Crispy Buttermilk Fried Chicken Recipe

Craving crispy, juicy, and flavorful fried chicken? This Buttermilk Fried Chicken recipe is a game-changer! The secret to achieving ultra-tender chicken with a golden, crunchy crust is marinating it in buttermilk. This Southern classic is beloved for its perfect balance of crispiness and juiciness, making it a family favorite for gatherings, picnics, or any meal that calls for comfort food. With this detailed guide, you’ll learn how to make the best buttermilk fried chicken at home with easy-to-follow steps and expert tips.

Recipe Preparation Equipment

Before diving into the cooking process, gather these essential tools:

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Large plate or tray
• Deep frying pan or Dutch oven
• Tongs
• Wire rack
• Paper towels
• Digital thermometer (optional but recommended)

Ingredients

For the Chicken Marinade:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional for spice)
• 2 cloves garlic, minced

For the Coating:

• 2 cups all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)

For Frying:

• 3-4 cups vegetable oil (or peanut oil) for deep frying

How to Make Easy Buttermilk Fried Chicken Step-by-Step?

Step 1: Marinate the Chicken

1. In a large mixing bowl, combine buttermilk, salt, black pepper, paprika, cayenne pepper, and minced garlic.
2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged.
3. Cover and refrigerate for at least 4 hours (preferably overnight) to allow the buttermilk to tenderize the chicken.

Step 2: Prepare the Coating

1. In another large bowl, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
2. Whisk well to combine all dry ingredients evenly.

Step 3: Dredge the Chicken

1. Remove chicken from the buttermilk marinade, letting excess drip off.
2. Coat each piece thoroughly in the flour mixture, pressing gently to adhere.
3. Place coated chicken on a tray and let it rest for 10 minutes to help the breading stick.

Step 4: Heat the Oil

1. In a deep frying pan or Dutch oven, heat the oil to 350°F (175°C).
2. Use a thermometer to ensure the correct temperature for crispy, non-greasy chicken.

Step 5: Fry the Chicken

1. Carefully place chicken pieces into the hot oil, avoiding overcrowding.
2. Fry for 10-12 minutes, turning occasionally, until golden brown and crispy.
3. Use a meat thermometer to check the internal temperature (165°F or 75°C).
4. Transfer fried chicken to a wire rack with paper towels underneath to drain excess oil.

Variations

• Spicy Fried Chicken: Increase cayenne pepper and add hot sauce to the buttermilk marinade.
• Oven-Baked Buttermilk Chicken: Instead of frying, bake at 400°F (200°C) for 40-45 minutes.
• Gluten-Free Option: Use a gluten-free flour blend and replace cornstarch with potato starch.

Cooking Note

• Always maintain the oil temperature to avoid greasy chicken.
• Let the chicken rest before frying for better breading adhesion.
• Use a wire rack instead of paper towels to keep the crust crispy.

Serving Suggestions

• Serve with coleslaw, mashed potatoes, or cornbread for a true Southern meal.
• Pair with a side of honey butter biscuits for extra indulgence.
• Drizzle with hot honey or maple syrup for a sweet and spicy twist.

Helpful Tips

• Use cold buttermilk for the best tenderizing effect.
• Double dredge for an extra crispy crust.
• Let fried chicken rest for 5 minutes before serving to retain juiciness.

Tips for the Best Buttermilk Fried Chicken

1. Don’t skip the marination – it makes the chicken tender and flavorful.
2. Use cornstarch in the coating for extra crispiness.
3. Shake off excess flour before frying to prevent burning.
4. Maintain oil temperature to avoid soggy chicken.
5. Drain on a wire rack instead of paper towels for the crispiest texture.

Best similar recipes you may also like:

• Bang Bang Chicken Sliders Recipe
• Chicken Broccoli Alfredo Pasta Recipe
• Chicken Bacon Ranch Stuffed Bread

FAQs

1. How long should I marinate the chicken in buttermilk?

At least 4 hours, but overnight is best for maximum tenderness.

2. Can I use boneless chicken?

Yes! Boneless chicken breasts or thighs cook faster, so reduce frying time to 7-8 minutes.

3. Why is my fried chicken not crispy?

The oil may not be hot enough, or there is excess flour in the coating. Maintain 350°F (175°C) oil temperature and shake off extra flour before frying.

4. Can I reuse frying oil?

Yes! Strain and store it in an airtight container for up to 3 uses.

5. How do I store leftover fried chicken?

Store in an airtight container in the fridge for 3-4 days. Reheat in the oven at 375°F (190°C) for 10-12 minutes to keep it crispy.

Conclusion

Making Buttermilk Fried Chicken at home is easier than you think! With the perfect balance of crispiness and juiciness, this recipe guarantees restaurant-quality fried chicken right in your kitchen. Follow the step-by-step guide, use the expert tips, and enjoy this classic comfort dish with family and friends. Whether served with mashed potatoes, biscuits, or your favorite dipping sauce, this fried chicken is sure to be a crowd-pleaser!

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