Buttermilk Fried Chicken Recipe

Craving crispy, juicy fried chicken? Look no further! This Buttermilk Fried Chicken Recipe is the ultimate comfort food—tender chicken marinated in seasoned buttermilk and fried to golden perfection. Perfect for family dinners, picnics, or game nights, this recipe delivers unbeatable flavor and crunch. Follow our simple steps to make this classic dish at home!

INGREDIENTS :

• For the Marinade:
  • 2 cups buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 chicken pieces (drumsticks, thighs, or wings)
• For the Coating:
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
• For Frying:
  • 4 cups vegetable oil

INSTRUCTIONS :

1. Marinate the Chicken:

1. In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
2. Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

2. Prepare the Coating:

1. In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.

3. Coat the Chicken:

1. Remove the chicken from the marinade, letting any excess buttermilk drip off.
2. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. Place coated pieces on a wire rack and let rest for 10 minutes.

4. Heat the Oil:

1. In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.

5. Fry the Chicken:

1. Fry the chicken in batches, avoiding overcrowding the pan. Cook for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
2. Transfer fried chicken to a wire rack to drain excess oil.

6. Serve and Enjoy:

Serve hot with your favorite sides like mashed potatoes, coleslaw, or cornbread.

NOTES :

• Substitutions:
  • Use plain yogurt mixed with water as a substitute for buttermilk.
  • For gluten-free options, swap flour with a gluten-free blend.
• Variations:
  • Add a pinch of dried herbs (thyme, oregano) to the flour mixture for extra flavor.
  • Try air-frying instead of deep-frying for a lighter option.

NUTRITION FACTS (Per Serving)

• Calories: 450
• Protein: 25g
• Carbohydrates: 35g
• Fat: 22g
• Fiber: 2g

CONCLUSION :

This Buttermilk Fried Chicken Recipe is a guaranteed crowd-pleaser, offering the perfect balance of juicy meat and crispy coating. Try it out and let us know your favorite side dishes to pair with it! If you loved this recipe, share it with your friends and family or leave a comment below.