenderness and flavor but a minimum of 1 hour also works.
- Do not overcrowd the fryer to prevent the oil temperature from dropping drastically.
- Use a wire rack instead of paper towels for draining to keep the crust crispy.
- Adjust cayenne pepper quantity depending on your preferred spice level.
Keywords: buttermilk fried chicken, crispy fried chicken, fried chicken recipe, southern fried chicken, deep fried chicken
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