Buttermilk Fried Chicken
Recipe by:Perfectly crisp, flavorful and juicy buttermilk fried chicken recipe.
Ingredients
- 4 pounds (1.81 kg) bone-in, skin-on chicken pieces (such as thighs, drumsticks, or split breasts)
- 2 cups (480 grams) buttermilk
- 3 cups (375 grams) flour
- ½ cup (64 grams) cornstarch
- 2 tablespoons (36 grams) salt
- 1 tablespoon (7 grams) paprika
- 2 teaspoons (4 grams) onion powder
- 1 tablespoon (8 grams) garlic powder
- 1 teaspoon (2 grams) pepper
- 1 teaspoon (2 grams) cayenne pepper (adjust to taste preference)
- 4-5 cups vegetable oil
Instructions
- Place chicken pieces in a large bowl. Pour the buttermilk over the chicken and stir to coat each piece. Cover and refrigerate for 2-4 hours.4 pounds bone-in, skin-on chicken pieces , 2 cups buttermilk
- Mix the flour, cornstarch, and all seasonings together in a pie plate or other shallow dish.3 cups flour, ½ cup cornstarch, 2 tablespoons salt, 1 tablespoon paprika, 2 teaspoons onion powder, 1 tablespoon garlic powder, 1 teaspoon pepper, 1 teaspoon cayenne pepper
- One piece at a time, remove the chicken from the marinade and wipe off the excess buttermilk. Then place the chicken piece in the flour dish and turn it to coat all sides, and press the flour mixture firmly into the chicken.
- If you prefer an extra-crispy crust, dip the chicken back into buttermilk and then into the flour. Place on a plate and set aside for 30 minutes.
- Pour 1-2 inches of oil into a large heavy-bottomed or cast-iron skillet (no more than ½ way up the side of the pan). Heat the oil to 350℉ (177℃).
- Carefully place chicken into the hot oil, with space between each piece.
- After 6–8 minutes, check the bottom of one piece of chicken. It should be a deep golden brown before you turn it to cook the other side.
- Once the internal temperature reaches 160°F (71°C), remove the fried chicken from the oil, as it will continue to rise to a safe temperature while resting. The total cook time is usually 15–20 minutes, depending on the size of the pieces.
- Carefully remove the chicken and place it on a wire rack with parchment paper or a baking sheet under the rack. Let it rest for 10 minutes, then serve.
Drop a small pinch of the breading into the oil. If it sizzles right away and rises to the surface within a second or two, the oil is ready. If it sinks or barely bubbles, it needs more time, and if it browns immediately, the oil is too hot.
Notes
A good thermometer is really helpful in keeping an eye on the oil temperature. The oil should be between 325°F and 350°F (163°C and 177°C) as you cook.
If you’re cooking multiple batches, hold the finished chicken on a wire rack in a 200°F (93°C) oven for up to 30 minutes. This keeps it hot while preserving the crisp coating.
Leftover fried chicken can be stored in the refrigerator for up to 3 days. Reheat on a wire rack in a 375°F (191°C) oven for 12–15 minutes, or until heated through to 165°F (74°C). This helps restore the crisp texture.
The nutritional calculations include the whole amount of buttermilk and a 10% absorption factor for the oil. The actual amount of these ingredients consumed will vary.
Nutrition
Calories: 1312kcal | Carbohydrates: 95g | Protein: 72g | Fat: 69g | Saturated Fat: 19g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 24g | Trans Fat: 0.4g | Cholesterol: 245mg | Sodium: 3836mg | Potassium: 902mg | Fiber: 3g | Sugar: 6g | Vitamin A: 913IU | Vitamin C: 9mg | Calcium: 197mg | Iron: 8mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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