PrintButtermilk Fried Chicken
Crispy, juicy fried chicken with a flavorful buttermilk marinade and crunchy coating.
- Prep Time: 4 hours 15 min
- Cook Time: 30 min
- Total Time: 4 hours 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Southern
- Diet: Low Lactose
Ingredients
Scale
- 4 lbs chicken pieces (legs, thighs, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Vegetable oil for frying
Instructions
- Place chicken in a bowl and cover with buttermilk. Refrigerate for at least 4 hours or overnight.
- In a large bowl, mix flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to coat well.
- Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through.
- Drain on a wire rack or paper towels. Serve hot.
Notes
- For extra crispiness, double-dip the chicken in buttermilk and flour.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.
- Let chicken rest for 5 minutes before serving for juicier results.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg