Description
This Buttermilk Fried Chicken recipe delivers crispy, golden-brown chicken with a tender and flavorful interior. Marinated in a spiced buttermilk mixture and coated in a seasoned flour dredge, the chicken is deep-fried to perfection, making it an ideal comfort food classic.
Ingredients
Scale
Chicken and 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
- 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 sage. Stir to evenly coat the chicken. Pour in the buttermilk and mix well to fully cover the chicken.
- Marinate the Chicken: Cover and refrigerate the chicken for at least 1 hour. For more tender and flavorful chicken, marinate overnight if possible.
- Prepare the Flour Dredge: In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper to create the dredging mixture.
- Heat the Oil: Heat vegetable oil in a deep frying pan to about 340°F (171°C). Maintain this temperature during frying for even cooking and a crisp golden crust.
- Dredge the Chicken: Remove each chicken piece from the buttermilk marinade, shaking off excess liquid. Thoroughly coat the chicken in the seasoned flour mixture, ensuring all sides are evenly coated.
- Fry the Chicken: Carefully place 4-5 coated chicken pieces into the hot oil, avoiding overcrowding. Fry for about 15 minutes, turning occasionally for even browning. Cook until the internal temperature reaches 170°F (77°C) indicating it is fully cooked.
- Drain and Serve: Remove the fried chicken pieces and place them on a wire rack to drain excess oil, preserving crispiness. Serve hot immediately and enjoy your flavorful fried chicken!
Notes
- Marinating overnight enhances flavor and tenderness significantly.
- Maintaining oil temperature is critical to avoid greasy or burnt chicken.
- Use a meat thermometer to confirm chicken is fully cooked for safety and juiciness.
- Letting the chicken drain on a wire rack keeps the crust crispy compared to paper towels.
- Adjust cayenne pepper to control the spiciness level as per taste preference.
