Buttermilk Fried Chicken
Buttermilk Fried Chicken
Ingredients
For the Chicken
- 3 pounds chicken, cut into pieces (e.g., legs, thighs, breasts)
- 4 cups cooking oil, for frying, or as needed
For the Buttermilk Brine
- 2 cups buttermilk
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked hot paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried rosemary powder
For the Dredge
- 3 cups all-purpose flour
- 1 1/2 tablespoons salt
- 2 teaspoons black pepper
- 2 tablespoons smoked hot paprika
- 1 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon baking powder
Instructions
- 1
In a large bowl, combine the buttermilk, 2 tablespoons of salt, 1 tablespoon of black pepper, cayenne pepper, 1 tablespoon of smoked hot paprika, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, dried sage, and dried rosemary powder. Whisk all the ingredients together until well combined.
⏱️ 5 min
- 2
Place the chicken pieces into a large resealable plastic bag. Pour the prepared buttermilk brine over the chicken, ensuring to scrape out any remaining brine from the bowl. Seal the bag and massage the chicken to ensure it is thoroughly coated with the brine. Refrigerate and let the chicken marinate for at least 1 hour, preferably overnight (up to 12 hours).
⏱️ 5 min
- 3
In a separate large bowl, combine the all-purpose flour, 1 1/2 tablespoons of salt, 2 teaspoons of black pepper, 2 tablespoons of smoked hot paprika, 1 tablespoon of onion powder, 1/2 tablespoon of garlic powder, chili powder, and baking powder. Whisk the dry ingredients together until well combined.
⏱️ 5 min
- 4
Pour enough cooking oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat to approximately 350°F.
⏱️ 5 min•🌡️ 350
- 5
Remove the marinated chicken pieces from the bag, allowing any excess brine to drip off. Place them into the prepared flour dredge. Use your hands to thoroughly coat each piece of chicken, pressing the flour into every nook and cranny to create a thick, craggy coating.
⏱️ 10 min
- 6
Carefully place the dredged chicken pieces into the hot oil using tongs, ensuring not to overcrowd the pot. Fry the chicken for about 6-8 minutes, turning them halfway through, until they are golden brown and about three-quarters of the way cooked. The internal temperature should be around 130-140°F. Remove the partially cooked chicken from the oil and place them on a wire rack set over a baking sheet to rest.
⏱️ 15 min•🌡️ 350
- 7
Increase the oil temperature to approximately 375°F. Return the partially cooked chicken to the hotter oil for a second fry. Fry for another 4-6 minutes, or until the chicken is a beautiful, dark golden crust and the internal temperature reaches a safe 165°F. This second fry ensures crispiness and finishes cooking.
⏱️ 10 min•🌡️ 375
- 8
Remove the fried chicken from the oil and place it back on the wire rack to drain any excess oil. Serve immediately, optionally with mashed potatoes, gravy, and coleslaw.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Fried Chicken
For the Chicken
- 3 pounds chicken, cut into pieces (e.g., legs, thighs, breasts)
- 4 cups cooking oil, for frying, or as needed
For the Buttermilk Brine
- 2 cups buttermilk
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked hot paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried rosemary powder
For the Dredge
- 3 cups all-purpose flour
- 1 1/2 tablespoons salt
- 2 teaspoons black pepper
- 2 tablespoons smoked hot paprika
- 1 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon baking powder
Instructions
- 1
In a large bowl, combine the buttermilk, 2 tablespoons of salt, 1 tablespoon of black pepper, cayenne pepper, 1 tablespoon of smoked hot paprika, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, dried sage, and dried rosemary powder. Whisk all the ingredients together until well combined.
⏱️ 5 min - 2
Place the chicken pieces into a large resealable plastic bag. Pour the prepared buttermilk brine over the chicken, ensuring to scrape out any remaining brine from the bowl. Seal the bag and massage the chicken to ensure it is thoroughly coated with the brine. Refrigerate and let the chicken marinate for at least 1 hour, preferably overnight (up to 12 hours).
⏱️ 5 min - 3
In a separate large bowl, combine the all-purpose flour, 1 1/2 tablespoons of salt, 2 teaspoons of black pepper, 2 tablespoons of smoked hot paprika, 1 tablespoon of onion powder, 1/2 tablespoon of garlic powder, chili powder, and baking powder. Whisk the dry ingredients together until well combined.
⏱️ 5 min - 4
Pour enough cooking oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat to approximately 350°F.
⏱️ 5 min•🌡️ 350 - 5
Remove the marinated chicken pieces from the bag, allowing any excess brine to drip off. Place them into the prepared flour dredge. Use your hands to thoroughly coat each piece of chicken, pressing the flour into every nook and cranny to create a thick, craggy coating.
⏱️ 10 min - 6
Carefully place the dredged chicken pieces into the hot oil using tongs, ensuring not to overcrowd the pot. Fry the chicken for about 6-8 minutes, turning them halfway through, until they are golden brown and about three-quarters of the way cooked. The internal temperature should be around 130-140°F. Remove the partially cooked chicken from the oil and place them on a wire rack set over a baking sheet to rest.
⏱️ 15 min•🌡️ 350 - 7
Increase the oil temperature to approximately 375°F. Return the partially cooked chicken to the hotter oil for a second fry. Fry for another 4-6 minutes, or until the chicken is a beautiful, dark golden crust and the internal temperature reaches a safe 165°F. This second fry ensures crispiness and finishes cooking.
⏱️ 10 min•🌡️ 375 - 8
Remove the fried chicken from the oil and place it back on the wire rack to drain any excess oil. Serve immediately, optionally with mashed potatoes, gravy, and coleslaw.
⏱️ 5 min