Description
This Buttermilk Fried Chicken recipe creates irresistibly crispy, golden-brown pieces of chicken with tender and juicy meat on the inside, thanks to a flavorful buttermilk marinade. Perfect for picnics, family dinners, or special occasions, this recipe guarantees a delicious experience with every bite.
Ingredients
Units
Scale
Buttermilk Marinade
- 8 pieces chicken (skin on, thighs and drumsticks are best; approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon dried sage
- 2 cups buttermilk
Flour Dredge
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the Marinade
Place the chicken pieces into a large bowl. Add salt, black pepper, garlic powder, dried mustard, paprika, and sage. Stir to evenly coat the chicken. Pour in the buttermilk and mix well to fully cover the chicken. - Marinate the Chicken
Cover and refrigerate the chicken for at least 1 hour. For more tender and flavorful chicken, marinate overnight if possible. - Prepare the Flour Dredge
In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper to create the dredging mixture. - Heat the Oil
Heat vegetable oil in a deep frying pan to about 340°F. Maintain the temperature to ensure the chicken cooks evenly to a crisp golden brown without burning. - Dredge the Chicken
Take each piece of chicken out of the buttermilk marinade, shake off the excess, and dredge it thoroughly in the flour mixture. Ensure every piece is evenly coated on all sides. - Fry the Chicken
Place 4-5 coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for about 15 minutes or until golden brown, turning occasionally for even cooking. Check for an internal temperature of 170°F to ensure the chicken is fully cooked. Adjust oil temperature as needed while frying. - Drain and Serve
Remove the fried chicken from the oil and place it on a wire rack to drain excess oil, preserving its crispy texture. Serve hot and enjoy!
Notes
- Storage: Store leftover fried chicken in the refrigerator for 3-5 days. Reheat in a 325°F oven (for 10 minutes) or an air fryer at 325°F (for about 5 minutes). The chicken can also be frozen for up to 3 months—reheat from frozen at 450°F for about 15 minutes.
- Testing Oil Temperature: If you don’t have a thermometer, test the oil with a wooden spoon. Bubbles should form and float up around the handle when the oil is at the right temperature.
- No Buttermilk? Combine 2 tablespoons of lemon juice with enough milk to make 2 cups. Let sit for 10 minutes before using.
- Burnt Outside, Undercooked Inside? Lower the heat of your oil—it may be too hot.
- Oven or Air Fryer Alternative: While this recipe is best deep-fried, you can use an air fryer for a healthier option. Spray the floured chicken with oil and air fry at 360°F for about 15 minutes, flipping halfway through.
- Skinless Chicken Option: Skinless chicken works just as well with this recipe.
Nutrition
- Serving Size: 1 piece of fried
- Calories: 550
- Sugar: 2g
- Sodium: 820mg
- Fat: 33g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 110mg
