Description
Crispy, golden-brown buttermilk fried chicken is marinated in buttermilk and a blend of savory spices, then dredged in a seasoned flour mixture and fried to perfection. This recipe is tender on the inside and crispy on the outside, perfect for an indulgent main course.
Ingredients
Units
Scale
Buttermilk Marinade
- 8 pieces chicken (skin on, thighs and drumsticks are best, approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon dried sage
- 2 cups buttermilk
Flour Dredge
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon onion powder
- 1 teaspoon cayenne pepper
- Vegetable oil (to be 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the marinade: Place the chicken pieces in a large bowl. Add salt, pepper, garlic powder, dried mustard, paprika, and sage. Stir to coat the chicken evenly. Pour the buttermilk over the seasoned chicken and stir well to coat. Refrigerate this mixture for at least 1 hour, but overnight marination will yield more tender chicken.
- Make the flour dredge: In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper until well combined.
- Heat the oil: Heat the vegetable oil to about 340°F in a deep frying pan. Ensure the oil is hot enough to fry the chicken until crisp golden brown without burning, while fully cooking the chicken inside.
- Dredge the chicken: Remove each piece of marinated chicken from the buttermilk marinade. Place it into the shallow dish with the flour mixture and coat thoroughly, ensuring all surfaces are evenly covered.
- Fry the chicken: Place the coated chicken pieces into the oil, cooking 4-5 pieces at a time without overcrowding. Fry until golden brown, turning as necessary. It will take about 15 minutes per piece. Ensure the internal temperature of the chicken reaches 170°F for full doneness. Monitor the oil temperature and adjust heat to maintain around 340°F.
- Drain and serve: Remove fried chicken from the oil and place it on a wire rack to drain excess oil and maintain crispness. Serve hot and enjoy!
Notes
- Adjust the spice levels in the marinade and dredge to your preference if you prefer less heat.
- For extra crispy chicken, double-dredge each piece by dipping it back into the marinade and flour mixture.
- Using a thermometer to monitor the oil temperature ensures even cooking and avoids undercooked or overcooked chicken.
- This recipe is adaptable for wings or boneless chicken pieces if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 8g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg
