Learn how to make the perfect buttermilk fried chicken that is crispy on the outside and juicy on the inside. This recipe uses a flavorful buttermilk marinade to tenderize the chicken and then coats it with a seasoned flour mixture for a crispy golden crust. Serve it with your favorite sides for a classic American comfort food experience.
Ingredients
- 4 pounds chicken pieces (legs, thighs, and/or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- Vegetable oil for frying
Directions
- In a large bowl, combine the chicken pieces and buttermilk. Make sure all the chicken is coated in buttermilk. Cover and refrigerate for at least 4 hours or overnight.
- In a shallow dish, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Remove the chicken from the buttermilk marinade, allowing any excess buttermilk to drip off.
- Dredge each piece of chicken in the seasoned flour mixture, pressing the flour into the chicken to ensure it adheres well.
- Place the coated chicken on a wire rack and let it rest for 15 minutes to allow the flour to set.
- Meanwhile, heat vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should be deep enough to fully submerge the chicken pieces.
- Carefully place the chicken in the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches for about 15-20 minutes, turning occasionally, until it is golden brown and cooked through.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Serve the buttermilk fried chicken hot with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Interesting Facts
Buttermilk is a traditional Southern ingredient used to tenderize meats and add flavor.
Fried chicken has been a popular dish in the United States since the 18th century.
The combination of buttermilk and flour creates a crispy crust when fried.