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Buttermilk Fried Chicken Recipe

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4.2 from 41 reviews

This Buttermilk Fried Chicken recipe offers crispy, golden-brown chicken drumsticks marinated in tangy buttermilk and seasoned with a flavorful blend of paprika, garlic, and onion powders. Perfectly fried to juicy tenderness inside, this classic Southern-style dish is ideal for family dinners or special gatherings.

  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings

Ingredients

Chicken and Marinade

  • 6 chicken drumsticks
  • 2 cups buttermilk
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided

Coating

  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Frying

  • Vegetable oil, for frying (enough to deep fry the chicken pieces)

Instructions

  1. Prepare the Chicken: Rinse the chicken drumsticks under cold water and pat them completely dry with paper towels to ensure the marinade sticks well.
  2. Marinate: Place the chicken in a large bowl and pour the buttermilk over it. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, then toss to coat all pieces evenly. Cover the bowl and refrigerate for at least 2 hours to tenderize and flavor the chicken thoroughly.
  3. Make the Coating: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, the remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to distribute the spices evenly throughout the flour.
  4. Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Roll each drumstick generously in the seasoned flour mixture, pressing the coating on firmly to create a crispy crust.
  5. Heat the Oil: Pour vegetable oil into a deep fryer or large deep skillet to a depth sufficient for deep frying, and heat it to 350°F (175°C). Use a cooking thermometer to ensure precise temperature for ideal crispiness and doneness.
  6. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry each batch for 12-15 minutes, turning occasionally, until the chicken is golden brown, crunchy on the outside, and reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked inside.
  7. Drain Excess Oil: Using a slotted spoon or tongs, remove the fried chicken and transfer it onto a plate lined with paper towels. Let the chicken rest briefly to absorb excess oil before serving.

Notes

  • Marinating the chicken in buttermilk for at least 2 hours is key for tender and juicy meat.
  • Make sure the oil temperature stays steady around 350°F to cook the chicken evenly without burning the coating.
  • Do not overcrowd the frying pan to maintain oil temperature and achieve a crispy crust.
  • If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar to thicken and add acidity.
  • Use a cooking thermometer to check doneness for food safety and best results.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American

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