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Buttermilk Fried Chicken

Buttermilk Fried Chicken

Juicy buttermilk-marinated chicken coated in seasoned flour and fried until crispy and golden brown with classic Southern comfort in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinate Time 3 hours
Total Time 3 hours 45 minutes
Course Main Course
Cuisine American, Southern
Servings 8 pieces
Calories 636 kcal

Equipment

  • Deep fryer
  • Dutch oven
  • whisk
  • sheet pan
  • fry thermometer
  • stainless steel spider

Ingredients
  

Chicken and Marinade

  • 1 3-4 lb whole chicken, cut into 8 pieces
  • 2 cups whole buttermilk
  • 1 ¾ teaspoon salt, divided
  • 1 ¾ teaspoon ground black pepper, divided
  • 6-8 cups peanut oil

Breading

  • 2 ½ cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne

Egg Wash

  • 3 large eggs
  • few dashes hot sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Marination and Preparation

  • Place chicken pieces into a large bowl or shallow dish. Pour buttermilk on top. Cover and chill for at least 3 hours or overnight.
  • Fill a deep fryer or Dutch oven with oil and heat it to 350°F.
  • In a shallow dish or platter, sift together flour, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne.
  • In a separate dish, whisk eggs with ¼ teaspoon salt, ¼ teaspoon black pepper, and a few dashes of hot sauce.
  • Remove the chicken from buttermilk, shaking off excess, and lightly season with remaining salt and pepper.

Dredging and Frying

  • Dip each chicken piece in flour, then egg wash, then back into flour.
  • Gently lower pieces into the hot oil skin side down, maintaining the temperature to around 325-350°F.
  • Cook dark meat for about 10-12 minutes on each side and white meat for 8-10 minutes on each side until golden brown and internal temperature reaches 165°F.
  • Use a stainless steel spider to remove chicken to a paper towel lined platter or oven safe baking rack to drain grease. Keep warm until serving.

Notes

The best seasonings for frying chicken can vary. Adjust cayenne according to personal taste. Self-rising flour can be used for a crispier coating. Finish in the oven if chicken is browning quickly but not cooked through.

Nutrition

Serving: 1pieceCalories: 636kcalCarbohydrates: 34gProtein: 48gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 175mgSodium: 710mgPotassium: 168mgFiber: 1gSugar: 3gVitamin A: 352IUVitamin C: 1mgCalcium: 90mgIron: 2mg
Keyword best-buttermilk-fried-chicken-recipe, buttermilk-fried-chicken
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