How to Make Buttermilk Fried Chicken

Buttermilk fried chicken is a classic dish known for its crispy, flavorful coating and tender, juicy meat. The secret lies in marinating the chicken in buttermilk, which tenderizes the meat and adds a tangy flavor. Here’s a detailed recipe to make this delicious dish at home.

Ingredients

For the Marinade:

• 4 cups buttermilk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon hot sauce (optional)
• 1 whole chicken, cut into pieces (about 3-4 pounds)

For the Coating:

• 3 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon baking powder

For Frying:

• Vegetable oil (enough for deep frying, about 4 cups)

Instructions

1. Marinate the Chicken:
   • In a large bowl, mix the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and hot sauce.
   • Add the chicken pieces, ensuring they are fully submerged in the buttermilk mixture.
   • Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This step tenderizes the meat and infuses it with flavor.
2. Prepare the Coating:
   • In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder.
   • Mix well to ensure even distribution of the spices.
3. Coat the Chicken:
   • Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off.
   • Dredge each piece in the flour mixture, pressing firmly to ensure an even and thorough coating. Place the coated pieces on a wire rack and let them rest for about 15 minutes. This helps the coating adhere better during frying.
4. Heat the Oil:
   • In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-frying thermometer to maintain the temperature.
5. Fry the Chicken:
   • Carefully place the chicken pieces in the hot oil, skin side down. Fry in batches to avoid overcrowding the pan.
   • Fry each side for about 8-10 minutes, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
   • Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. This keeps the chicken crispy.
6. Serve:
   • Allow the chicken to cool slightly before serving. Enjoy your buttermilk fried chicken with your favorite sides, such as coleslaw, mashed potatoes, or cornbread.

Tips for Success

• Marinating Time: The longer the chicken marinates in the buttermilk, the more flavorful and tender it will be.
• Oil Temperature: Maintaining the oil temperature is crucial. Too hot, and the coating will burn before the chicken cooks through; too cool, and the chicken will absorb more oil, becoming greasy.
• Resting the Coated Chicken: Letting the coated chicken rest before frying helps the flour mixture adhere better, resulting in a crispier crust.

Enjoy making and savoring this delicious buttermilk fried chicken, a true comfort food that never fails to impress!