Buttermilk Fried Chicken Recipe
Fried chicken has long been a beloved staple in households across America, and for good reason. The combination of a crispy, seasoned exterior and juicy, tender meat is simply irresistible. But what if we told you that you can take this classic dish to new heights with the help of a simple ingredient – buttermilk?
Buttermilk fried chicken is a game-changer, delivering the ultimate in flavor and texture. The buttermilk not only tenderizes the chicken, but it also helps create a light and airy crust that shatters with each bite. Whether you’re serving it up as a main course or as part of a delicious picnic spread, this recipe is sure to impress.
❤️ Why You’ll Love This Recipe ❓
What sets this buttermilk fried chicken recipe apart is the perfect balance of flavors and textures. The crispy, golden-brown exterior gives way to juicy, flavorful meat that’s been infused with the tangy goodness of buttermilk. Plus, the recipe is incredibly versatile, allowing you to customize it to your taste preferences.
Whether you’re in the mood for a classic Southern-style meal or you’re looking to add a new twist to your weeknight dinner routine, this buttermilk fried chicken recipe is sure to become a new family favorite. With its make-ahead possibilities and easy-to-follow instructions, you’ll be whipping up this delectable dish in no time.
🛒 What You Need to Prepare Buttermilk Fried Chicken ❓
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Vegetable oil for frying
The beauty of this buttermilk fried chicken recipe is that most ingredients are pantry or freezer staples. The combination of buttermilk, a blend of spices, and a crispy coating creates the Southern-inspired flavor profile that has made fried chicken recipes perennially popular.
📝 How to Make Buttermilk Fried Chicken Step-by-Step ❓
• Step 2: In a shallow bowl, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Whisk to blend the spices evenly into the flour.
• Step 3: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken pieces in the seasoned flour, making sure to coat them completely.
• Step 4: In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Fry the chicken in batches for 12-15 minutes, or until golden brown and cooked through. Adjust the heat as needed to maintain the oil temperature.
• Step 5: Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!
⏱️ Timing Overview
• Cooking time: 30 minutes
• Total time: 1 hour 15 minutes
Compared to traditional fried chicken recipes, which can take up to an hour and a half to prepare, this buttermilk fried chicken saves you 30% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 8 servings):
• Protein: 32g
• Carbohydrates: 25g
• Fat: 22g
• Fiber: 1g
• Sodium: 860mg
These buttermilk fried chicken provide approximately 65% of your daily protein requirements and 36% of your daily sodium needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute almond flour or coconut flour for the all-purpose flour in the breading, and omit the paprika and onion powder.
• Dairy-free adaptation: Replace the buttermilk with a non-dairy milk (such as almond or oat milk) mixed with 1 tablespoon of lemon juice or white vinegar.
• Added protein: Incorporate a scoop of unflavored protein powder into the flour mixture for an extra boost of protein.
• Boost vegetables: Serve the fried chicken with a side of roasted vegetables, such as Brussels sprouts or cauliflower, for a more balanced meal.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the buttermilk fried chicken.
🍽️ Serving Suggestions
• Pair with a classic coleslaw for a complete Southern-style meal
• Complement with a fresh green salad or a light summer fruit salad
• For a picnic, serve alongside baked beans, cornbread, and iced tea
• Create a platter with the fried chicken, pickles, and hot sauce for a delicious appetizer spread
❌ Common Mistakes to Avoid
• Impatience: Resist the temptation to turn the chicken too frequently or remove it from the oil too soon. This can result in an unevenly cooked or soggy exterior.
• Inaccurate temperature: Maintaining the oil temperature at 350°F is key for achieving that perfect golden-brown crust. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
• Skipping the buttermilk: The buttermilk is the secret to tender, juicy meat, so don’t skip this important step. Allow the chicken to marinate for at least 30 minutes, or up to 24 hours, for best results.
• Inadequate seasoning: Ensure the flour mixture is well-seasoned with salt, pepper, and your desired spices to infuse the chicken with maximum flavor.
🧊 Storing Tips for the Recipe
These buttermilk fried chicken retain their quality remarkably well:
• Freezing unbaked: After dredging the chicken in the seasoned flour, place the pieces on a baking sheet and freeze until solid. Then, transfer to a resealable freezer bag and store for up to 3 months. Thaw in the refrigerator before frying.
• Freezing baked: Allow the cooked fried chicken to cool completely, then wrap each piece individually in plastic wrap and place in a resealable freezer bag. Freeze for up to 3 months. Reheat in a 375°F oven until heated through and crispy, about 15-20 minutes.
• Reheating: For best results, reheat the fried chicken in a 400°F oven for 10-15 minutes, or until heated through and the crust is crisp.
❓ FAQs
Can I prepare the buttermilk fried chicken in advance?
Absolutely! The chicken can be marinated in the buttermilk up to 24 hours in advance. You can also bread the chicken and freeze it unbaked for up to 3 months. When ready to serve, simply fry the frozen chicken directly from the freezer.
Can I substitute the chicken parts?
Yes, you can use a mix of chicken parts or opt for all-white meat or all-dark meat, depending on your preferences. Boneless, skinless chicken breasts or thighs can also be used, but the cooking time may need to be adjusted.
Is there a way to make this recipe dairy-free?
Yes, you can easily adapt this recipe to be dairy-free. Instead of buttermilk, use a non-dairy milk (such as almond or oat milk) mixed with 1 tablespoon of lemon juice or white vinegar. This will provide the same tenderizing effect without the dairy.
What if the coating doesn’t get crispy?
If the coating isn’t as crispy as you’d like, there are a few things to try: 1) Make sure the oil is at the correct temperature (350°F) and don’t overcrowd the pan. 2) Pat the chicken dry before dredging in the flour mixture. 3) Consider double-dredging the chicken for an extra-crispy crust.
Can I add any additional seasonings or flavors?
Absolutely! Feel free to experiment with different spice blends, such as Cajun seasoning, Italian herbs, or even a touch of cayenne pepper for a spicy kick. You can also try marinating the chicken in buttermilk with minced garlic, fresh herbs, or a splash of hot sauce for added flavor.
Conclusion
These buttermilk fried chicken represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as the main attraction at a backyard barbecue or as part of a comforting family dinner, they’re sure to impress with their crispy exterior and juicy, tender meat. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these buttermilk fried chicken demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the frying process.
So why not treat yourself and your loved ones to the ultimate comfort food experience with this delectable recipe? Your taste buds (and your family) will thank you.
Print
Buttermilk Fried Chicken Recipe
- Total Time: 1 hour 15 minutes
Ingredients
• 8 pieces of chicken (a mix of drumsticks and thighs)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Vegetable oil for frying
Instructions
• Step 1: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow the buttermilk to tenderize the chicken.
• Step 2: In a shallow bowl, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Whisk to blend the spices evenly into the flour.
• Step 3: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken pieces in the seasoned flour, making sure to coat them completely.
• Step 4: In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Fry the chicken in batches for 12-15 minutes, or until golden brown and cooked through. Adjust the heat as needed to maintain the oil temperature.
• Step 5: Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: Americans
Nutrition
- Serving Size: 8 servings
- Calories: 420
- Sodium: 860mg
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 32g
Keywords: Buttermilk Fried Chicken Recipe
