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Classic Crispy Buttermilk Fried Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 22 reviews
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 15-20 minutes per batch
  • Total Time: 4 to 12 hours (including marination)
  • Yield: Serves 6 to 8
  • Category: Main Course
  • Method: Frying
  • Cuisine: American Southern

Description

Classic Crispy Buttermilk Fried Chicken is a deliciously golden and crunchy fried chicken recipe that features tender marinated chicken pieces soaked in buttermilk and hot sauce, then coated in a flavorful spiced flour mixture and fried to perfection in hot vegetable oil. The marination ensures juicy, flavorful meat while the frying technique delivers a crispy, satisfying crust.

Ingredients

Scale

Chicken and Marinade

  • 4 pounds of chicken pieces (legs, thighs, breasts)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)

Coating Mix

  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional for heat)
  • 2 teaspoons salt

For Frying

  • Vegetable oil (for frying, about 2 inches deep)

Instructions

  1. Marinate the Chicken: In a large bowl, mix together the buttermilk and hot sauce if using. Submerge the chicken pieces fully in this mixture. Cover the bowl and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to penetrate and the chicken to tenderize.
  2. Prepare the Coating: In a separate bowl, combine the flour, paprika, onion powder, garlic powder, black pepper, cayenne pepper if desired, and salt. Mix thoroughly to ensure even distribution of the spices throughout the flour.
  3. Heat the Oil: Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 2 inches in depth. Heat the oil to 350°F (175°C) using a thermometer to monitor the temperature accurately. Maintaining the correct oil temperature is crucial for even cooking and crispiness.
  4. Coat the Chicken: Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, ensuring an even and thorough coating. Shake off excess flour to prevent clumps in the oil.
  5. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding to maintain the oil temperature. Fry each batch for 15 to 20 minutes until the chicken is golden brown and an internal temperature of 165°F (75°C) is reached, indicating doneness.
  6. Drain the Chicken: Transfer the cooked chicken with a slotted spoon onto a plate lined with paper towels to drain excess oil. Let the chicken rest for a few minutes to maintain its crisp texture before serving.
  7. Serve Hot: Enjoy the fried chicken immediately while hot, pairing it with your favorite sides such as mashed potatoes, coleslaw, or cornbread for a satisfying meal.

Notes

  • Marinating overnight enhances the flavor and tenderness of the chicken.
  • Maintain oil temperature around 350°F to ensure crispy, not greasy, chicken.
  • Use a good quality thermometer to monitor oil temperature.
  • Do not overcrowd the pan to allow even cooking and crispiness.
  • Let the chicken rest after frying to keep it crisp.

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Find it online: https://mustsaverecipes.com/classic-crispy-buttermilk-fried-chicken-recipe/