Description
This Buttermilk Chicken recipe features tender, juicy chicken marinated in flavorful buttermilk and a blend of spices, then coated in a robustly seasoned flour mixture and deep-fried to a crisp golden brown. Perfect for a comforting classic meal, the chicken comes out tender inside with a crunchy, flavorful crust.
Ingredients
Scale
Chicken and Marinade
- 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 (480mL)
Flour Coating
- 2 cups all-purpose flour (260g)
- 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
Frying
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Season and Marinate the Chicken: Place the chicken pieces in a large bowl and add salt, ground black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir the spices into the chicken until evenly coated. Pour the buttermilk over the seasoned chicken and stir well to coat all pieces thoroughly.
- Refrigerate for Tenderness: Cover the bowl and refrigerate the chicken mixture for at least 1 hour. Marinating longer, even overnight, will result in more tender chicken that absorbs the flavors well.
- Prepare the Flour Coating: 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 fully combined and evenly mixed.
- Heat the Oil: Pour vegetable oil into a deep frying pan to a depth of 1 to 2 inches and heat it to approximately 340°F. Maintaining this temperature ensures the chicken will cook through while developing a crispy, golden crust without burning.
- Coat the Chicken Pieces: Remove each piece of chicken from the buttermilk marinade and place into the flour mixture dish. Toss and turn the chicken pieces until every surface is fully coated with the spiced flour mixture for maximum crispness and flavor.
- Fry the Chicken: Carefully place the coated pieces into the hot oil, frying 4 to 5 pieces at a time to avoid overcrowding. Turn the chicken as needed to achieve an even, golden brown crust. Fry for about 15 minutes per piece or until the internal temperature reaches 170°F, using a candy thermometer to monitor oil temperature, adjusting heat as necessary.
- Drain and Serve: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. This helps keep the crust crispy. Serve hot and enjoy a delicious, crunchy buttermilk fried chicken.
Notes
- Marinating overnight enhances flavor and tenderness but a minimum of one hour is sufficient.
- Maintain oil temperature around 340°F to avoid greasy or undercooked chicken.
- Use a wire rack rather than paper towels to drain the chicken to keep the coating crisp.
- Check internal temperature with a meat thermometer to ensure chicken is fully cooked for safety and juiciness.
- Thighs and drumsticks work best for this recipe due to their flavor and moisture.
