The Best Buttermilk Fried Chicken
This classic buttermilk fried chicken is crispy on the outside and incredibly juicy on the inside. Marinated in tangy buttermilk and coated in a perfectly seasoned crust, it delivers bold flavor and that irresistible golden crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main course
- Cuisine: American
Ingredients
For the Chicken Marinade:
8 pieces bone-in, skin-on chicken (thighs and legs preferred)
2 cups buttermilk
For the Dredging Mixture:
2 cups all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon black pepper
1 teaspoon dried mustard
1 teaspoon cayenne pepper
1 tablespoon baking powder
1/2 teaspoon paprika
For Frying:
4 cups vegetable oil (or enough for deep frying)
Instructions
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.
- In a large bowl, combine all the dredging mixture ingredients and mix well.
- Remove the chicken from the buttermilk, allowing excess to drip off.
- Dredge each piece in the flour mixture, pressing firmly to create a thick, even coating. Let the coated chicken rest for 10–15 minutes to help the crust adhere.
- Heat the vegetable oil in a deep pot or fryer to 175°C (350°F).
- Carefully add the chicken pieces in batches, avoiding overcrowding. Fry for 12–15 minutes, turning occasionally, until golden brown and fully cooked (internal temperature should reach 75°C / 165°F).
- Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
- Let rest for a few minutes before serving.
Nutrition
- Calories: 600 kcal per serving
Find it online: https://musttrymeals.com/the-best-buttermilk-fried-chicken/