Description
This Buttermilk Fried Chicken recipe yields perfectly crispy and flavorful chicken with a hint of Southern comfort. Marinated in buttermilk and spices, then coated in a seasoned flour mixture and fried to golden perfection, it’s a classic favorite for any occasion.
Ingredients
Scale
Chicken:
- 3 pounds chicken pieces (drumsticks, thighs, or breasts)
Marinade:
- 2 cups buttermilk
- 2 teaspoons hot sauce
Coating:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
For Frying:
- Vegetable oil
Instructions
- Marinate the Chicken: Combine chicken, buttermilk, and hot sauce in a bowl. Refrigerate for at least 4 hours.
- Prepare the Coating: Mix flour, baking powder, spices in another bowl.
- Dredge and Fry: Coat chicken in flour mixture, fry in hot oil until golden and cooked through.
- Drain and Serve: Transfer fried chicken to a rack to drain excess oil before serving hot.
Notes
- For extra-crispy chicken, double dip in buttermilk and flour.
- If making a large batch, keep cooked chicken warm in a 250°F oven until ready to serve.
- Prep Time: 15 minutes (plus 4 hours marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 520
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg
