Buttermilk Fried Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
461 kcal
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Course
Main Course
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Cuisine
American
Buttermilk Fried Chicken
Description
Buttermilk Fried Chicken starts by cutting a whole chicken into pieces and soaking them in buttermilk, which helps tenderize the meat. The chicken is then coated in a flour mixture seasoned with paprika, garlic salt, and black pepper. After allowing the coating to set to a paste-like consistency, the pieces are pan-fried over medium-high heat until browned and cooked through to an internal temperature of 165°F. Different pieces require varied cooking times, with wings and legs needing less time than thighs and breasts. Draining the fried chicken on paper towels keeps the crust crisp.
The chicken's crispy, flavorful crust contrasts with its juicy interior. The use of paprika and garlic salt adds depth to the crust's flavor. Cooking in batches prevents overcrowding, which helps maintain the oil temperature for proper frying.
This fried chicken can be kept warm in the oven before serving. Leftovers store well in the fridge for several days or freeze for longer storage. Reheating in a hot oven restores some crispness to the coating.
To reheat, thaw frozen pieces thoroughly and warm at 400°F for about 15 minutes until hot. This method helps maintain texture and flavor after storage.
Ingredients
- 4-6 pound chicken cut into pieces, whole
- 1 cup buttermilk
- 2 cups all-purpose flour for coating chicken
- 1 teaspoon paprika
- garlic salt with parsley flakes
- black pepper
- vegetable oil
Instructions
- Cut a 4-6 pound whole chicken in pieces (skin them too if preferred). A large chicken may need to be cut into more pieces (we halved our chicken breasts so they would cook quicker). Set chicken pieces aside.
- Put 2 cups flour, 1 teaspoon paprika, garlic salt, and pepper to taste in a bag and shake around.
- Dip chicken pieces in 1 cup buttermilk then place in flour mixture and shake around making sure to coat each piece. Place coated chicken on a foil-lined cookie sheet. Cover with wax paper and let sit until flour is a paste-like consistency.
- Add oil to a large skillet and turn to MEDIUM-HIGH heat. Add chicken to the hot oil and brown on both sides.
- Reduce heat and let cook until the internal temperature is 165°F. Cook in batches - the wings and legs for about 15 minutes; thighs and breast halves were about 20 minutes. Turn the heat back up to MEDIUM-HIGH for an additional few minutes at the end.
- Drain chicken on a paper towel-lined plate. Keep chicken warm in oven.
Notes
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days.
- Freeze leftovers for up to 3 months to extend shelf life.
- Reheat thawed chicken in a 400°F oven for about 15 minutes until heated through to restore crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 85mg | 28% |
| Sodium | 108mg | 5% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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