Buttermilk Fried Chicken
Buttermilk Fried Chicken is a timeless dish that combines tender, juicy meat with a crispy, flavorful crust. This recipe guides you through creating a mouthwatering version that’s sure to become a family favorite.
Ingredients:
For the Marinade:
- 3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
- 2 cups buttermilk
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried mustard
- 1/2 teaspoon dried sage
For the Coating:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For Frying:
- Vegetable oil (such as canola or peanut oil)
Instructions:
- Marinate the Chicken:
In a large bowl, combine the buttermilk, kosher salt, black pepper, garlic powder, paprika, dried mustard, and dried sage. Whisk until the spices are well blended into the buttermilk. Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours or, for the best results, leave it overnight. This marination process enhances the chicken’s tenderness and deeply infuses it with rich flavor. - Prepare the Coating:
In a separate bowl, whisk together the all-purpose flour, baking powder, garlic powder, paprika, dried basil, kosher salt, and black pepper. This seasoned flour mixture will form the crispy crust of the fried chicken. - Coat the Chicken:
Remove the marinated chicken from the refrigerator. Let any excess buttermilk drip off each piece before dredging it in the seasoned flour mixture. Press the flour onto the chicken to ensure an even, thorough coating. Place the coated chicken pieces on a wire rack and let them rest for about 15 minutes. This resting period helps the coating adhere better and results in a crispier crust. - Heat the Oil:
Pour enough vegetable oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). For precise results, use a thermometer to ensure the frying temperature remains consistent throughout the cooking process. - Fry the Chicken:
Carefully place a few pieces of the coated chicken into the hot oil, skin-side down. Avoid overcrowding the pan to ensure even cooking and to maintain the oil temperature. Fry the chicken in batches if necessary. Fry each piece for about 7-8 minutes per side, turning once, until the coating is golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as needed to prevent the coating from burning before the chicken is fully cooked. - Drain and Serve:
Once cooked, remove the chicken pieces from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This method keeps the crust crisp compared to draining on paper towels. Allow the chicken to rest for a few minutes before serving to let the juices redistribute. Serve hot, accompanied by your favorite sides such as mashed potatoes, coleslaw, or cornbread.
Tips for Success:
- Marinating Time: For optimal flavor and tenderness, marinate the chicken for at least 4 hours. Overnight marination yields the best results.
- Oil Temperature: Keeping the oil at a steady temperature of 350°F (175°C) is essential for perfect frying results. If the temperature drops too low, the chicken will absorb more oil and become greasy. If it gets too high, the exterior might burn before the chicken is fully cooked.
- Resting After Coating: Allowing the coated chicken to rest before frying helps the flour adhere better, resulting in a crispier crust.
- Avoid Overcrowding: Fry the chicken in batches to prevent the oil temperature from dropping and to ensure even cooking.
Variations:
- Spice Level: Adjust the amount of black pepper and paprika to control the heat level. For a spicier kick, consider adding cayenne pepper to the marinade and coating.
- Herb Infusion: Fresh herbs like rosemary or thyme can be added to the marinade for additional flavor depth.
- Buttermilk Substitute: If buttermilk is unavailable, create a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it rest for 5-10 minutes until it thickens slightly.
Serving Suggestions:
- Classic Sides: Pair the fried chicken with traditional sides like creamy mashed potatoes, tangy coleslaw, or buttery cornbread for a comforting meal.
- Dipping Sauces: Serve with honey mustard, ranch dressing, or spicy sriracha mayo to complement the flavors.
- Beverage Pairing: A cold glass of iced tea or a crisp lager pairs well with the rich flavors of buttermilk fried chicken.
This Buttermilk Fried Chicken recipe offers a delightful balance of juicy meat and a crunchy exterior, making it a standout dish for any occasion. With straightforward preparation and a few key techniques, you can achieve restaurant-quality fried chicken in your own kitchen.