Easy Buttermilk Fried Chicken Recipe
I’m It’s a Sunday afternoon, the kind where sunlight streams through the kitchen window. What is missing is that soul-satisfying crunch of perfectly fried chicken?What is a good buttermilk fried chicken recipe?Is fried chicken a thing? Is it the kind that brings back memories of Grandma’s kitchen but with a shortcut or two to make it better? What are If you’re used to those complicated, multi-step recipes that take a whole day, think of this as its own. What is a cooler, much easier cousin? Is it as crispy as a hamburger? I can make it at home whenever I want. It’s the best fried chicken I’ve ever had. When does craving hit?
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What is a good buttermilk fried chicken recipe?
Simply put, this is a shortWhat is a good buttermilk fried chicken recipe?Is a crispy, juicy, and utterly delicious chicken that’s been marinated in buttermilk and then fried? To golden perfection. What is the best way to break it down. Buttermilk acts as a tenderizer, making the chicken incredibly moist on the inside. What’s essentially a flavor bath that transforms ordinary chicken into something extraordinary? What is the name? Is fried chicken made with buttermilk? What is a simplified version of Southern Fried Chicken? Without sacrificing any of that authentic flavor we all crave. If you’ve never fried chicken before, you can nail it.
Why you will love this recipe?
Where do I start?What is a good buttermilk fried chicken recipe? is a game-changer for so many reasons. First and foremost, the flavor is insane. The buttermilk marinade infuses the chicken with a tangy, slightly sweet flavor that’s just irresistible. Then, you get that incredible crunch from the perfectly seasoned breading – it’s a symphony of textures and tastes in every bite. What I love most about this is how ridiculously easy it is. Seriously! I’ve tried countless fried chicken recipes, some with a million steps and ingredients, and this one wins hands down for the perfect balance of simplicity and flavor. It’s truly a lifesaver on busy weeknights, and the results are always impressive. Plus, it’s budget-friendly! Chicken thighs are usually pretty affordable, and the other ingredients are pantry staples. This is also super versatile. Serve it with mashed potatoes and gravy for a classic comfort meal, or pile it high on a biscuit with coleslaw for a delicious sandwich. I even chop it up and toss it in salads for a little extra oomph. If you love the taste of fried chicken but hate the hassle, this recipe is definitely for you. It’s easier than ordering takeout, and ten times tastier! You might also enjoy my Oven-Fried Chicken recipe if you want to reduce some of the calories and mess!
How do I make buttermilk fried chicken?
Quick Overview
Alright, let’s get down to it! Making this!What is a good buttermilk fried chicken recipe? is surprisingly straightforward. You’ll start by marinating the chicken in buttermilk (the magic ingredient!), then dredge it in a seasoned flour mixture, and finally, fry it to golden, crispy perfection. The whole process takes about 45 minutes from start to finish, and I promise, the results are worth every single second. Don’t be intimidated by the frying part – I’ll give you all my tips and tricks for achieving crispy, evenly cooked chicken every time. This is easier than you think, and you’ll be so proud of yourself when you pull that first batch out of the pan!
Ingredients Notes
For the Buttermilk Marinade: For a very
Buttermilk: This is the star of the show! It tenderizes chicken and adds a tangy flavor. If you don’t have buttermilk, you can substitute it with lemon juice. How do you add vinegar to a cup of milk and let it sit for 5 minutes? I’ve used almond milk with a splash of lemon juice and it worked surprisingly well! Hot Sauce: Just a dash of hot sauce adds depth of flavor. I usually use Louisiana hot sauce, but any kind will work. Salt & Pepper: To season the chicken and enhance the other flavors.
For the Coating:
All-Purpose Flour: The base of our crispy coating. Cornstarch: Our base. What are some spices that make a crispier crust? We’re going big here – paprika, garlic powder, dried oregano, cayenne pepper (for a healthy diet) (so don’t skip this one). ), salt, and pepper. Feel free to adjust the spices to your liking. Sometimes I add smoked paprika for a deeper flavor.
For Frying:
Vegetable Oil: For frying the chicken. What is the best vegetable oil to use for a high smoke point? Make sure you have enough oil to fully submerge the chicken.
What are the steps to
Step 1: Marinate the Chicken
In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Set aside. Add the chicken pieces, making sure they’re fully submerged in the marinade. Cover and serve. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more tender it will be. I usually marinate it overnight for the best results. I always do this before I go to bed so it is ready for me the next day.
Step 2: Prepare the Coating
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder and salt. Set aside. What are the ingredients for oregano, cayenne pepper, salt, Make sure everything is evenly combined. How do you ensure that each piece of chicken gets a consistent coating of flavor? I often double this part because my family loves it so much.
Step 3: Dredge the Chicken
Remove chicken from buttermilk marinade, letting any excess drip off. Dredge it in the flour mixture, making sure to coat it thoroughly on all sides. How do you press flour into chicken to help it adhere. Repeat with remaining chicken pieces. After dredging, place the chicken on a wire rack and let it rest for about 10 minutes. This helps the coating to set and prevents it from falling off during frying.
Step 4: Heat the Oil
In a large Dutch oven, pour about 2-3 inches of vegetable oil. Cover and set aside. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a deep fry thermometer to monitor the temperature. How do you cook chicken? If you don’t have a thermometer, you can test the oil by dropping 1-2 pieces of flour into it. If the oil turns golden brown in a few seconds, it’s ready.
