Crispy Buttermilk Fried Chicken
This recipe guides you through making crispy buttermilk fried chicken. The chicken is marinated in buttermilk, coated in a seasoned flour mixture, and then fried to golden perfection.
Equipment
- Large bowl
- Shallow dish
- Whisk
- Large, heavy-bottomed skillet or Dutch oven
- Wire rack
- Paper towels
Ingredients
Main Ingredients
- 8 chicken pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 3 cups vegetable oil for frying
Instructions
Preparation
- Place chicken pieces in a large bowl and pour buttermilk over them, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- In a separate shallow dish, whisk together flour, salt, pepper, paprika, and garlic powder.
Frying
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to ensure a thick coating.
- Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Chicken should reach an internal temperature of 165°F (74°C).
Finishing
- Remove fried chicken from oil and place on a wire rack set over paper towels to drain excess oil. Serve hot and enjoy the crispy buttermilk fried chicken.
Notes
For extra crispiness, you can double-dip the chicken: after the first flour dredge, dip it back into the buttermilk briefly, then dredge in flour again. Ensure oil temperature is maintained for best results.