Fried chicken is a universal comfort food, loved for its crispy exterior and juicy interior. Among the many variations, buttermilk fried chicken stands out for its exceptional tenderness and rich flavor. Buttermilk has long been a secret weapon in Southern kitchens, known for its ability to tenderize meat while adding a subtle tanginess. Whether you’re a seasoned cook or a beginner, this recipe for the crispiest buttermilk fried chicken will guide you to fried chicken perfection. Drawing inspiration from classic Southern recipes and a few modern twists, this dish will become a favorite in your household.
Ingredients
For the Marinade:
- 4 cups of buttermilk
- 1 tablespoon of hot sauce (optional for a kick)
- 2 teaspoons of salt
- 1 teaspoon of freshly ground black pepper
- 8 chicken pieces (a mix of thighs, breasts, and drumsticks)
For the Coating:
- 3 cups of all-purpose flour
- 1/2 cup of cornstarch (for extra crispiness)
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 2 teaspoons of smoked paprika
- 1 teaspoon of cayenne pepper (optional for added spice)
- 2 teaspoons of salt
- 1 teaspoon of freshly ground black pepper
For Frying:
- 4 cups of vegetable oil (or enough to fill your frying pan about halfway)
Instructions
Step 1: Marinate the Chicken
- Prepare the Marinade: In a large mixing bowl, combine the buttermilk, hot sauce, salt, and black pepper. Stir well until the ingredients are fully incorporated.
- Marinate the Chicken: Submerge the chicken pieces in the buttermilk mixture, ensuring they are completely covered. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The longer you marinate, the more tender and flavorful the chicken will be. (Keyword: How long can I leave chicken in buttermilk?)
Step 2: Prepare the Coating
- Mix the Dry Ingredients: In a large shallow dish or bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Remove Chicken from Marinade: Take the chicken out of the fridge and let it sit at room temperature for about 30 minutes before frying. This helps the chicken cook more evenly.
Step 3: Coat the Chicken
- Double Dipping for Extra Crispiness: Remove a piece of chicken from the buttermilk marinade, allowing any excess to drip off. Dredge it in the flour mixture, pressing the coating firmly onto the chicken. For an extra crispy crust, dip the chicken back into the buttermilk and then into the flour mixture again.
- Set Aside: Place the coated chicken pieces on a wire rack and let them sit for 10-15 minutes. This resting period allows the coating to adhere better, which helps achieve that perfect crunch. (Keyword: What is the secret to keeping fried chicken crispy?)
Step 4: Fry the Chicken
- Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed frying pan or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). A thermometer is essential here to maintain the right temperature.
- Fry the Chicken: Carefully place the chicken pieces into the hot oil, skin side down. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy chicken. Fry each piece for 7-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and Rest: Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet. This allows excess oil to drain off and helps keep the chicken crispy.
Step 5: Serve and Enjoy
- Final Touch: Sprinkle the fried chicken with a little extra salt immediately after frying, if desired. Serve hot with your favorite sides, such as coleslaw, mashed potatoes, or cornbread.
Tips and Variations
Tips for Perfect Fried Chicken
- What does soaking chicken in buttermilk do? Buttermilk’s acidity breaks down the protein in the chicken, tenderizing it and adding moisture, which results in juicy, flavorful meat.
- Maintain Oil Temperature: Use a thermometer to keep the oil temperature consistent. If the oil is too cool, the chicken will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the chicken is fully cooked.
- Resting Period: Let the chicken rest after dredging and after frying. This helps set the coating and prevents the crust from falling off during frying.
Variations
- Buttermilk Fried Chicken Tenders: Use chicken tenders instead of whole pieces for a quicker cooking time and easy dipping. (Keyword: Buttermilk fried chicken tenders)
- Buttermilk Chicken Burger: Fry boneless chicken breasts and serve on a toasted bun with lettuce, tomato, and your favorite sauce for a delicious buttermilk chicken burger. (Keyword: Buttermilk chicken burger)
- Spicy Version: Increase the cayenne pepper in the flour mixture for a spicier kick, or add a tablespoon of hot sauce to the buttermilk marinade.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 25g
- Carbohydrates: 35g
- Fat: 22g
- Sodium: 850mg
- Fiber: 2g
- Sugar: 1g
There’s nothing quite like biting into a piece of perfectly crispy, juicy fried chicken. This crispiest buttermilk fried chicken recipe delivers all the flavor and texture you crave, with the added benefits of easy preparation and a foolproof method. Whether you’re making a quick dinner for the family or serving up a feast for friends, this recipe is sure to impress. Don’t forget to experiment with the variations and share your creations with us. Try this recipe today, and let us know how it turned out in the comments below.