Buttermilk Fried Chicken Recipe
A deliciously crispy and juicy fried chicken marinated in buttermilk, perfect for family gatherings and comfort food cravings.
Ingredients
- 3 pounds Chicken, skin on (approximately 8 pieces, thighs and drumsticks are best)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Mustard
- ½ teaspoon Paprika
- ½ teaspoon Dried Sage
- 2 cups Buttermilk
Coating
- 2 cups All-Purpose Flour Forms the crispy outer layer.
- 1 tablespoon Baking Powder
- 1 ½ teaspoons Salt
- 1 ½ teaspoons Garlic Powder
- 1 ½ teaspoons Paprika
- 1 ½ teaspoons Dried Basil
- 1 ½ teaspoons Dried Thyme
- 1 ½ teaspoons Onion Powder
- 1 teaspoon Cayenne Pepper
- Vegetable Oil
Instructions
- Place chicken pieces in a large bowl and add salt, pepper, garlic powder, dried mustard, paprika, and sage. Stir to coat the chicken evenly.
- Pour the buttermilk over the seasoned chicken and mix well. Refrigerate for at least 1 hour and up to overnight.
- In a shallow dish, whisk together flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
- Heat the oil in a large, heavy-bottom pan to about 340 degrees Fahrenheit.
- Remove each chicken piece from the marinade, place it in the flour mixture, and toss to coat thoroughly.
- Fry in batches, cooking 4-5 pieces at a time until golden brown, about 15 minutes. Ensure each piece reaches an internal temperature of 170 degrees Fahrenheit.
- Drain the fried chicken on a wire rack.
Notes
- For best flavor, marinate overnight.
- Monitor oil temperature and do not overcrowd the pan.
- Use fresh spices for maximum taste.
- Allow the chicken to rest on a wire rack after frying to keep the coating crispy.
Nutrition
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!