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Buttermilk Fried Chicken Recipe

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4.9 from 81 reviews

This Buttermilk Fried Chicken recipe delivers juicy, tender chicken drumsticks with a crispy, flavorful coating. Marinated in buttermilk and seasoned with paprika, garlic, and onion powder, the chicken is then fried to golden perfection, making it an irresistible classic comfort food that’s perfect for any occasion.

Ingredients

For the Chicken Marinade

  • 6 chicken drumsticks
  • 2 cups buttermilk
  • 1/2 teaspoon salt (for marinade)
  • 1/2 teaspoon pepper (for marinade)

For the Seasoned Flour Coating

  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt (for coating)
  • 1/2 teaspoon pepper (for coating)

For Frying

  • Vegetable oil (enough for deep frying)

Instructions

  1. Prepare the Chicken: Rinse the chicken drumsticks under cold water and pat them dry with paper towels to remove moisture.
  2. Marinate: Place the chicken in a large bowl and pour the buttermilk over the pieces. Add half of the salt and pepper to the marinade. Toss to coat each piece thoroughly, cover the bowl, and refrigerate for at least 2 hours to tenderize and infuse flavor.
  3. Mix Seasoned Flour: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, and the remaining salt and pepper. Mix well to create a flavorful coating mix.
  4. Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each drumstick in the seasoned flour, pressing the flour onto the surface to ensure a thick, even coating.
  5. Heat Oil: Pour vegetable oil into a deep fryer or deep, heavy pot, heating it to between 350-375°F (175-190°C). Use a thermometer to maintain proper frying temperature.
  6. Fry the Chicken: Carefully place the coated drumsticks into the hot oil in batches, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally, until the coating is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  7. Drain Excess Oil: Using a slotted spoon, transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.
  8. Serve: Allow the chicken to cool slightly before serving. Enjoy with your favorite sides for a delicious meal!

Notes

  • Marinating chicken in buttermilk helps tenderize and adds flavor to the meat.
  • Maintain oil temperature during frying to ensure crispiness and thorough cooking.
  • Do not overcrowd the fryer to prevent the oil temperature from dropping.
  • Use a meat thermometer to confirm that chicken is cooked to a safe internal temperature of 165°F (74°C).
  • Leftover fried chicken can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.

Find it online: https://forkoria.com/buttermilk-fried-chicken-recipe/