Crispy Deep Fried Buttermilk Chicken
This crispy deep fried buttermilk chicken is a Southern classic. Marinated in buttermilk and fried to golden perfection, it's a dish that promises juicy meat and a flavorful crust.
Equipment
- 1 deep fryer
- 1 Mixing bowl large
- 1 wire rack
Ingredients
Chicken and Marinade
- 4 lbs chicken pieces legs, thighs, wings
- 2 cups buttermilk
Seasoned Flour Mixture
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
Instructions
Preparation
- Rinse the chicken pieces and pat dry with paper towels. Place in a large bowl.
- Pour the buttermilk over the chicken, ensuring all pieces are submerged. Cover and refrigerate for at least 4 hours or overnight.
- In a separate bowl, mix the flour, salt, pepper, garlic powder, onion powder, and paprika.
- Remove chicken from buttermilk, letting excess drip off. Dredge in the seasoned flour mixture, coating evenly.
Frying
- Preheat oil in a deep fryer to 350°F. Ensure the oil is hot enough before adding chicken.
- Carefully place chicken in the fryer in small batches. Fry each batch for 12-15 minutes until golden brown and cooked through.
- Remove chicken from the oil and place on a wire rack to drain and rest for a few minutes.
Serving
- Serve the crispy chicken hot with your choice of sides like coleslaw or mashed potatoes.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure the oil is at the right temperature for frying; it prevents the chicken from becoming greasy. Ingredient Substitutions: If you don't have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice and let sit for 10 minutes. How to Serve: Pair with traditional Southern sides like coleslaw and cornbread. Storage & Freshness: Keep leftovers in the fridge for up to 3 days or freeze for longer storage. Make-Ahead Tips: Marinate the chicken overnight to enhance flavor and tenderness.