Buttermilk Fried Chicken (Print Version)
Crispy, juicy chicken with a flavorful buttermilk marinade and perfectly seasoned crust - a true Southern comfort classic.
# Ingredients:
→ Chicken
01 -
8 pieces bone-in, skin-on chicken (thighs, drumsticks, breasts)
→ Marinade
02 -
2 cups buttermilk
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
1 teaspoon paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
½ teaspoon cayenne pepper
→ Breading
09 -
2 cups all-purpose flour
10 -
1 teaspoon salt
11 -
1 teaspoon black pepper
12 -
1 teaspoon paprika
13 -
½ teaspoon cayenne pepper
14 -
½ teaspoon baking powder
→ Frying
15 -
Vegetable oil, for deep frying
# Steps to Follow:
01 -
In a large bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
02 -
Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
03 -
In a separate bowl, mix the flour, salt, black pepper, paprika, cayenne pepper, and baking powder.
04 -
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (160°C).
05 -
Remove chicken pieces from the marinade, letting the excess drip off. Dredge thoroughly in the flour mixture, pressing gently to adhere.
06 -
Fry the chicken in batches, avoiding overcrowding, turning occasionally until golden brown and cooked through (internal temperature of 165°F/74°C), about 15–18 minutes.
07 -
Drain on a wire rack set over a baking sheet.
08 -
Let rest for 5 minutes before serving for maximum juiciness.
# Additional Notes:
01 -
For extra crunch, double-dip: after the first flour dredge, dip back into the buttermilk and dredge again in flour.
02 -
Serve with hot sauce, honey, or buttermilk biscuits for a true Southern experience.
03 -
If you prefer a spicier version, increase the cayenne pepper in the marinade and breading.