Best Buttermilk Fried Chicken

Buttermilk fried chicken turns any dinner into a celebration with its shatteringly crisp coating and juicy seasoned meat. This deep-fried classic works especially well for picnics, family gatherings or anytime comfort food calls.

My family devours this chicken year round and it has become a birthday dinner tradition ever since I made it for my son’s party by request. The leftovers never last long.

Ingredients

• Bone in skin on chicken: Thighs and legs preferred. These dark meat cuts stay juicier and the skin crisps beautifully. Pick plump pieces for the best results
• Buttermilk: Tenderizes the chicken and adds a tangy flavor. Always choose fresh real buttermilk for the richest marinade
• All purpose flour: Creates the signature crunch when combined with seasonings, a must for coating
• Garlic powder: Adds deep savory flavor. Check for a fresh aromatic scent before buying
• Paprika: This brings mild smoky sweetness. Use quality Hungarian or Spanish paprika if you can
• Onion powder: Rounds out the seasoning blend and helps the coating stick
• Salt: Essential for flavor balance, use a fine sea salt for even distribution
• Dried thyme and dried basil: Give herbal notes and complexity. Rub the herbs in your palm before adding to wake up their aroma
• Ground black pepper: Lends a subtle heat and complexity, always use freshly ground pepper
• Dried mustard: Gives a little zip and helps the crust turn golden
• Cayenne pepper: A whisper of heat, adjust the amount to suit your taste
• Baking powder: Lightens the flour mixture for a crispier crust, always check that your baking powder is fresh
• Vegetable oil: For deep frying. Go for a neutral oil with a high smoke point such as canola or peanut oil. Use clean fresh oil for best flavor

Step-by-Step Instructions

Season and Marinate Chicken:

Place the chicken pieces in a large bowl. Sprinkle generously with salt, pepper, garlic powder, dried mustard and paprika. Toss thoroughly until each piece is coated. Pour the buttermilk over the chicken and mix completely so every part is bathed in marinade. Cover and refrigerate for at least one hour and ideally overnight for the most flavorful tender chicken

Mix the Dredge:

Add flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder and cayenne into a shallow dish. Whisk thoroughly to evenly disperse the spices and baking powder throughout the flour

Heat the Oil:

Pour vegetable oil into a heavy wide pot or deep fryer. Fill with enough oil so the chicken can float but without overflowing. Set the temperature to around three forty degrees Fahrenheit. Use a thermometer to prevent overheating which can burn the coating

Dredge the Chicken:

Remove each piece of chicken from the marinade letting excess drip off. Dredge in the seasoned flour mixture pressing the flour onto the chicken to form a thick even coating. Shake off the extra flour

Fry the Chicken:

Gently lower four or five pieces of chicken into the hot oil. Do not crowd the pan. Fry for about fifteen minutes per piece, turning as needed until each piece is deep golden brown and cooked through. Make sure the internal temperature reaches at least one seventy degrees Fahrenheit to ensure doneness. Fry in batches so each piece crisps up evenly

Drain and Rest:

Place the fried chicken on a wire rack set over a baking sheet. This prevents soggy bottoms and helps keep the crust crisp. Let rest for a few minutes so the juices settle before serving

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My personal favorite part is watching the look of delight when someone takes their first bite into a piping hot piece with crackly crust I still remember my grandmother frying up mountains of chicken on Sunday afternoons

Storage Tips

Store leftover fried chicken in an airtight container in the fridge for up to three days For the crispiest leftovers reheat on a wire rack in a hot oven not the microwave This prevents sogginess and restores the crunch

Ingredient Substitutions

No buttermilk Use a mixture of plain yogurt and milk or add a splash of lemon juice to regular milk and let it stand for several minutes If you want to make it gluten free try a one to one gluten free flour blend instead of all purpose flour

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Serving Suggestions

Pair buttermilk fried chicken with classic sides like mashed potatoes coleslaw or cornbread It is also wonderful served with a side of spicy honey or creamy ranch sauce For picnics pack the chicken with salads and biscuits

Cultural and Historical Context

Fried chicken has a long and rich history in Southern American cooking It blends West African Scottish and American traditions The secret to its enduring popularity is the irresistible texture contrast and bold seasonings that have been passed down through generations

Recipe FAQs

→ What does marinating chicken in buttermilk do?

Buttermilk tenderizes the chicken and infuses it with flavor, resulting in juicy, flavorful meat once fried.

→ Why mix various spices into the flour dredge?

Blending spices into the flour creates a flavorful, well-seasoned crust that complements the chicken.

→ How do I keep fried chicken crispy?

Drain the chicken on a wire rack rather than paper towels. This prevents steaming and helps the coating stay crisp.

→ What's the ideal oil temperature for frying?

Maintain the oil at around 340°F. This ensures thorough cooking and a golden, crisp coating without burning.

→ How long should I marinate the chicken?

Marinate for at least 1 hour for good flavor, or overnight for optimum tenderness and taste.

→ Can I use different chicken cuts?

Thighs and legs are preferred for juiciness, but any bone-in, skin-on cuts can be used based on your preference.