Description

Imagine biting into a piece of chicken that is perfectly crispy on the outside, succulent and incredibly tender on the inside, with flavors that explode in your mouth. This is exactly what you get with Buttermilk Fried Chicken. Originating from the Southern United States, this dish has become a global sensation for all the right reasons. The crust is golden and crunchy, offering a delightful contrast to the juicy, flavorful meat beneath. What makes this recipe special is the buttermilk brine, which tenderizes the chicken and imparts a tangy flavor that takes it to the next level. It's not just a meal; it's an experience. And the good news? It's easy to make right in your own kitchen.

Ingredients

• For the Buttermilk Brine:
• - 1 quart of buttermilk
• - 1 tablespoon of salt
• - 1 tablespoon of black pepper
• - 1 tablespoon of paprika
• - 4 cloves of garlic, minced
• - 1 large onion, chopped
• - 8 pieces of bone-in, skin-on chicken
• For the Flour Coating:
• - 2 cups of all-purpose flour
• - 1 tablespoon of garlic powder
• - 1 tablespoon of onion powder
• - 1 tablespoon of paprika
• - Salt and black pepper to taste
• For Frying:
• - Vegetable oil

Preparation Method

Begin by preparing the buttermilk brine. In a large bowl, combine the buttermilk, salt, black pepper, paprika, minced garlic, and chopped onion. Mix everything together until the spices are evenly dispersed in the buttermilk. Add the chicken pieces, ensuring they are fully submerged in the brine. Cover the bowl and refrigerate for a minimum of 4 hours. Overnight is best if you have the time as it allows the flavors to penetrate more deeply into the chicken.

While the chicken is marinating, you can prepare the flour coating. In another large bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all the spices are evenly distributed in the flour.

When the chicken is ready, remove it from the brine and let any excess liquid drip off. Then, dredge each piece in the flour mixture, making sure each piece is thoroughly coated. Shake off any excess flour and set the chicken aside on a wire rack. This will allow air to circulate around the chicken pieces, helping the coating to dry and adhere better.

Now comes the frying. Fill a large, heavy-bottomed pot or a deep fryer with enough vegetable oil to fully submerge the chicken pieces. Heat the oil to 350°F (175°C). Once the oil has reached the right temperature, carefully add the chicken pieces. Don't overcrowd the pot; you might have to fry in batches. Fry the chicken until it's deep golden brown and crispy, which should take about 10 to 15 minutes. Use a thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).

Once the chicken is done, remove the pieces from the oil using a slotted spoon and transfer them to a wire rack set over a baking sheet to drain any excess oil. Let the chicken rest for a few minutes before serving. This will help the juices redistribute throughout the meat.

Tips and Conclusion

If you want to add a little extra zest to your buttermilk fried chicken, try adding a teaspoon of cayenne pepper or chili powder to the flour mix. Its a great way to offer a subtle kick. As for side dishes, classic Southern sides like creamy coleslaw, mashed potatoes, or buttered cornbread make excellent accompaniments.


Making Buttermilk Fried Chicken at home is a rewarding experience. The process is straightforward, and the end result is a delicious, satisfying meal thats sure to impress your family and friends. The crispy, golden exterior and the juicy, flavorful interior make this dish a true delight to savor. If you enjoyed this recipe, why not check out our other Southern inspired dishes? We have plenty of recipes to explore and enjoy. Dont forget to share your culinary adventures with us. Keep browsing and happy cooking!