Description
This Buttermilk Fried Chicken recipe delivers crispy, flavorful fried chicken with a tender, juicy interior. Marinated in a spiced buttermilk mixture and coated in a seasoned flour dredge, the chicken is deep-fried to golden perfection, making it a classic Southern comfort food favorite.
Ingredients
Scale
Chicken and 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
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk
Flour Dredge
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika
- 1½ teaspoons dried basil
- 1½ teaspoons dried thyme
- 1½ teaspoons onion powder
- 1 teaspoon cayenne pepper
Frying
- Vegetable oil (enough for 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the Marinade: Place the chicken pieces into a large bowl and season with salt, black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir thoroughly to coat all the chicken evenly.
- Marinate the Chicken: Pour in the buttermilk and stir to fully cover the chicken pieces. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for maximum tenderness and flavor.
- Prepare 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 well combined.
- Heat the Oil: In a deep frying pan, pour vegetable oil to a depth of 1-2 inches and heat it to about 340°F. Maintain this temperature to ensure even cooking and a crispy crust without burning.
- Dredge the Chicken: Remove each piece of chicken from the buttermilk marinade, shaking off excess liquid. Thoroughly coat each piece in the seasoned flour mixture, covering all sides evenly.
- Fry the Chicken: Carefully place 4-5 coated chicken pieces into the hot oil, avoiding overcrowding. Fry for approximately 15 minutes, turning occasionally for even browning. Use a meat thermometer to confirm internal temperature reaches 170°F to ensure doneness.
- Drain and Serve: Remove the fried chicken from the oil and transfer to a wire rack to drain excess oil, preserving the crispiness. Serve hot and enjoy your perfectly crispy buttermilk fried chicken!
Notes
- Marinating overnight deepens flavor and enhances juiciness.
- Use a thermometer to monitor oil temperature for best frying results.
- Do not overcrowd the pan to avoid lowering oil temperature and greasy chicken.
- Rest the fried chicken on a wire rack instead of paper towels to keep it crispy.
- Thighs and drumsticks work best due to their moisture and flavor.
