What To Know
- After frying, brush the chicken pieces with a mixture of honey and melted butter for a sweet and sticky glaze.
- Whether you’re a seasoned chef or a novice in the kitchen, this recipe will empower you to savor the crispy crunch and juicy tenderness that defines this beloved dish.
- Double-coat the chicken in the flour mixture and fry it twice for a double-crispy crunch.
Craving the perfect fried chicken? Look no further! Buttermilk fried chicken is a culinary delight that tantalizes taste buds with its crispy, golden-brown exterior and juicy, tender interior. Mastering the art of frying chicken with buttermilk is easier than you think, and we’ll guide you through every step of this delectable journey.
Ingredients
- 1 whole chicken (about 3 pounds), cut into 8 pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
Instructions
1. Brine the Chicken
- Place the chicken pieces in a large bowl and pour the buttermilk over them.
- Cover the bowl and refrigerate for at least 4 hours, or up to overnight.
2. Prepare the Coating
- In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Coat the Chicken
- Remove the chicken from the buttermilk and shake off any excess.
- Dredge each chicken piece in the flour mixture, pressing gently to adhere.
4. Heat the Oil
- Pour enough vegetable oil into a large skillet or Dutch oven to come about 1 inch deep.
- Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. Fry the Chicken
- Carefully place the chicken pieces in the hot oil.
- Fry for 10-12 minutes per side, or until the chicken is golden brown and cooked through.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
6. Drain and Serve
- Remove the chicken from the oil and drain on paper towels.
- Serve immediately with your favorite sides.
Tips for Success
- Use fresh buttermilk for the best flavor.
- Brine the chicken for as long as possible to enhance its juiciness.
- Don’t overcrowd the pan when frying the chicken to prevent soggy pieces.
- Fry the chicken until it is cooked through to ensure food safety.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Variations
- Spicy Buttermilk Fried Chicken: Add an extra teaspoon of cayenne pepper to the flour mixture for a spicy kick.
- Herb-Infused Buttermilk Fried Chicken: Add chopped fresh herbs, such as thyme, rosemary, or oregano, to the flour mixture for a flavorful twist.
- Honey-Glazed Buttermilk Fried Chicken: After frying, brush the chicken pieces with a mixture of honey and melted butter for a sweet and sticky glaze.
Ending the Crispy Saga
Indulge in the culinary masterpiece you’ve created with this step-by-step guide to frying chicken with buttermilk. Whether you’re a seasoned chef or a novice in the kitchen, this recipe will empower you to savor the crispy crunch and juicy tenderness that defines this beloved dish.
Top Questions Asked
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk, but the buttermilk adds flavor and helps tenderize the chicken.
Q: How long can I brine the chicken?
A: You can brine the chicken for up to 24 hours, but 4-8 hours is sufficient.
Q: What is the best way to check if the chicken is cooked through?
A: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Q: How can I make the fried chicken extra crispy?
A: Double-coat the chicken in the flour mixture and fry it twice for a double-crispy crunch.
Q: What are some good sides to serve with buttermilk fried chicken?
A: Mashed potatoes, coleslaw, biscuits, or cornbread are classic accompaniments.
