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Buttermilk Fried Chicken

Crispy Buttermilk Fried Chicken for Irresistible Comfort

Crispy buttermilk fried chicken is a favorite comfort food, combining a crunchy coating with juicy chicken.
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Prep Time 1 hour
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 2 hours 15 minutes
Servings: 4 pieces
Course: Main
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs and legs Ensures rich flavor and moisture
  • 2 cups Buttermilk Can substitute with yogurt or milk-vinegar mix
For the Coating
  • 1 cup All-purpose flour Substitute with gluten-free flour if needed
  • 1 teaspoon Garlic powder Fresh garlic is a tasty alternative
  • 1 teaspoon Paprika Consider smoked paprika for extra flavor
  • 1 teaspoon Onion powder Can use onion salt instead
  • 1 teaspoon Salt Adjust according to dietary needs
  • 1 teaspoon Dried thyme Fresh herbs can be used if available
  • 1 teaspoon Dried oregano Fresh herbs can be used if available
  • 0.5 teaspoon Cayenne pepper Omit or reduce for a milder flavor
  • 1 teaspoon Baking powder Key for light and crispy texture
For Frying
  • 4 cups Vegetable oil Peanut oil can be used for a different taste

Equipment

  • mixing bowl
  • shallow dish
  • deep fryer or large pot
  • candy thermometer
  • slotted spoon
  • Wire Rack

Method
 

Step-by-Step Instructions for Perfectly Crispy Buttermilk Fried Chicken
  1. In a large mixing bowl, season chicken with salt, pepper, garlic powder, and paprika. Pour buttermilk over chicken to fully submerge. Cover and refrigerate for at least 1 hour, ideally overnight.
  2. In a shallow dish, whisk together flour, baking powder, garlic powder, paprika, thyme, oregano, cayenne, and salt to prepare the coating.
  3. In a deep fryer or large pot, heat vegetable oil to 340°F using a candy thermometer.
  4. Remove chicken from buttermilk, dredge in flour mixture, shaking off excess flour.
  5. Carefully fry chicken pieces in batches for about 15 minutes until golden brown and internal temperature reaches 170°F.
  6. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for a few minutes before serving.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Marinating chicken for at least an hour enhances its tenderness. Frying in batches prevents overcrowding and ensures even cooking. Store leftovers in the fridge for up to 3 days.

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