You’ve stumbled upon the holy grail of fried chicken recipes. Yes, this buttermilk fried chicken is the crunchiest, most flavorful, and juiciest you’ll ever make. Perfect for picnics, parties, or just because you deserve it.
Why This Recipe Works
- The buttermilk marinade tenderizes the chicken, ensuring it’s juicy inside.
- A double-dredge in seasoned flour guarantees an extra crispy crust.
- Frying at the perfect temperature means no greasy chicken, just crispy perfection.
- Seasoning every layer ensures every bite is packed with flavor.
- Resting the chicken after frying keeps it crispy and juicy.
Ingredients
- 4 lbs chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 2 tbsp hot sauce
- 3 cups all-purpose flour
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional)
- Vegetable oil, for frying
Equipment Needed
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Deep fryer or large, deep skillet
- Thermometer
- Tongs
- Wire rack
- Paper towels
Instructions
Marinate the Chicken
In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results. This step is crucial for tender, flavorful chicken.
Prepare the Dredge
In another large bowl, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well to ensure the spices are evenly distributed throughout the flour.
Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Dip back into the buttermilk, then dredge in flour again for an extra crispy crust. Let the chicken rest on a wire rack for 10 minutes before frying.
Fry to Perfection
Heat vegetable oil in a deep fryer or large skillet to 350°F. Fry the chicken in batches, avoiding overcrowding, for about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Drain on a wire rack over paper towels.
Rest and Serve
Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and delicious. Serve hot with your favorite sides.
Tips and Tricks
For the crispiest chicken, ensure your oil is at the right temperature before adding the chicken. Too hot, and the outside will burn before the inside cooks; too cool, and the chicken will absorb too much oil. Use a thermometer to monitor the oil’s temperature. Another pro tip: let the dredged chicken rest before frying to help the coating adhere better. Lastly, frying in batches prevents the oil temperature from dropping too much, ensuring evenly cooked, crispy chicken every time.
Recipe Variations
- Spicy Version: Add extra cayenne pepper or a dash of your favorite hot sauce to the buttermilk marinade for a kick.
- Herb-Infused: Mix dried herbs like thyme, rosemary, or oregano into the flour mixture for an aromatic twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a celiac-friendly option.
- Oven-Baked: For a healthier version, bake the dredged chicken on a wire rack at 400°F for about 40-45 minutes, flipping halfway.
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken breasts or thighs will work just fine. Just adjust the cooking time accordingly, as boneless pieces cook faster than bone-in. Aim for an internal temperature of 165°F to ensure they’re fully cooked.
How long can I marinate the chicken?
While 4 hours is the minimum, marinating the chicken overnight (up to 24 hours) will yield even more tender and flavorful results. However, don’t exceed 24 hours as the acidity in the buttermilk can start to break down the chicken too much, affecting its texture.
Can I reuse the frying oil?
Yes, you can strain and reuse the oil a few times, provided it hasn’t been overheated or used to fry strongly flavored foods. Store it in a cool, dark place and check for off smells before reuse.
Summary
This buttermilk fried chicken recipe delivers crispy, juicy, and flavorful chicken every time. With a few simple tips and tricks, you can master the art of frying chicken to perfection. Don’t forget to experiment with the variations to keep it exciting!
