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–+ servings

Buttermilk Fried Chicken

A classic dish that brings comfort and joy, featuring a flavorful buttermilk marinade that tenderizes the chicken and infuses it with rich flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Course main
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

Ingredients
  

Buttermilk Marinade

  • 2 cups buttermilk Tenderizes the chicken and adds tangy flavor.
  • 1 tablespoon hot sauce (optional) Adds a spicy twist.
  • 1 teaspoon garlic powder Brings savory depth to the marinade.
  • 1 teaspoon onion powder Enhances overall flavor.
  • 1 teaspoon smoked paprika Gives a smoky taste and color.
  • 1 teaspoon salt Essential for seasoning.
  • 1/2 teaspoon black pepper Adds subtle heat.
  • 4 pounds chicken pieces Use legs, thighs, breasts, or wings.
  • 2 cups all-purpose flour Used for dredging the chicken.
  • 1 teaspoon baking powder Helps create a light and crispy coating.
  • 1 teaspoon cayenne pepper Adjust for extra heat.
  • vegetable oil for frying Choose a neutral oil with a high smoke point.

Instructions
 

  • Marinate the chicken by whisking together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Submerge chicken pieces in the mixture and refrigerate for at least 4 hours or overnight.
  • Prepare the coating by mixing all-purpose flour, baking powder, cayenne pepper, and a pinch of salt in a separate bowl.
  • Dredge the marinated chicken in the flour mixture, ensuring an even coating. Optionally, double-dip for extra crunch.
  • Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken pieces in batches for 12-15 minutes per side until golden brown and cooked through.
  • Transfer fried chicken to a wire rack to drain excess oil and let it rest for 5-10 minutes before serving.

Notes

For best results, marinate overnight and avoid overcrowding the pan while frying.

Nutrition

Calories: 450kcalProtein: 30gSodium: 800mg
Keyword buttermilk, fried chicken
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