Yields:
4 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 15 Mins
The origins of Buttermilk Fried Chicken can be traced back to the American South, where it became a staple of Southern cooking. With its crispy, golden-brown exterior and juicy, tender interior, it has captured the hearts of food enthusiasts worldwide.
Ingredients
Adjust Servings
- Buttermilk marinade:
- Flour Dredge:
Instructions
-
In a large bowl, mix together all the buttermilk marinade ingredients. Add the chicken and stir until it's well coated. Cover with plastic wrap and refrigerate for 4 hours. This will help tenderize and flavor the chicken.
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In a shallow dish, combine all the flour dredge ingredients. Mix them well.
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Remove the chicken from the buttermilk, allowing any excess to drip off. Coat each chicken piece in the seasoned flour mixture, ensuring it's fully covered. Press the flour mixture onto the chicken to create a thick coating.
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In a deep frying pan, pour enough vegetable oil to reach a depth of about 2 inches / 5 cm. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-frying thermometer to monitor the temperature.
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Carefully place the coated chicken pieces in the hot oil. Fry for about 8-10 minutes per side or until the chicken is golden brown and cooked through. Fry the chicken in batches if needed, being careful not to overcrowd the pan, which can lower the oil temperature and make the chicken greasy.
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Use a slotted spoon to remove the fried chicken pieces from the oil and place them on a wire rack to drain excess oil. Allow the fried chicken to rest for a few minutes before serving. This helps the crust become crispier.
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Serve the buttermilk fried chicken hot. It's delicious on its own or with your favorite dipping sauces, like honey mustard or hot sauce.
