Buttermilk Fried Chicken
Golden, crispy, and packed with flavor, this Buttermilk Fried Chicken is marinated in tangy buttermilk and spices for tender, juicy meat inside and a crunchy coating outside. Perfect for family dinners, parties, or a comforting weekend meal, this Southern classic is a true crowd-pleaser.
Ingredients
- 2 lbs chicken drumsticks/thighs
- 2 cups buttermilk
- 2 cups all purpose-flavor
- 1 tsp baking powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika optional
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional for spice
- Vegetable oil, for frying
Instructions
Marinade
- In a large bowl, add chicken pieces and pour ever the buttermilk.
- Season with 1 tsp salt, ½ tsp black pepper, and a pinch of paprika.
- Mix well, cover, and refrigerate for at least 4 hours (overnight for best flavor).
Coating
- In another bowl, mix flour, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- Remove chicken from buttermilk (let excess drip).
- Dredge each piece in the flour mix. For extra crispy coating, dip back into buttermilk and then coat again with flour.
- Heat vegetable oil in a deep pan or cast-iron skillet to 350°F (175°C).
Frying
- Fry chicken in batches, 10–12 minutes per side, until golden brown and cooked through (internal temp should be 165°F/74°C).
- Drain on a wire rack or paper towels.
- Serve hot with coleslaw, mashed potatoes, biscuits, or fries.
Notes
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