Description
This classic Buttermilk Fried Chicken recipe produces crispy, flavorful chicken with a tender, juicy interior. The chicken is marinated in a spiced buttermilk mixture, then coated in seasoned flour and deep-fried to a beautiful golden brown. Perfectly seasoned with paprika, hot sauce, and simple baking soda and powder to create an irresistible crust, this dish is a Southern favorite ideal for family dinners or gatherings.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken wings (or chicken legs, thighs, or chicken breast)
Marinade and Coating
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 cups all-purpose flour
Frying
- Vegetable oil (for frying, enough to fill skillet about 1 inch deep)
Instructions
- Prepare the Chicken: Wash the chicken pieces thoroughly and pat them dry using paper towels to remove excess moisture, ensuring better batter adhesion.
- Mix the Marinade: In a large bowl, whisk together buttermilk, eggs, paprika, hot sauce, salt, and pepper until fully combined. Then whisk in baking powder and baking soda to create a flavorful, tenderizing marinade.
- Set Up Coating Station: Pour the flour into a shallow dish for dredging the chicken. This will be used for coating before and after marinating.
- Coat the Chicken: First, dredge each chicken piece thoroughly in the flour on all sides. Then dip it completely into the buttermilk mixture, coating it well, followed by a final dredge in the flour. Place coated pieces on a plate or rack. Repeat for all pieces, refreshing flour if it becomes dirty.
- Heat the Oil: Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1 inch depth. Heat the oil over medium-high heat until it reaches 350°F (about 15 minutes), using a thermometer to check for accurate temperature.
- Fry the Chicken: Carefully place a few chicken pieces into the hot oil, leaving about 1 inch space between them to prevent sticking. Fry for about 7 minutes on the first side until golden brown, then flip and fry another 3 to 5 minutes. The chicken is done when it reaches an internal temperature of 165°F or a total frying time of 12 to 15 minutes.
- Drain and Cool: Transfer fried chicken to a plate lined with paper towels to drain excess oil. Allow the chicken to cool for about 10 minutes before serving to let the juices settle and the crust crisp up.
Notes
- Maintaining the oil temperature at 350°F ensures even cooking and a crispy crust without absorption of excess oil.
- Do not overcrowd the skillet to prevent the chicken from steaming instead of frying.
- Use a meat thermometer to guarantee the chicken reaches the safe internal temperature of 165°F.
- Fresh flour is recommended if the coating flour becomes contaminated with buttermilk to maintain a crisp coating.
- Variations of chicken cuts can be used, but adjust frying times accordingly.
Nutrition
- Serving Size: 1 serving (about 4 oz of cooked chicken)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