Step 5: Fry the Chicken
Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy chicken. Fry the chicken for about 6-8 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use tongs to flip the chicken and monitor the color. If it’s browning too quickly, reduce the heat slightly.
Step 6: Drain and Serve
Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain. How do I get rid of excess oil? This helps to keep the chicken crispy. Season with a little extra salt, if desired. Serve immediately and enjoy the deliciousness! I have made the mistake of putting my chicken on just paper towels before and it was soggy when I ate it. I don’t know why, but I do. Is it safe to use a wire rack?
What should I serve it with?
This What is a good buttermilk fried chicken recipe?Is it amazing on its own, but it’s even better when paired with the right sides? What are some of my favorite serving suggestions?
For a Classic Comfort Meal:What are some good recipes for mashed potatoes and gravy? Add some coleslaw or green beans for a satisfying meal. My family loves cornbread. I make it on the side.
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For a Casual Picnic:What are some good healthy snacks to serve with potato salad, macaroni salad and fresh fruit?
What is a delicious sandwich?What are some good condiments to serve on a biscuit or bun? What’s a little bit of coleslaw or pickles?
What is a quick and easy weeknight dinner?Serve it with a simple salad and some roasted vegetables. What is a healthy meal that comes together in minutes? I have to be honest, more often than not, I’m eating this chicken straight out of the pan!
What are some of the best buttermilk fried chicken recipes?
Want to take your own life?What is a good buttermilk fried chicken recipe?What is the next step? What are some of my top tips for achieving crispy, juicy, and flavorful results every time?
Don’t skip the buttermilk marinade: This is the key to tender, flavorful chicken. Marinate it for at least 2 hours, or preferably overnight, for the best results. If you’re short on time, you can marinate it for as little as 30 minutes, but it won’t be quite as tender.
Use a deep-fry thermometer: Maintaining the correct oil temperature is crucial for crispy, evenly cooked chicken. A deep-fry thermometer will help you monitor the temperature and make adjustments as needed. If the oil is too hot, the chicken will brown too quickly on the outside and be undercooked on the inside. If it’s too cold, the chicken will absorb too much oil and be greasy.
Don’t overcrowd the pan: Frying too many pieces of chicken at once will lower the oil temperature and result in greasy chicken. Fry the chicken in batches, being careful not to overcrowd the pan.
Let the chicken rest after dredging: This helps the coating to set and prevents it from falling off during frying. Place the dredged chicken on a wire rack and let it rest for about 10 minutes before frying.
Don’t be afraid to experiment with spices: Feel free to adjust the spices in the coating to your liking. Add a little smoked paprika for a deeper flavor, or some extra cayenne pepper for a spicier kick.
Use a wire rack to drain the chicken: This helps to keep the chicken crispy by allowing air to circulate around it. Line the wire rack with paper towels to absorb any excess oil.
Storing and Reheating Tips
Got leftovers? Here’s how to store and reheat your Easy Buttermilk Fried Chicken Recipe to maintain its deliciousness:
Room Temperature: Fried chicken can sit at room temperature for up to 2 hours. After that, it should be refrigerated to prevent bacterial growth.
Refrigerator Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing.
Freezer Instructions: For longer storage, you can freeze fried chicken. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months.
Reheating Tips: To reheat fried chicken, preheat your oven to 350°F (175°C). Place the chicken on a wire rack lined with a baking sheet and bake for 10-15 minutes, or until heated through. For extra crispy chicken, you can broil it for the last minute or two, but watch it closely to prevent burning. You can also reheat fried chicken in an air fryer at 350°F (175°C) for 5-7 minutes, or until heated through.
Frequently Asked Questions
Final Thoughts
This Easy Buttermilk Fried Chicken Recipe is more than just a recipe; it’s an invitation to create delicious memories in your own kitchen. It’s all about that satisfying crunch and juicy tenderness. I think it’s a fantastic, simplified way to achieve that classic fried chicken flavor at home! If you enjoyed this recipe, you might also like my Crispy Baked Chicken Tenders or my Grilled Chicken with Lemon-Herb Marinade. Let me know how your fried chicken turns out in the comments below! I can’t wait to hear about your own variations and serving suggestions. Happy frying!
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Easy Buttermilk Fried Chicken Recipe
Ingredients
Main Ingredients
- 4 cups buttermilk For marinating
- 2.5 pounds chicken thighs bone-in, skin-on
- 2 cups all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon oregano dried
- 0.5 teaspoon cayenne pepper optional, for heat
- 4 cups vegetable oil for frying
Instructions
Preparation Steps
- In a large bowl, combine the chicken and buttermilk. Cover and refrigerate for at least 2 hours, or overnight.
- In another bowl, mix together the flour, salt, black pepper, paprika, garlic powder, oregano, and cayenne pepper.
- Remove chicken from the buttermilk, allowing excess to drip off. Dredge in the flour mixture, making sure each piece is well coated.
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken, skin side down.
- Fry the chicken for about 12-15 minutes on each side, or until golden brown and cooked through.
- Transfer to a wire rack to drain excess oil. Serve hot.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
