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American Buttermilk Fried Chicken

American Buttermilk Fried Chicken

The most iconic meal enjoyed all over the world is American Buttermilk Fried Chicken. Have you ever tried creating these mouth-watering pieces at home? It might be a little intimidating to heat up that much oil and drop the chicken in it without making your kitchen super hot.

Follow my recipe and I promise you that you will end up with the most tender and juicy Fried Chicken you have ever had! Enjoy alone or serve with any side of your choice. 

American Buttermilk Fried Chicken

Can you use regular milk in place of buttermilk?

When frying chicken you never want to use regular milk because the acid is absent and will alter the taste and consistency. Buttermilk is thicker so it absorbs the seasonings and locks in the moisture better for the chicken.

If you do have to use regular milk you must add lemon juice or vinegar to it to achieve the same crispiness. 

American Buttermilk Fried Chicken

What sauce goes well with Fried Chicken?

You have endless options with what sauce you can use. The best side is mashed potatoes with homemade or packaged gravy. They go together like Peanut Butter and Jelly. If you and your family are enjoying Fried Chicken alone then I recommend Ranch, Blue Cheese, or even hot sauce.

Hot sauce adds such a beautiful flavor profile to your fried chicken. Add any type you like depending on the level of heat you can stand.

American Buttermilk Fried Chicken

Grocery List

3 lb Whole Chicken, divided ( or you can use individual bone in skin on pieces)

3-4 cups Vegetable Oil ( Use more if needed for deep frying)

Wet Mix Ingredients

2 c of Buttermilk

1 tsp Paprika

1 tsp Cayenne Pepper

1 tsp White Pepper

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp salt

½ tsp Freshly Ground Black Pepper

Let’s get to making our American Buttermilk Fried Chicken!

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

a.

b.

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 try 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 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 see 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,

Buttermilk Fried Chicken

ENJOY!

Buttermilk Fried Chicken

Now, remember to save this recipe on Pinerest for later 🙂

Buttermilk Fried Chicken

Buttermilk Fried Chicken

American Buttermilk Fried Chicken

Ingredients

  • 3 lb Whole Chicken, divided ( or you can use individual bone in skin on pieces)
  • 3-4 cups Vegetable Oil ( Use more if needed for deep frying)

Wet Mix Ingredients:

  • 2 cups of Buttermilk
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon White Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoon Freshly Ground Black Pepper

Instructions

  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.
  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 youthe juiciest results.
  3. Remove the marinaded chicken at least 30 minutes prior to frying. Frying cold chicken causes it to become chewy and not veryflavorful.
  4. Now, combine all your dry ingredients. It is easiest in a small try or shallow bowl.
  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.
  6. Place on a tray and continue with remaining pieces of chicken
  7. Heat up enough oil to comfortably cover the chicken pieces
  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. 
  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.
  10. In batches of 3-4 pieces, gently place your chicken into your vegetable oil
  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 andsee how it comes out before frying all the chicken,
  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,
  13. The internal temperature of the chicken should be 165 F,
  14. Serve immediately, ENJOY!

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Make sure you save this recipe on Pinterest for later

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