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Buttermilk Fried Chicken

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This buttermilk fried chicken features tender, juicy meat with a spiced, golden crust that hits the spot for family dinners or weekend cookouts.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 pieces
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken brine
  • 8 pieces chicken pieces (mix drumsticks, thighs, breasts and/or wings)
  • 1 quart buttermilk or substitute: 4 cups whole milk + 4 tbsp white vinegar or lemon juice, rested 10 minutes
  • 3 tsp salt for the brine (adjust to taste)
For the coating
  • 2.5 cups all-purpose flour
  • 1 tsp salt for the flour
  • 1.5 tsp white sugar
  • 0.75 tsp black pepper
  • 1.5 tsp onion powder
  • 1.5 tsp garlic powder
  • 1.5 tsp paprika
  • 1.5 tsp dried thyme
  • 0.75 tsp cayenne pepper optional, for heat
  • 0.75 tsp ground cumin
  • Oil for frying (peanut, canola, or vegetable oil — choose a high smoke-point oil)

Method
 

Brining
  1. Mix buttermilk with 3 tsp salt in a bowl or zip-top bag. Submerge the chicken. Chill for at least 1 hour; preferably overnight.
Preparing the Coating
  1. In a large bowl, whisk flour with the other dry ingredients (1 tsp salt, sugar, black pepper, onion powder, garlic powder, paprika, thyme, cayenne, and cumin). Set aside.
Dredging and Frying
  1. Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour.
  2. Heat oil in a large skillet over medium-high heat to 350–375°F (175–190°C).
  3. Fry chicken in batches without crowding the pan, turning occasionally until golden brown and internal temperature reaches 165°F (74°C).
  4. Transfer to a wire rack set over paper towels to drain and keep crust crisp. Let rest for 5–10 minutes before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 1gSugar: 1g

Notes

For extra crunch, add 1-2 tbsp cornstarch to the flour. For gluten-free, use a 1:1 gluten-free flour blend and rice flour for texture. Always check that the thickest part of the chicken reaches 165°F.
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