Description
This Buttermilk Fried Chicken recipe delivers crispy, tender, and flavorful chicken pieces marinated in a savory blend of spices and tangy buttermilk, then coated with a seasoned flour dredge and perfectly fried to golden brown. Ideal for a classic Southern comfort food meal that’s juicy on the inside and crunchy on the outside.
Ingredients
Units
Scale
Buttermilk 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
- 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 teaspoon salt
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon onion powder
- 1 teaspoon cayenne pepper
For Frying
- Vegetable oil (enough for 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the marinade: Place the chicken pieces in a large bowl. Add salt, ground black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir to coat the chicken evenly with the spices. Pour the buttermilk over the chicken and stir well to ensure all pieces are fully immersed. Cover and refrigerate for at least 1 hour; marinating overnight will yield more tender chicken.
- Make the flour dredge: In a shallow dish, whisk together the all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until thoroughly combined. This mixture will provide a flavorful and crispy coating.
- Heat the oil: Pour vegetable oil into a deep frying pan to a depth of 1 to 2 inches. Heat the oil to approximately 340°F (171°C). Maintaining this temperature will ensure the chicken cooks evenly and develops a crisp, golden crust without burning.
- Dredge the chicken: Remove each piece of chicken from the buttermilk marinade, letting excess drip off. Thoroughly coat each piece in the flour dredge, making sure all surfaces are evenly covered to create a thick, crispy crust.
- Fry the chicken: Carefully place 4 to 5 pieces of coated chicken into the hot oil, avoiding overcrowding to maintain temperature. Fry the chicken, turning occasionally, until it is deep golden brown and cooked through, about 15 minutes per piece. Confirm doneness by checking that the internal temperature reaches 170°F (77°C).
- Drain and serve: Remove the fried chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil and retain crispiness. Serve hot for the best texture and flavor. Enjoy your perfectly fried buttermilk chicken!
Notes
- Adjust the spice levels in both the marinade and the flour dredge to suit your taste preference, especially if you want less heat.
- For extra crispy chicken, try double-dredging by dipping the pieces back into the marinade and then the flour mixture once more before frying.
- Use a thermometer to monitor oil temperature for consistent frying and to avoid undercooking or burning.
- This recipe can be adapted for chicken wings or boneless chicken pieces if preferred.
