Buttermilk Fried Chicken
This buttermilk fried chicken recipe is simple yet oh-so-delicious, making it the perfect dish for family gatherings, picnics, or just a comforting dinner at home.
Equipment
- Mixing Bowl
- Heavy-duty Pot or Deep Fryer
- Wire Rack
Ingredients
Main Ingredients
- 1 whole Chicken (3.5-4 lbs), cut into 8 pieces
- 2 cups Buttermilk
- 0.5 teaspoon Salt
- as needed cups Oil for frying (vegetable or canola)
Instructions
- Step 1: Marinate the Chicken - Wash the chicken pieces under cold running water and pat them dry. In a large bowl, mix the buttermilk and salt together until combined. Add the chicken pieces to the bowl, ensuring each piece is submerged. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Step 2: Prepare for Frying - Remove the chicken from the fridge and let it sit at room temperature for about 30 minutes. Heat enough oil in a large pot or deep fryer to cover the chicken pieces completely to about 350°F (175°C).
- Step 3: Coat the Chicken - Remove the chicken from the buttermilk, allowing excess to drip off. Optionally, dust with flour or seasoning mix for extra crunch.
- Step 4: Fry the Chicken - Carefully lower each piece of chicken into the hot oil, skin side down. Fry for about 15-18 minutes until golden brown, then flip and cook for another 10-15 minutes.
- Step 5: Drain and Cool - Remove the chicken from the oil and place it on a wire rack with paper towels underneath to drain excess oil.
- Step 6: Serve and Enjoy! - Serve the chicken with your favorite sides like coleslaw, mashed potatoes, or cornbread.
Notes
Marinate the chicken for at least 4 hours, but overnight is best for maximum tenderness. Use a thermometer to check the oil temperature for perfectly cooked chicken.