Buttermilk Fried Chicken is the ultimate comfort food, delivering a crispy, golden-brown crust with tender, juicy meat inside. The secret to this southern classic lies in marinating the chicken in tangy buttermilk, which not only tenderizes the meat but also infuses it with a rich flavor. Coated in a well-seasoned flour mixture and fried to perfection, each bite offers a delightful crunch followed by succulent chicken. Serve it with your favorite sides like mashed potatoes or coleslaw for a meal that’s sure to please.
Ingredients:
- 1 whole chicken, cut into 8 pieces (or 4-6 bone-in chicken thighs and drumsticks)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon salt, divided
- 1 teaspoon black pepper
- Vegetable oil, for frying
Instructions:
- Marinate the chicken: In a large bowl or resealable plastic bag, combine the chicken pieces and buttermilk. Add 1 teaspoon of salt and stir to coat. Cover and refrigerate for at least 4 hours, or preferably overnight, to tenderize the chicken and infuse it with flavor.
- Prepare the coating: In a large shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), the remaining salt, and black pepper. Mix well.
- Coat the chicken: Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour mixture, pressing the flour into the chicken to create a thick coating. Place the coated chicken on a wire rack and let it rest for 10-15 minutes to help the coating adhere.
- Fry the chicken: In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Drain and serve: Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving.
Enjoy your Buttermilk Fried Chicken with classic southern sides or your own favorite accompaniments!
