Description
This Buttermilk Fried Chicken recipe delivers tender, juicy chicken with a perfectly crispy golden crust. Marinated in a seasoned buttermilk bath and coated with a flavorful herb and spice-infused flour dredge, this classic Southern-style fried chicken is deep-fried to perfection for a satisfying crunch and rich taste. Ideal for a hearty family meal or special occasion.
Ingredients
Scale
Chicken and Marinade
- 8 pieces chicken (skin on, thighs and drumsticks, approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk
Flour Dredge
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika
- 1½ teaspoons dried basil
- 1½ teaspoons dried thyme
- 1½ teaspoons onion powder
- 1 teaspoon cayenne pepper
For Frying
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken pieces with salt, ground black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir thoroughly to evenly coat the chicken with the seasoning.
- Add Buttermilk: Pour 2 cups of buttermilk over the seasoned chicken and mix well to ensure all pieces are fully immersed in the marinade.
- Marinate the Chicken: Cover the bowl and refrigerate the chicken for at least 1 hour. For best results, marinate overnight to achieve more tenderness and enhanced flavor.
- Prepare the Flour Dredge: In a shallow dish, whisk together all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until evenly combined.
- Heat the Oil: Pour vegetable oil into a deep frying pan to a depth of 1-2 inches. Heat the oil to approximately 340°F (170°C), maintaining this temperature throughout frying to ensure even cooking and a crispy crust.
- Dredge the Chicken: Remove each piece of chicken from the buttermilk marinade, shaking off excess liquid. Thoroughly coat each piece in the flour mixture, pressing lightly to adhere the dredge on all sides.
- Fry the Chicken: Place 4-5 pieces of coated chicken into the hot oil without overcrowding the pan. Fry for about 15 minutes, turning occasionally to brown evenly. Use a meat thermometer to confirm the internal temperature reaches 170°F (77°C) to ensure chicken is fully cooked. Adjust heat as needed to prevent burning.
- Drain and Serve: Remove fried chicken from oil and transfer to a wire rack to drain excess oil, preserving crispiness. Serve immediately while hot and enjoy!
Notes
- For best flavor and tenderness, marinate the chicken overnight.
- Maintain consistent oil temperature to avoid greasy or overcooked chicken.
- Use a thermometer to ensure chicken is safely cooked to an internal temperature of 170°F.
- Do not overcrowd the pan to allow proper frying and even crisping.
- Leftover fried chicken can be reheated in an oven to retain crispiness.
