Buttermilk Fried Chicken

Looking for the best Buttermilk Fried Chicken recipe? It’s absolutely fantastic!

The smell, the taste and the flavor of this recipe are unique! It’s truly unbelievable!

This is absolutely the best Buttermilk Fried Chicken recipe!

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Why I love Buttermilk Fried Chicken?

• The buttermilk soak takes fried chicken to another level of taste.
• The spice blend is perfect, satisfying that fried chicken craving with a hint of delicious heat.
• After prepping the ingredients and letting the chicken pieces rest for a few minutes, it cooks quickly. 

How long should you leave chicken in buttermilk?

A buttermilk brine works its magic in a quick way. Soak the chicken in buttermilk for at least 5 minutes to get the most tender and moist meat possible.

What is different about buttermilk fried chicken?

The buttermilk brine is truly a game-changer for fried chicken. Buttermilk has an acidic quality that naturally tenderizes the chicken meat but also enhances the flavor at the same time. Make sure not to rinse the buttermilk off after soaking the chicken because it will help make a crunchier (and more delicious) coating!

Why does the flour fall off my buttermilk chicken?

The flour falls off because there is too much moisture or flour on the chicken. While you don’t want to rinse the buttermilk brine off, you don’t want it dripping either. After breading the chicken in seasoned flour, shake off the excess flour and let it rest for at least 5 minutes. That helps the flour/cornstarch coating adhere to the chicken and gives it a nice, crunchy coating after frying.

How to serve Buttermilk Fried Chicken?

After letting the fried chicken drain off the oil on some paper towels or a paper bag, and cool off a little, it’s best to dig in and eat! Fried chicken goes great with sides like biscuits, mashed potatoes, and corn on the cob, too. 

Buttermilk Fried Chicken Cooking Tips:

• It is absolutely essential that the oil is at least 350℉ before you fry the chicken to make sure it cooks all the way through. Use a thermometer for accuracy.
• Make sure to add the cornstarch to the flour to help prevent the coating from burning while it’s frying.
• Don’t fry too many pieces at once (known as crowding) because the pieces may not cook evenly or thoroughly.

Variations of Buttermilk Fried Chicken:

• Baked Buttermilk Fried Chicken
• Air-Fryer Buttermilk Fried Chicken
• Buttermilk Fried Chicken Tenders

Ingredients for Buttermilk Fried Chicken:

• 1­-2 lbs Chicken pieces (Wings, Legs or thighs, or breasts)
• 1 C Buttermilk
• 2 C Self rising Or All­purpose Flour
• 1 T Cornstarch
• 1 T Salt, pepper & garlic salt
• ⅛ tsp Paprika
• ¼ Cayenne Pepper (optional)
• Enough oil to fry (Use Canola or Peanut)

How To Make Buttermilk Fried Chicken (EXTRA FRIED)

Step 1. Heat oil to 350º. This is extremely important!!

Step 2. Season chicken with HALF of your Salt, pepper & garlic powder. Immediately soak chicken in a large bowl of your buttermilk for 5 minutes.

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b.

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Step 3. Season flour and cornstarch with remaining seasonings in a brown paper bag. Shake bag. (FOR EXTRA CRISPY, pour 2 T buttermilk into flour mixture and form clumps with your hands)

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b.

Step 4. Add chicken to bag and shake well to coat each chicken piece in your seasoned flour/cornstarch.

Step 5. Remove chicken from bag and let sit out for 5 minutes to allow coating to stick.

Step 6. Gently fry in Canola or Peanut Oil for 12­-16 mins (depending on size) or until cooked through. DO NOT OVERCROWD THE PAN OR DEEP FRYER!!! Flip constantly til done. When done, drain on paper towel or brown paper bag.

• Optional: Sprinkle parsley or cilantro over chicken.

Personal Notes:

Tip 1: Use a thermometer. Oil MUST reach 350 before frying. Use a deep fryer or enough oil to cover a large pot. Please use ONLY CANOLA AND/OR PEANUT OIL to achieve the right coating. Vegetable oil can make your chicken gummy.

Tip 2: If using my flipping technique, once you place chicken in a hot skillet with oil, let cook 1 minute only then using tongs, flip over. Do this every 2 minutes to achieve a golden brown crust.

Done! Enjoy!

We really enjoyed them! Do you have any questions? Let me know them in the comments section! Happy to help 🙂

Repin This Easy Recipe To Pinterest – SO EASY!!

Buttermilk Fried Chicken

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 -6 servings

5 from 2 votes

Review Recipe

Ingredients 

• 1 ¬-2 lbs Chicken pieces, Wings, Legs or thighs, or breasts
• 1 C Buttermilk
• 2 C Self rising Or All¬purpose Flour
• 1 T Cornstarch
• 1 T Salt, pepper & garlic salt
• ⅛ tsp Paprika
• ¼ Cayenne Pepper, optional
• Enough oil to fry, Use Canola or Peanut

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Instructions

• Heat oil to 350º. This is extremely important!!
• Season chicken with HALF of your Salt, pepper & garlic powder. Immediately soak chicken in a large bowl of your buttermilk for 5 minutes.
• Season flour and cornstarch with remaining seasonings in a brown paper bag. Shake bag. (FOR EXTRA CRISPY, pour 2 T buttermilk into flour mixture and form clumps with your hands)
• Add chicken to bag and shake well to coat each chicken piece in your seasoned flour/cornstarch.
• Remove chicken from bag and let sit out for 5 minutes to allow coating to stick.
• Gently fry in Canola or Peanut Oil for 12-­16 mins (depending on size) or until cooked through. DO NOT OVERCROWD THE PAN OR DEEP FRYER!!! Flip constantly til done. When done, drain on paper towel or brown paper bag.

Notes

Tip1: Use a thermometer. Oil MUST reach 350 before frying. Use a deep fryer or enough oil to cover a large pot. Please use ONLY CANOLA AND/OR PEANUT OIL to achieve the right coating. Vegetable oil can make your chicken gummy.

Tip 2: If using my flipping technique, once you place chicken in a hot skillet with oil, let cook 1 minute only then using tongs, flip over. Do this every 2 minutes to achieve a golden brown crust.

Nutrition

Serving: 1g | Calories: 660kcal | Carbohydrates: 52g | Protein: 55g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 214mg | Sodium: 1782mg | Fiber: 2g | Sugar: 3g

Author: Marta

How to store Buttermilk Fried Chicken?

Buttermilk fried chicken should be stored in a resealable bag or airtight container to stay fresh. Remember that if the chicken has been sitting out for 2 hours, it’s time to put it in the fridge in one of those containers.

How to reheat Buttermilk Fried Chicken?

You can always use a microwave to reheat buttermilk fried chicken, but the breading might be soggier than you’d like. A great way to reheat the dish and keep that crunchy coating intact is to use an oven or air fryer. Heat for up to 15 minutes in a 400℉ oven or at 375℉ in an air fryer for about 4 minutes.

How much does Buttermilk Fried Chicken last on the fridge?

Fried chicken is still chicken and poultry doesn’t have the longest fridge shelf life. So, you only want to keep leftover buttermilk fried chicken in the refrigerator for 3 or 4 days. After that, it’s time to toss it out.

Can I make ahead Buttermilk Fried Chicken?

Technically, chicken can sit in a buttermilk brine for up to 24 hours. So, if you’re going get the dish ready early, it’s best to focus on the brining part. Fried chicken tastes the best when it’s freshly made.

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