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Homemade Buttermilk Fried Chicken Recipe photo

Buttermilk Fried Chicken Recipe

Crispy, seasoned fried chicken marinated in buttermilk for tender, juicy pieces.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings

Equipment

  • large skillet or heavy frying pan
  • large mixing bowl or zip-top bag
  • Tongs
  • meat thermometer (deep-fry or candy thermometer)
  • Paper Towels
  • foil-lined baking sheet

Ingredients
  

  • 4-6 pound whole chicken, cut into pieces skin optional
  • 1 cup buttermilk
  • 2 cups all-purpose flour for coating chicken
  • 1 teaspoon paprika
  • garlic salt (with parsley flakes) to taste
  • black pepper to taste
  • vegetable oil for frying, enough to shallow-fry or partially submerge chicken

Instructions
 

  • Cut the 4–6 pound whole chicken into pieces, removing skin if desired; halve large breasts so pieces cook evenly, then set aside.
  • Pour 1 cup buttermilk into a bowl or shallow dish and add the chicken pieces, turning to coat well.
  • In a large zip-top bag or bowl, combine 2 cups all-purpose flour, 1 teaspoon paprika, garlic salt to taste, and black pepper to taste; seal or mix to evenly distribute seasonings.
  • One at a time, remove chicken from the buttermilk and shake off excess, then place into the flour mixture and shake or toss to fully coat each piece; transfer coated pieces to a foil-lined baking sheet and cover with wax paper for a few minutes until the coating becomes paste-like.
  • Pour enough vegetable oil into a large skillet to come partway up the sides of the chicken (for shallow frying) and heat over medium-high until hot but not smoking; use a thermometer to monitor oil temperature.
  • Add chicken pieces to the hot oil in a single layer without overcrowding and brown on both sides, adjusting heat as needed so the coating browns but does not burn.
  • Reduce heat to maintain a steady cooking temperature and continue cooking until the internal temperature of the thickest parts reaches 165°F (use a meat thermometer); wings and legs take about 15 minutes, thighs and breast halves about 20 minutes, and cook in batches as needed.
  • If desired, increase heat to medium-high for a few minutes at the end of cooking to crisp the coating, then remove chicken and drain on paper towels.
  • Keep cooked chicken warm in the oven until serving.

Notes

  • Store leftover fried chicken in an airtight container in the refrigerator for 3–4 days.
  • Freeze leftovers for up to 3 months.
  • Thaw frozen chicken before reheating.
  • Reheat in a 400°F oven for about 15 minutes or until hot.