Best Buttermilk Fried Chicken (Print Version)
Tender chicken marinated in buttermilk and spices, fried until golden for a crunchy, flavorful bite.
# Ingredients:
→ Marinated Chicken
01 -
8 pieces bone-in, skin-on chicken (thighs and legs preferred)
02 -
2 cups buttermilk
03 -
1½ teaspoons garlic powder
04 -
1½ teaspoons paprika
05 -
1½ teaspoons salt
06 -
1 teaspoon ground black pepper
07 -
1 teaspoon dried mustard
→ Seasoned Flour Coating
08 -
2 cups all-purpose flour
09 -
1 tablespoon baking powder
10 -
1½ teaspoons onion powder
11 -
1½ teaspoons dried thyme
12 -
1½ teaspoons dried basil
13 -
½ teaspoon paprika
14 -
1 teaspoon garlic powder
15 -
1 teaspoon cayenne pepper
16 -
1 teaspoon salt
→ Frying Oil
17 -
4 cups vegetable oil (sufficient for frying)
# Directions:
01 -
Place chicken pieces in a large bowl. Season with salt, black pepper, garlic powder, dried mustard, and paprika. Mix well to ensure all pieces are evenly coated. Pour buttermilk over the seasoned chicken and stir to coat completely. Cover and refrigerate for at least 1 hour or overnight for best results.
02 -
In a shallow dish, whisk together flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper.
03 -
Heat vegetable oil in a deep fryer or large pot to approximately 340°F. Maintain this temperature for optimal frying results.
04 -
Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, ensuring a thorough coating. Carefully place each coated piece into the hot oil, frying 4-5 pieces at a time to avoid overcrowding. Fry for about 15 minutes per piece, turning as needed, until golden brown and cooked through. Ensure the internal temperature of the chicken reaches 170°F.
05 -
Remove fried chicken from the oil and place on a wire rack to drain any excess oil and maintain crispiness. Serve hot.
# Notes:
01 -
For the best flavor, allow the chicken to marinate overnight in the buttermilk mixture.
02 -
Use a candy thermometer to maintain consistent oil temperature while frying.