Buttermilk Fried Chicken Recipe

Mak Erot

3 min read

·

Apr 10, 2025

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Buttermilk Fried Chicken: A Recipe for Crispy, Juicy Perfection

Are you ready to take your fried chicken game to the next level? This recipe delivers unbelievably crispy, juicy buttermilk fried chicken that will have everyone begging for more. Forget dry, tough chicken – this method ensures a flavorful, tender interior and a perfectly crunchy exterior. Let's dive into the details!

Ingredients You'll Need:

This recipe makes enough for about 4 servings. Feel free to adjust quantities based on your needs.

• For the Chicken:

  • 2 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks) – Why thighs? They stay juicy and tender even with longer cooking times.
  • 2 cups buttermilk – Buttermilk's magic: It's the secret ingredient for incredibly tender and flavorful chicken. The acidity tenderizes the meat, while the fat adds richness.
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder

• For the Breadcrumbs:

  • 2 cups all-purpose flour
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 cup cornstarch (for extra crispiness!)

Step-by-Step Instructions:

Get Started:

1. Brining is Key: In a large bowl or resealable bag, combine the buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are fully submerged in the buttermilk mixture. Marinate in the refrigerator for at least 4 hours, or preferably overnight. This is crucial for tender and flavorful chicken.

The Breadcrumb Magic:

2. Prepare the Breadcrumb Mixture: In a shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cornstarch.

Frying Time!

3. Dredge and Fry: Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, ensuring it's completely coated.

4. Fry to Perfection: Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat (around 300-325°F). Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 8-10 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Important Note: Don't overcrowd the pan! This will lower the oil temperature and result in greasy chicken. Work in batches if necessary.

5. Drain and Enjoy: Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Serve immediately and enjoy!

Tips for Extra Crispy Chicken:

• Don't overcrowd the pan: This is the biggest mistake people make. Fry in batches to maintain the oil temperature.
• Use a thermometer: Ensure your oil is at the right temperature. Too low, and the chicken will be greasy. Too high, and it will burn before cooking through.
• Let the chicken rest: Allowing the chicken to rest for a few minutes after frying helps the juices redistribute, resulting in a more tender and flavorful final product.
• Double dredge: For an extra crispy crust, you can dredge the chicken in the flour mixture twice.

Serving Suggestions:

This buttermilk fried chicken is incredibly versatile. Serve it with your favorite sides, such as:

• Creamy mashed potatoes
• Coleslaw
• Corn on the cob
• Biscuits
• Gravy

This recipe guarantees a delicious, crowd-pleasing fried chicken experience. Enjoy experimenting with different spices and seasonings to find your perfect flavor profile. Happy frying!