Print

Buttermilk Fried Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

This Buttermilk Fried Chicken recipe features succulent chicken pieces marinated in a tangy and spicy buttermilk mixture, coated in a seasoned flour and cornstarch blend, then expertly fried to golden perfection for a crispy, flavorful crust. With a perfect balance of heat from Tabasco and cayenne pepper and the smokiness of paprika, this southern-inspired dish is ideal for a satisfying meal that serves 8.

Ingredients

Marinade:

  • 2 cups buttermilk
  • 1/4 cup Tabasco sauce
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 chicken pieces (wings, legs, thighs, or breasts)

Coating:

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tbsp kosher salt
  • 1/2 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp buttermilk

For Frying:

  • Vegetable oil (for frying, about ¾ inch deep in skillet)

Instructions

  1. Prepare Marinade: Add buttermilk, Tabasco sauce, Worcestershire sauce, kosher salt, and black pepper into a heavy-duty blender or food processor. Blend until the mixture is smooth and well combined.
  2. Marinate Chicken: Pour the prepared marinade into a large bowl. Submerge the chicken pieces completely in the marinade. Cover the bowl and refrigerate for 5 to 6 hours to ensure the chicken absorbs maximum flavor and tenderness.
  3. Make Coating: In a large plastic bag, combine all-purpose flour, cornstarch, kosher salt, smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper. Shake the bag until the spices and flour are evenly mixed.
  4. Prepare Coating Crumbs: Drizzle 2 teaspoons of buttermilk into the flour and spice mixture inside the plastic bag. Use a fork to mix and incorporate the buttermilk, creating crumb-like texture that’s perfect for adhering to the chicken.
  5. Coat Chicken: Using tongs, remove one piece of chicken at a time from the marinade, allowing excess to drip off. Place each piece into the flour mixture bag. Shake thoroughly to coat evenly. Remove the coated pieces and lay them on a parchment paper-lined baking sheet. Repeat for all pieces, then refrigerate the coated chicken for 20 minutes to set the crust.
  6. Heat Oil: Pour vegetable oil into a cast iron skillet or Dutch oven to about ¾ inch depth. Heat the oil to 350°F (175°C), monitoring carefully to maintain the temperature for even frying.
  7. Fry Chicken: Remove the chicken from the refrigerator and let it rest at room temperature for 10 minutes before frying. Carefully add a few pieces of chicken into the hot oil at a time, ensuring the pan is not overcrowded. Fry each batch for 13 to 15 minutes, turning halfway through cooking, until the exterior is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  8. Drain and Keep Warm: Remove the fried chicken from the oil and drain on paper towels to remove excess grease. Place the drained chicken on a baking sheet and keep warm in a preheated oven while frying the remaining pieces.

Notes

  • Make sure the oil is at the correct temperature (350°F) before adding chicken to ensure even cooking and crispiness.
  • Don’t overcrowd the frying pan to maintain oil temperature and achieve the best crust.
  • Adjust spice levels to your preference by varying the amount of cayenne and Tabasco sauce.
  • Resting coated chicken in the refrigerator before frying helps the coating adhere better.
  • Use a meat thermometer to check for doneness to avoid undercooked chicken.

Find it online: https://bitezly.com/buttermilk-fried-chicken-recipe/