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Buttermilk Fried Chicken
Buttermilk Fried Chicken
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
540 minutes
Impress with this juicy buttermilk fried chicken recipe!
Ingredients:
  • For the marinade:
  • 2 cups buttermilk (can also use plain yogurt thinned with a little milk)
  • 1 large onion, sliced
  • 1/4 cup mixed fresh herbs (parsley, thyme, tarragon), chopped, or a teaspoon each of the dried herbs.
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 3 pounds chicken parts (thighs, drumsticks, wings, breasts), bone-in, skin-on
  • For frying the chicken:
  • 2 cups cooking oil (such as canola or peanut oil)
  • 2 cups flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1 teaspoon cayenne pepper
  • Salt and pepper, to taste
Instructions:
  • In a large bowl, mix buttermilk, sliced onion, herbs, paprika, and cayenne. Add chicken, ensuring it is fully coated. Cover and marinate in the refrigerator for at least 8 hours or overnight.
  • Strain the chicken: Transfer chicken pieces to a colander to remove any remaining buttermilk mixture.
  • Coat the chicken pieces: Combine flour, garlic salt, onion salt, cayenne, salt, and pepper in a large bag. Add chicken pieces, shake well to coat evenly.
  • Heat 2 cups of oil in a sturdy skillet on medium-high until it reaches about 350°F and a pinch of flour sizzles when dropped in. Ensure the pan is not smoking. Keep a lid handy for safety.
  • Fry the chicken in batches. Add the chicken pieces to the hot oil and fry for 10 to 12 minutes until golden brown. Flip the pieces over with metal tongs and fry for another 10 to 12 minutes until golden brown. Cook about 5 pieces at a time to avoid overcrowding the pan. Keep the oil around 300° to 325°F for perfectly cooked chicken. Repeat until all the pieces are cooked.
  • Using tongs, transfer the chicken from the pan to a rack set over a cookie sheet or broiling pan to drain. Season with more salt and pepper to your liking. Allow it to cool for 10 to 15 minutes before serving.

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