American Buttermilk Fried Chicken

4.63 from 8 votes

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There is just something about Fried Chicken that draws the attention of everybody. This recipe is one of the most classic and well-loved recipes for Fried Chicken. I have been using this recipe for American Buttermilk Fried Chicken for years. My family loves this recipe.

We use it for all our chicken, including nuggets and Chicken Tenders. I even use this for Chicken Fried Beef Steaks.

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When you find a recipe that is so well loved, so easy to make, and one that tastes perfect every time, you hang on to that recipe. You could say this recipe is iconic, as millions of people and restaurants use the same ingredients.

Some add more spices, some have fewer, and some add a kick of spice to the batter.

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What makes this such a special recipe?

This American Buttermilk Fried Chicken Recipe is one that is used by millions. It is super easy to make, it has the most wonderful flavor and your family is going to love it. It tastes perfect paired with anything and everything.

Why should I use this recipe compared to other recipes?

This recipe is going to give you a super moist and juicy chicken every time. It is easy to make and does not contain a ton of ingredients.

Variations

I know many people like to add spices to give their Chicken a bit of heat, to do so, add in some Cayenne pepper or a drop or two of hot sauce to the mixture.

Grocery List:

Whole Chicken
Vegetable Oil

Wet Mix Ingredients:

Buttermilk
Paprika
Cayenne Pepper
White Pepper
Onion Powder
Garlic Powder
Salt
Ground Black Pepper

How to make American Buttermilk Fried Chicken:

Step 1: In a large mixing bowl, combine all the wet mix ingredients with your divided Chicken.

Make sure it is fully coated with the marinade

Step 2: Cover and place into the fridge to marinate for a minimum of four hours. The longer it marinades the better, 24 hours is going to give you the juiciest results

Step 3: Remove the marinaded chicken at least 30 minutes prior to frying. Frying cold chicken causes it to become chewy and not very flavorful.

Step 4: Now, combine all your dry ingredients. It is easiest in a small tray or shallow bowl.

Step 5: Dip one piece of chicken at a time into the dry mix until fully coated

Get the mix in every crevice of the chicken so it fries evenly.

Step 6: Place on a tray and continue with the remaining pieces of chicken

Step 7: Heat up enough oil to comfortably cover the chicken pieces

Step 8: To test if your oil is ready, drop a piece of dry mix into the oil and see if it starts sizzling. The temperature should be between 350 F- 365 F.

Step 9: Remember, your oil temperature will drop once the chicken hits the oil and that is totally normal. Just maintain a heat temperature of 320 F.

Step 10: In batches of 3-4 pieces, gently place your chicken into your vegetable oil

Step 11: Deep fry for 6-8 minutes on each side or until a deep golden brown color is obtained. If this is your first time, I recommend doing a trial piece and seeing how it comes out before frying all the chicken.

Step 12: Place each finished piece on a cooling rack with paper towels to soak up any excess grease. Sprinkle with salt to draw out the last bit of the moisture.

Step 13: The internal temperature of the chicken should be 165 F. Serve immediately.

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