Classic Buttermilk Fried Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
5 servings
-
Calories
2063 kcal
-
Course
Main Course
-
Cuisine
American
Classic Buttermilk Fried Chicken
Description
This recipe begins by marinating bone-in, skin-on chicken pieces in a mixture of buttermilk, hot sauce (optional), kosher salt, and black pepper for several hours or overnight. This tenderizes the chicken and infuses it with flavor. The seasoned coating consists of all-purpose flour, cornstarch, paprika, multiple spices including garlic and onion powder, mustard powder, seasoned salt, celery seed, thyme, basil, and oregano, blended to a uniform mixture.
After draining excess marinade, each chicken piece is thoroughly coated in the seasoned flour blend. The chicken is fried in hot vegetable oil (canola or peanut) at 350°F in batches, creating a golden-brown crust while cooking the meat inside to tender juiciness. The seasoned crust provides spice depth, while the buttermilk keeps the meat moist.
The chicken pairs well with classic fried chicken sides or salads. Marinating time varies by preference and cooking batches extend total cook time beyond just frying.
Ingredients
- 1 quart vegetable oil for frying, canola or peanut oil
BUTTERMILK MARINADE
- 3 cups buttermilk
- 1/4 cup hot sauce (optional but recommended)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 10 pieces raw chicken I prefer to use thighs and drumsticks, bone-in, skin-on
SEASONED FLOUR
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 2 Tbsp paprika
- 1 Tbsp kosher salt
- 1 Tbsp mustard powder dry
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1/2 Tbsp seasoned salt
- 1/2 Tbsp black pepper
- 2 tsp celery seed
- 1/2 tsp thyme dried
- 1/2 tsp basil dried
- 1/2 tsp oregano dried
Instructions
MAKE BUTTERMILK MARINADE
- To a very large mixing bowl, add buttermilk, hot sauce, salt, and pepper, and whisk to combine. Add chicken and turn to coat. Cover with plastic wrap and refrigerate 4 hours (or up to overnight).
PREPARE FOR FRYING
- After chicken has marinated, add oil to heavy bottomed skillet or dutch oven until it’s about 1-2 inches deep. Heat oil to 350°F.
- Line a plate with wax paper and set aside. Line a baking sheet with paper towels and top with a wire cooling rack. Set aside.
MAKE SEASONED FLOUR AND DREDGE
- Combine all seasoned flour ingredients in a large shallow bowl (or gallon sized resealable bag/paper bag), and whisk to combine it well.
- Remove chicken piece from buttermilk marinade, shaking to remove excess marinade. Add to seasoned flour mixture, coating well. Shake gently to remove excess flour.
- Add breaded chicken piece to a wax paper lined plate and continue with 2-3 more pieces of chicken.
FRY CHICKEN
- Fry chicken, 3-4 pieces at a time, in 350°F oil. Keep in mind, adding the chicken will drop the oil temperature, so you’ll need to adjust the stovetop temperature to keep the oil as close to 350°F as you can.
- Fry chicken 14-16 minutes, turning chicken over ever few minutes. Chicken is done when it reaches an internal temperature of at least 165 F degrees.
- Remove chicken pieces from oil and place on the prepared wire rack/baking sheet. Let chicken rest 5-10 minutes before serving.
Notes
- Marinating time varies and is not included in cooking time; ensure chicken is marinated at least 4 hours or overnight for best results.
- Additional frying batches will increase total cooking time beyond what is listed for a single batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 2063 kcal
% Daily Value*
| Calories | 2063kcal | 103% |
| Carbohydrates | 78g | 26% |
| Protein | 14g | 28% |
| Fat | 196g | 302% |
| Saturated Fat | 157g | 785% |
| Cholesterol | 17mg | 6% |
| Sodium | 3268mg | 136% |
| Potassium | 420mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1597IU | 32% |
| Vitamin C | 9mg | 10% |
| Calcium | 211mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
