Buttermilk Fried Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
1 hr 45 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
American
Buttermilk Fried Chicken
Description
This recipe calls for skin-on thighs and drumsticks marinated in buttermilk combined with salt, pepper, garlic powder, dried mustard, paprika, and dried sage. The buttermilk tenderizes the chicken while infusing mild flavors. After marinating from at least one hour to overnight, the chicken is dredged in a seasoned flour mixture containing flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper for a complex, flavorful crust.
The chicken is fried in vegetable oil heated to about 340°F, which allows the exterior to crisp and brown without burning while thoroughly cooking the meat inside. Adjusting heat maintains the proper frying temperature, especially as cold chicken lowers oil temperature. The result is tender, juicy chicken with a crisp, seasoned coating, suitable for casual meals or gatherings.
Storing leftover fried chicken in the refrigerator keeps it fresh for 3-5 days; reheat in the oven at 325°F for 10 minutes or in an air fryer for approximately 5 minutes. It also freezes well for up to 3 months, best reheated from frozen at 450°F for about 15 minutes.
Ingredients
Chicken
- 3 pounds chicken approximately 8 pieces, thighs and drumsticks are best, skin on
Marinade
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoons sage dried
- 2 cups buttermilk
Seasoning and Coating
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons basil dried
- 1 1/2 teaspoons thyme dried
- 1 1/2 teaspsoons onion powder
- 1 teaspoon cayenne pepper
- vegetable oil oil should be 1-2 inches deep in frying pan, for frying
Instructions
Preparing and marinating chicken.
- Place chicken pieces in a large bowl then add salt, pepper, garlic, dried mustard, paprika and sage. Stir to evenly coat chicken. Pour the buttermilk over the seasoned chicken and stir well.
- Refrigerate chicken with marinade for at least 1 hour and up to overnight. The longer you marinate the chicken, the more tender and flavorful it will be.
Seasoning and frying chicken.
- In a shallow dish that is large enough to place chicken in, whisk together flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
- In a large, heavy bottom pan, heat oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while, still cooking the chicken thoroughly.
- Working one piece at a time, remove each piece of chicken from the marinade, and place it into the shallow dish with the flour mixture. Toss to cover. Make sure the entire surface of each piece of chicken is coated well.
- Place the chicken into the preheated oil. Cook 4 or 5 pieces at a time, but don’t crowd the pan. Turn as necessary and fry until golden brown. It will take about 15 minutes for each piece to cook. Make sure each piece is fully cooked, reaching an internal temperature of 170 degrees F*.
- Place chicken on a wire rack to drain.
Notes
- Use a candy thermometer to monitor and maintain oil temperature near 340°F during frying; adjust heat as needed when adding chicken.
- Marinate chicken for at least 1 hour; longer marinating yields more tender, flavorful meat.
- Refrigerate cooked fried chicken for 3-5 days and reheat in the oven or air fryer to retain crispness.
- Freeze leftovers for up to 3 months; bake from frozen to reheat properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1134mg | 47% |
| Potassium | 613mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 213mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
