Description
This classic Buttermilk Fried Chicken recipe delivers crispy, flavorful, and juicy chicken pieces marinated in buttermilk and a blend of spices, then deep-fried to golden perfection. Perfect for a comforting meal that combines tender chicken with a crunchy, seasoned coating.
Ingredients
Scale
Chicken Marinade
- 8 pieces chicken (skin on, thighs and drumsticks preferred; 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
Flour Dredge
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika
- 1½ teaspoons dried basil
- 1½ teaspoons dried thyme
- 1½ teaspoons onion powder
- 1 teaspoon cayenne pepper
For Frying
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the Marinade: Place the chicken pieces into a large bowl. Add salt, black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir well to evenly coat the chicken with the spices. Pour in the buttermilk and mix thoroughly to ensure all chicken pieces are fully covered.
- Marinate the Chicken: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. For best results and more tender, flavorful chicken, marinate overnight.
- Prepare the Flour Dredge: In a shallow dish, whisk together the all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until well combined. This seasoned flour will create a flavorful crust.
- Heat the Oil: Pour vegetable oil into a deep frying pan to a depth of about 1-2 inches. Heat the oil to approximately 340°F (170°C), maintaining this temperature carefully to ensure even cooking and a crispy exterior without burning.
- Dredge the Chicken: Remove each chicken piece from the marinade, shaking off excess buttermilk. Thoroughly coat each piece in the seasoned flour mixture, pressing gently to ensure an even and thick coating on all sides.
- Fry the Chicken: Carefully place 4-5 coated chicken pieces into the hot oil, avoiding overcrowding which can lower oil temperature. Fry for about 15 minutes, turning occasionally to brown evenly on all sides. Check that the internal temperature reaches 170°F (77°C) for safe consumption. Adjust the heat as needed to maintain oil temperature.
- Drain and Serve: Use tongs to remove the fried chicken pieces from the oil and set them on a wire rack to drain excess oil, preserving the crispiness. Serve hot and enjoy your perfectly golden, crunchy buttermilk fried chicken.
Notes
- Marinating overnight enhances flavor and tenderness significantly.
- Use a thermometer to maintain accurate oil temperature for best frying results.
- Do not overcrowd the pan during frying; fry in batches if necessary.
- Let the fried chicken rest on a wire rack instead of paper towels to keep the coating crispy.
- You can substitute dried herbs with fresh ones if preferred, but adjust quantities accordingly.
