There’s nothing quite like biting into a piece of perfectly fried chicken with a crispy exterior and juicy interior. Our crispy buttermilk fried chicken recipe is the ultimate comfort food experience, designed to satisfy your cravings and impress your friends and family. This recipe takes you through a step-by-step process that guarantees a delectable, crunchy coating and tender, flavorful chicken inside.
Ingredients
For our crispy buttermilk fried chicken, you’ll need the following ingredients:
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Vegetable oil, for frying
Equipments
- Large bowl
- Deep frying pan or Dutch oven
- Tongs
- Wire rack
- Paper towels
How to Make Crispy Buttermilk Fried Chicken – Step By Step
Step 1: Prepare the Chicken
Start by cutting a whole chicken into pieces or purchase pre-cut pieces to save time. Clean the chicken thoroughly and pat each piece dry with paper towels. This is essential for achieving a crispy crust because excess moisture will prevent the coating from adhering properly. Once dry, set aside while you prepare your buttermilk marinade.
Step 2: Marinate the Chicken
In a large bowl, pour in the buttermilk and submerge your chicken pieces. This marinade is crucial for tenderizing the meat and infusing it with a rich flavor. Let the chicken marinate for at least 2 hours in the refrigerator, but overnight is best if you have the time. The longer the chicken soaks, the more flavorful and juicy it will become.
Step 3: Prepare the Dredge
While your chicken is marinating, prepare the flour mixture for dredging. In a separate bowl, combine the all-purpose flour, salt, pepper, paprika, cayenne, and garlic powder. Mix thoroughly to ensure the spices are evenly distributed, giving your chicken that classic Southern fried flavor.
Step 4: Coat the Chicken
Remove the chicken from the buttermilk, letting excess drip off but leaving a good coating. Transfer each piece into the flour mixture, thoroughly covering it on all sides. Gently press the flour mixture onto the chicken to ensure it adheres. Lay the dredged pieces on a wire rack and let them rest for about 15 minutes. This resting period helps the coating adhere better during frying.
Step 5: Heat the Oil
In a deep frying pan or Dutch oven, add enough vegetable oil to submerge the chicken pieces halfway. Heat the oil to 350°F (175°C) using a thermometer to ensure consistent temperature—a key factor for achieving crispy chicken without a greasy texture.
Step 6: Fry the Chicken
Once the oil is heated, carefully lower a few chicken pieces into the pan using tongs. Do not overcrowd the pan to maintain the oil temperature. Fry each piece for 10-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Step 7: Drain the Chicken
Transfer cooked chicken pieces to a wire rack set over paper towels, allowing excess oil to drain. This method ensures the chicken remains crispy by preventing it from sitting in its own oil, which can make the crust soggy.
How to Serve Crispy Buttermilk Fried Chicken
Serve your crispy buttermilk fried chicken hot, accompanied by classic sides such as mashed potatoes, coleslaw, or cornbread. For a modern twist, you might also consider serving it with a spicy dipping sauce or drizzle of honey for a touch of sweetness.
Recipe Success Tips & Suggestions
Ensure your chicken is well-patted dry before marinating and frying to achieve maximum crispiness. Don’t rush the marination process—allowing your chicken to soak overnight will make a significant difference in flavor. Lastly, maintain a consistent oil temperature to ensure the chicken cooks evenly while keeping the coating perfectly crunchy.
Elevate Your Nutrition: High-Protein Fried Chicken Delight
For those looking to boost their protein intake, consider using chicken breast pieces and fortify your dredge with protein-packed ingredients like ground nuts or almond flour. This alternative keeps the delicious crunch but with an added health kick, perfect for your muscle-building meal plans.
Guilt-Free Indulgence: Low-Carb Crispy Chicken Recipe
Switch out the traditional flour coating with a low-carb alternative such as almond flour or crushed pork rinds for a keto-friendly delight. This modification allows you to savor the crispy texture of fried chicken without the carbs, making it an excellent choice for those on low-carb diets.
Storage Instructions
Leftover fried chicken can be stored in an airtight container in the fridge for up to three days. For long-term storage, flash freeze pieces on a tray before transferring them to a ziplock bag. Reheat your chicken in the oven to restore its crispiness, eschewing the microwave to avoid sogginess.
FAQs
- Can I use boneless chicken for fried chicken? Yes, you can use boneless chicken, but note that cooking times will be shorter.
- How can I make my chicken extra crispy? Double coat the chicken in the flour mixture for an extra crisp crust.
- Is there an alternative to buttermilk? You can use a mixture of milk with a tablespoon of vinegar or lemon juice as a substitute.
- What oil should I use for frying? Vegetable oil, canola oil, or peanut oil is recommended for frying chicken.
Get Inspired and Share Your Crispy Chicken Creations!
Our crispy buttermilk fried chicken recipe is sure to become a family favorite worth making time and again. Try it out and share your experience in the comments below. Don’t forget to snap pictures of your creation and share them with friends and family. Let the world know how delicious homemade fried chicken can be!
Crispy Buttermilk Fried Chicken
Ingredients
Main Ingredients
- chicken
- buttermilk
- all-purpose flour
- salt
- ground black pepper
- paprika
- cayenne pepper
- garlic powder
- vegetable oil
Instructions
Steps
- Clean and cut the chicken into pieces, pat dry with paper towels.
- Marinate the chicken pieces in buttermilk for at least 2 hours in the refrigerator.
- Combine flour, salt, pepper, paprika, cayenne, and garlic powder in a bowl.
- Dredge each chicken piece in the flour mixture thoroughly and let rest for 15 minutes.
- Heat vegetable oil in a frying pan to 350°F (175°C).
- Fry the chicken in batches until golden brown and cooked through.
- Place the fried chicken on a wire rack to drain any excess oil.