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Buttermilk Fried Chicken

A delicious and comforting dish featuring crispy, golden-brown fried chicken marinated in buttermilk for tenderness and flavor.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 6 pieces
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 lbs chicken, cut into pieces Choose fresh, high-quality chicken for the best flavor.
  • 2 cups buttermilk Essential for tenderizing the chicken.
For the Coating
  • 3 cups flour Forms the crispy outer layer.
  • 1/2 cup cornstarch Creates an extra crunchy coating.
  • 2 tbsp salt Enhances natural flavor.
  • 1 tbsp paprika Adds warmth and color.
  • 2 tsp onion powder Adds savory depth.
  • 1 tbsp garlic powder Invites a burst of flavor.
  • 1 tsp pepper For a touch of warmth.
  • 1 tsp cayenne pepper Optional for a kick.

Method
 

Marinating the Chicken
  1. Place the chicken pieces into a large mixing bowl. Pour in the buttermilk, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for 2 to 4 hours.
Preparing the Coating
  1. In a separate dish, combine the flour, cornstarch, salt, paprika, onion powder, garlic powder, pepper, and cayenne pepper. Mix well.
Coating the Chicken
  1. After marinating, remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge the chicken in the flour mixture, pressing firmly to ensure it adheres well.
  2. For an ultra-crispy coating, dip the chicken back into the buttermilk and then back into the flour mixture. Set aside for at least 30 minutes.
Frying the Chicken
  1. In a large skillet, pour enough oil to reach about 1-2 inches deep and heat it to 350 degrees Fahrenheit.
  2. Carefully add the chicken, leaving space between each piece. Cook for about 15-20 minutes, checking that it reaches an internal temperature of 165 degrees.
Draining and Serving
  1. Remove the chicken from the oil and let it rest on a wire rack lined with parchment paper for about 10 minutes before serving.

Notes

Marinate overnight for extra tenderness. Fry in batches to avoid overcrowding. Add a pinch of salt to the oil for enhanced flavor.