Buttermilk Fried Chicken marinates in seasoned buttermilk and gets coated in a seasoned flour mixture before getting fried on the stovetop! Only 15 minutes of prep is needed for this crispy, crunchy chicken!
Make it a meal your family will beg for by pairing this fried chicken with creamy Best Mashed Potatoes, trendy Corn RIbs, and delicious Crockpot Cheesy Corn!
This golden brown Buttermilk Fried Chicken is exactly what your dinner plates (and your family!) have been waiting for! It’s perfectly crispy and crunchy on the outside while remaining incredibly tender and juicy on the inside!
Bite into this chicken and be amazed at the layers of flavor! Not only is the breading wonderfully seasoned with spices such as garlic powder, paprika, and basil but the chicken itself also gets marinated in a combination of buttermilk and seasonings as well!
The double-layer flavor detail easily makes this buttermilk chicken recipe the best! Serve this up for a big extended family meal, on a Friday night when all the kids are home, or simply just when the craving hits.
And trust me, after making this recipe just once you’ll find the craving for it comes a lot more frequently!
For this Buttermilk Fried Chicken Recipe, you’ll need about three pounds of chicken that has the skin on. I find using thighs and drumsticks is best, but grab whatever you prefer!
The chicken then gets marinated in a mixture that’s made up of salt, ground black pepper, garlic powder, dried mustard, paprika, dried sage, and buttermilk. Afterward, it gets coated in a flavorful breading mixture that fries up to crispy perfection!
To make the breading mixture you’ll need all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper.
Keep leftover Buttermilk Fried Chicken in the fridge in an airtight container for up to 3 to 5 days. You can also freeze it for up to 3 months.
Buttermilk Fried Chicken
Buttermilk Fried Chicken marinates in seasoned buttermilk and gets coated in a seasoned flour mixture before getting fried on the stovetop! Only 15 minutes of prep is needed for this crispy, crunchy chicken!
Prep: 15min
Total: 120min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 325 kcal, Carbohydrate 58 g, Protein 11 g, Fat 5 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 15 mg, Sodium 1588 mg, Fiber 3 g, Sugar 6 g, unSaturated Fat 2 g, servingSize 1 serving
Ingredients:
- 8 pieces chicken (skin on, thighs and drumsticks are best (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
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1½ teaspoon salt
- 1½ teaspoon garlic powder
- 1½ teaspoon paprika
- 1½ teaspoon dried basil
- 1½ teaspoon dried thyme
- 1½ teaspoon onion powder
- 1 teaspoon cayenne pepper
- Vegetable oil (to be 1- 2 inches deep in a deep frying pan)
Instruction:
- Place the chicken pieces in a large bowl. Add salt, pepper, garlic, dried mustard, paprika, and sage. Stir to coat the chicken evenly. Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
- Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.
- In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
- Heat the oil to about 340°F. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
- Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well.
- Place the chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. It will take about 15 minutes for each piece to cook. Make sure each piece is fully cooked – the internal temperature should be 170°F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place in the cold chicken so you will need to adjust the heat according to stay around 340°F.
- Allow the chicken to drain on a wire rack to help the chicken stay crispy.
[‘Buttermilk Fried Chicken’, ‘Buttermilk Fried Chicken’]
Keep it juicy inside and crispy outside with this buttermilk fried chicken recipe that would make your grandmother proud.
Prep: 90min
Yield: Serves 6
Nutrition Facts: properties {‘calories’: ‘294’, ‘Fat’: ’15g’, ‘Saturated Fat’: ‘3g’, ‘Cholesterol’: ’96mg’, ‘Sodium’: ‘387mg’, ‘Carbohydrate’: ’10g’, ‘Fiber’: ‘0g’, ‘Sugar’: ‘0g’, ‘Protein’: ’18g’}
Ingredients:
- 1 PERDUE ® Fresh Whole Chicken with Giblets or PERDUE ® Fresh Whole Chicken Cut-Up with Giblets
- 2 cups buttermilk
- 3 cups all-purpose flour
- 1 tbsp. baking powder
- 1 tbsp. salt
- 2 tsp. garlic powder
- 1 tsp. black pepper
- Vegetable oil for frying
Instruction:
- Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.
- In another resealable plastic bag, combine flour, baking powder, salt, garlic powder and black pepper. Shake to mix well. Move one piece of chicken at a time from marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.
- Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry chicken a few pieces at a time so oil doesn’t cool down. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Chicken is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep chicken crispy.
- Serve hot. Or cool chicken to room temperature. Place it in a sealed container and refrigerate to enjoy the next day
Buttermilk Fried Chicken Recipe – the Best Fried Chicken Recipe
FAQ
How long should you leave chicken in buttermilk?
Why do you put buttermilk in fried chicken?
How do you keep breading from falling off buttermilk when frying chicken?
Can I use 2 milk instead of buttermilk for fried chicken?
