Description
This Buttermilk Fried Chicken recipe offers crispy, golden-brown chicken pieces marinated in a flavorful buttermilk blend and perfectly seasoned flour dredge. Ideal for a classic Southern fried chicken experience, it delivers tender, juicy chicken with a crunchy exterior using deep frying for optimal texture and taste.
Ingredients
Units
Scale
Buttermilk Marinade
- 8 pieces chicken (skin on, thighs and drumsticks, approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon dried sage
- 2 cups buttermilk
Flour Dredge
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon onion powder
- 1 teaspoon cayenne pepper
Frying
- Vegetable oil (enough for 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the marinade: Place the chicken pieces in a large bowl. Add salt, pepper, garlic powder, dried mustard, paprika, and sage. Stir to coat the chicken evenly. Pour the buttermilk over the seasoned chicken and stir well to coat. Refrigerate for at least 1 hour, preferably overnight, to tenderize and infuse flavor.
- Make the flour dredge: In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper until fully combined and evenly mixed.
- Heat the oil: Pour vegetable oil into a deep frying pan to a depth of 1-2 inches. Heat the oil to 340°F (171°C), which ensures crispy, golden crust without burning or undercooking the chicken.
- Dredge the chicken: Remove each piece of marinated chicken from the buttermilk. Coat thoroughly in the flour mixture, pressing gently to cover all surfaces evenly, ensuring a thick and crisp crust.
- Fry the chicken: Carefully place 4-5 coated pieces into the hot oil without overcrowding the pan. Fry, turning occasionally, for about 15 minutes or until golden brown and crispy. Confirm the internal temperature reaches 170°F (77°C) for safe consumption. Adjust heat to maintain 340°F during cooking.
- Drain and serve: Remove the fried chicken and place it on a wire rack for oil drainage to keep it crisp. Serve hot and enjoy the classic flavorful fried chicken.
Notes
- Adjust the spice levels in the marinade and dredge according to your heat preference.
- For extra crispy chicken, double-dredge by dipping chicken back into the marinade and then the flour mixture before frying.
- Use a thermometer to consistently monitor oil temperature and ensure even cooking.
- This recipe can be adapted for chicken wings or boneless pieces with similar results.
