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Buttermilk Fried Chicken Recipe

Buttermilk Fried Chicken Recipe: Crispy Southern Comfort

This Buttermilk Fried Chicken Recipe transforms dinner into a heartfelt gathering with its crunchy exterior and juicy inside, rivaling any takeout.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 pounds Chicken 8 pieces, skin on for rich flavor
  • 1 teaspoon Salt Enhances overall flavor during marination
  • 1 teaspoon Ground Black Pepper Adds mild heat and depth
For the Marinade
  • 1 teaspoon Garlic Powder Infuses savory richness
  • 1 teaspoon Dried Mustard Contributes subtle tanginess
  • 0.5 teaspoon Paprika Adds color and mild flavor
  • 0.5 teaspoon Dried Sage Introduces earthy aroma, omit for milder flavor
  • 2 cups Buttermilk Tenderizes chicken, substitute with milk and lemon juice if desired
For the Coating
  • 2 cups All-Purpose Flour Creates crisp texture, gluten-free alternatives may work
  • 1 tablespoon Baking Powder Helps achieve airy texture
  • 1.5 teaspoons Seasoned Salt Elevates flavor profile
  • 1.5 teaspoons Onion Powder Adds layer of savory goodness
  • 1.5 teaspoons Dried Basil Enhances flavor blend
  • 1 teaspoon Cayenne Pepper Optional for heat, adjust based on preference
For Frying
  • Vegetable Oil For frying, 1-2 inches deep

Equipment

  • large bowl
  • shallow dish
  • Deep frying pan
  • Candy thermometer
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine chicken with salt, black pepper, garlic powder, dried mustard, paprika, and sage. Pour buttermilk over chicken, cover, and refrigerate for at least 1 hour or overnight.
  2. Set up your breading station. Whisk together flour, baking powder, seasoned salt, onion powder, dried basil, and cayenne pepper in a shallow dish.
  3. Pour vegetable oil into a deep frying pan to achieve 1-2 inches of depth and heat to 340°F, monitoring with a candy thermometer.
  4. Remove marinated chicken from buttermilk, dredge in seasoned flour mixture, pressing lightly for a good coating.
  5. Carefully fry coated chicken in batches of 4-5 pieces for about 15 minutes, turning occasionally until golden brown and crisp, checking for internal temperature of 170°F.
  6. Transfer fried chicken to wire rack to drain excess oil and rest for a few minutes before serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 16gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 900mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

For extra crispiness, double coat the chicken by dipping back in buttermilk and flour before frying.

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