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Buttermilk Fried Chicken

Buttermilk Fried Chicken
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Buttermilk Fried Chicken is a classic Southern comfort food featuring tender, juicy chicken marinated in tangy buttermilk and coated in a seasoned, crispy crust. Perfectly fried to golden perfection, this recipe delivers a deliciously crunchy exterior while locking in moisture for a juicy bite every time. Ideal for family dinners, gatherings, and special occasions.

Ingredients

Scale

Chicken

  • 3 to 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)

Buttermilk Marinade

  • 4 cups buttermilk

Seasoned Flour Coating

  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper

For Frying

  • Vegetable oil or peanut oil (enough for deep frying, approximately 4 cups)

Instructions

  1. Marinate the Chicken: Place chicken pieces in a deep bowl or zip-top bag. Pour in buttermilk ensuring all pieces are fully submerged. Cover and refrigerate for at least 4 hours or overnight to tenderize the chicken and infuse flavor.
  2. Prepare the Seasoned Flour: In a large shallow dish, combine all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix thoroughly to evenly distribute the spices.
  3. Coat the Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly for an even crust. For extra crunch, dip the floured chicken back into the buttermilk and coat again in the flour mixture.
  4. Heat the Oil: Pour oil into a heavy-bottomed skillet or deep fryer to cover at least half the chicken pieces. Heat over medium-high heat until oil reaches 350°F (175°C). Use a thermometer for accuracy.
  5. Fry the Chicken: Carefully place coated chicken pieces into hot oil without overcrowding. Fry in batches if needed. Cook 12-15 minutes, turning occasionally, until crust is deep golden brown and internal temperature reaches 165°F (74°C).
  6. Drain and Rest: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crust crisp. Let rest 5-10 minutes before serving to allow juices to redistribute.

Notes

  • Use bone-in, skin-on chicken pieces for juicier results.
  • Double dredge chicken in flour and buttermilk for a thicker, crunchier crust.
  • Maintain oil temperature at 350°F (175°C) for even frying and to prevent greasy chicken.
  • Let chicken rest after frying to lock in juices and keep crust crispy.
  • Season both the chicken and flour mixture generously with salt for maximum flavor.

Nutrition

Keywords: Buttermilk Fried Chicken, Southern Fried Chicken, Crispy Fried Chicken, Comfort Food, Fried Chicken Recipe

Find it online: https://lillysplate.com/buttermilk-fried-chicken/