Buttermilk Fried Chicken
Buttermilk Fried Chicken
Ingredients
For Frying
- as needed vegetable oil
For the Wet Marinade
- 4 1/2 pounds chicken, cut into pieces (drumsticks, wings, thighs, breasts)
- 4 cups buttermilk
- 3 large eggs
- 1 1/2 tablespoons mustard, (optional)
- 1 tablespoon cayenne pepper
- 1 tablespoon hot sauce, (optional)
- 1/3 cup reserved flour seasoning
For the Flour Seasoning
- 3 1/2 cups all-purpose flour
- 1 cup cornstarch
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 1 tablespoon paprika
- 2 teaspoons coarse black pepper
- 1 tablespoon coarse salt, plus 1 teaspoon
- 1 tablespoon MSG, (optional)
- 1 teaspoon oregano
- 1 1/2 teaspoons ground mustard, (optional)
Instructions
- 1
In a large bowl, combine the all-purpose flour, cornstarch, onion powder, garlic powder, paprika, coarse black pepper, coarse salt, MSG (if using), oregano, and ground mustard (if using). Whisk the ingredients together until fully combined. Set aside 1/3 cup of this flour seasoning for the wet marinade.
⏱️ 5 min
- 2
In a separate large bowl, add the 1/3 cup of reserved flour seasoning. Then add the buttermilk, large eggs, mustard (if using), cayenne pepper, and hot sauce (if using). Whisk the mixture continuously until thoroughly combined.
⏱️ 5 min
- 3
Add the chicken pieces into the wet marinade. Ensure all chicken pieces are fully submerged and coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 10 hours, or overnight, for best flavor. (Minimum 1 hour if short on time).
⏱️ 600 min
- 4
After marinating, remove each piece of chicken from the wet marinade, allowing excess to drip off, and place it into the bowl with the dry flour seasoning. Thoroughly coat each piece of chicken, pressing the flour onto the chicken to ensure it adheres well. Place the coated chicken pieces on a wire rack set over a baking sheet.
⏱️ 10 min
- 5
Let the coated chicken rest on the wire rack for about 20 minutes. This allows the breading to adhere better and prevents it from falling off during frying.
⏱️ 20 min
- 6
In a deep pan, Dutch oven, or wok, pour enough vegetable oil to submerge the chicken pieces. Heat the oil to 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully place a few breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for approximately 12 to 13 minutes, or until it is golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 13 min•🌡️ 350
- 8
Once cooked, remove the fried chicken from the oil and place it back on the wire rack to drain any excess oil. Repeat with the remaining chicken pieces, ensuring the oil temperature returns to 350°F between batches.
⏱️ 2 min
- 9
Serve the fried chicken immediately. It pairs well with honey and/or hot sauce, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Fried Chicken
For Frying
- as needed vegetable oil
For the Wet Marinade
- 4 1/2 pounds chicken, cut into pieces (drumsticks, wings, thighs, breasts)
- 4 cups buttermilk
- 3 large eggs
- 1 1/2 tablespoons mustard, (optional)
- 1 tablespoon cayenne pepper
- 1 tablespoon hot sauce, (optional)
- 1/3 cup reserved flour seasoning
For the Flour Seasoning
- 3 1/2 cups all-purpose flour
- 1 cup cornstarch
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 1 tablespoon paprika
- 2 teaspoons coarse black pepper
- 1 tablespoon coarse salt, plus 1 teaspoon
- 1 tablespoon MSG, (optional)
- 1 teaspoon oregano
- 1 1/2 teaspoons ground mustard, (optional)
Instructions
- 1
In a large bowl, combine the all-purpose flour, cornstarch, onion powder, garlic powder, paprika, coarse black pepper, coarse salt, MSG (if using), oregano, and ground mustard (if using). Whisk the ingredients together until fully combined. Set aside 1/3 cup of this flour seasoning for the wet marinade.
⏱️ 5 min - 2
In a separate large bowl, add the 1/3 cup of reserved flour seasoning. Then add the buttermilk, large eggs, mustard (if using), cayenne pepper, and hot sauce (if using). Whisk the mixture continuously until thoroughly combined.
⏱️ 5 min - 3
Add the chicken pieces into the wet marinade. Ensure all chicken pieces are fully submerged and coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 10 hours, or overnight, for best flavor. (Minimum 1 hour if short on time).
⏱️ 600 min - 4
After marinating, remove each piece of chicken from the wet marinade, allowing excess to drip off, and place it into the bowl with the dry flour seasoning. Thoroughly coat each piece of chicken, pressing the flour onto the chicken to ensure it adheres well. Place the coated chicken pieces on a wire rack set over a baking sheet.
⏱️ 10 min - 5
Let the coated chicken rest on the wire rack for about 20 minutes. This allows the breading to adhere better and prevents it from falling off during frying.
⏱️ 20 min - 6
In a deep pan, Dutch oven, or wok, pour enough vegetable oil to submerge the chicken pieces. Heat the oil to 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully place a few breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for approximately 12 to 13 minutes, or until it is golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 13 min•🌡️ 350 - 8
Once cooked, remove the fried chicken from the oil and place it back on the wire rack to drain any excess oil. Repeat with the remaining chicken pieces, ensuring the oil temperature returns to 350°F between batches.
⏱️ 2 min - 9
Serve the fried chicken immediately. It pairs well with honey and/or hot sauce, if desired.