Easy Buttermilk Fried Chicken

Why Make This Recipe

Easy Buttermilk Fried Chicken is a classic dish that captures the crispy, juicy goodness everyone loves. Whether you’re cooking for family, friends, or just yourself, this recipe is simple and delicious. The buttermilk marinade tenderizes the chicken, while the seasoned flour gives it a crunchy coating. It’s a meal perfect for gatherings, picnics, or a comforting dinner at home.

How to Make Easy Buttermilk Fried Chicken

Ingredients

• 8 pieces chicken (bone-in, skin on, thighs and drumsticks)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp dried mustard
• ½ tsp paprika
• ½ tsp sage
• 2 cups buttermilk
• 2 cups flour
• 1 tbsp baking powder
• 1 ½ tsp salt
• 1 ½ tsp garlic powder
• 1 ½ tsp paprika
• 1 ½ tsp basil
• 1 ½ tsp thyme
• 1 ½ tsp onion powder
• 1 tsp cayenne pepper
• Vegetable oil (for frying)

Directions

1. Place chicken pieces in a large bowl and add buttermilk. Ensure all pieces are submerged. Cover and refrigerate for at least 4 hours or overnight.
2. In a large bowl, combine flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper. Mix well.
3. Heat vegetable oil in a deep frying pan or skillet over medium heat.
4. Remove chicken from buttermilk and shake off excess. Dredge in the seasoned flour mixture, coating well.
5. Carefully place chicken in the hot oil, cooking in batches if necessary.
6. Fry until golden brown and cooked through, about 12-15 minutes per side. Ensure the internal temperature reaches 165°F.
7. Remove chicken from oil and let drain on paper towels before serving.

How to Serve Easy Buttermilk Fried Chicken

Easy Buttermilk Fried Chicken is great served with classic sides like coleslaw, mashed potatoes, or biscuits. You can also add a drizzle of honey or hot sauce for an extra kick. It’s delicious both hot and at room temperature, making it perfect for a picnic or a potluck.

How to Store Easy Buttermilk Fried Chicken

If you have leftovers, let the chicken cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven at 375°F until warmed through. This helps keep the skin crispy.

Tips to Make Easy Buttermilk Fried Chicken

• Marinating the chicken in buttermilk overnight will make it even more tender.
• Make sure the oil is hot enough before adding the chicken to get a nice crispy crust.
• Avoid overcrowding the pan; fry in batches to maintain the oil temperature.

Variation

You can easily customize the spices to your taste. For a spicier version, add more cayenne pepper or try adding hot sauce to the buttermilk marinade. You can also use boneless chicken if you prefer less cooking time.

FAQs

1. Can I use skinless chicken for this recipe?
Yes, but the skin adds flavor and helps keep the chicken moist. Skinless may not be as crispy.

2. How can I tell if the chicken is cooked through?
Use a meat thermometer to check that the internal temperature reaches 165°F.

3. Can I bake the chicken instead of frying it?
Yes! To bake, preheat your oven to 400°F, place the coated chicken on a baking sheet, and bake for about 35-40 minutes, flipping halfway, until cooked through.

Enjoy making your Easy Buttermilk Fried Chicken!