Buttermilk Fried Chicken
The ultimate comfort food, Buttermilk Fried Chicken is tender, juicy, and perfectly crispy. This easy weeknight dinner is sure to become a favorite in your household. Experience the flavors and enjoy a classic dish that brings everyone together!
Equipment
- Baking Sheet
- Dutch Oven or Deep Fryer
- Deep Fry Oil Thermometer
Ingredients
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- ½ tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper (optional)
- 4 pounds chicken thighs and drumsticks
- 2 quarts cooking oil (for frying)
Instructions
- Pour the buttermilk into one large bowl. In a second large bowl, mix together the flour, kosher salt, black pepper, garlic powder, onion powder, ground paprika, and cayenne pepper (optional). One piece at a time, dust the chicken thighs and drumsticks with the seasoned flour, then dip into the buttermilk. Dredge the chicken back in the flour mixture, making sure it’s thoroughly coated. Place the coated chicken pieces on a baking sheet, and cover them with wax paper, allowing them to rest until the flour coating is pasty, about 20-40 minutes. While the chicken is resting, preheat the cooking oil, in either a heavy pot on the stove or a deep fryer, to 375℉. Fry the chicken in batches until golden brown, about 7-8 minutes on each side. A thermometer inserted into the thickest part should read between 165-175℉. Remove and drain the chicken on paper towels before serving.
Notes
- Marinate for tenderness: For extra tender and juicy fried chicken, marinate the chicken pieces in buttermilk with a little salt for 4 hours or up to overnight.
- Let it rest: Allow the chicken to rest once you’ve coated it in the flour mixture to help the crust set.
- Oil temperature: Ensure the cooking oil registers at 375°F before adding the chicken.
- Avoid overcrowding: Don’t add too many chicken pieces to the oil to prevent sogginess.
- Use tongs: Use tongs to place the chicken in the hot oil and to turn it while cooking.
- Drain properly: Let the fried chicken rest on a wire rack or paper towel for about 5 minutes to help any excess oil drip off.