Delicious Buttermilk Fried Chicken Recipe : A buttermilk dip, an overnight marinate, and a unique dredging method make this dish for crispy buttermilk fried chicken THE BEST. This chicken is so soft and juicy on the inside, with an extra crunchy outside that will make it impossible to put down!
Delicious Buttermilk Fried Chicken Recipe
You may make a tasty fried chicken sandwich or try this recipe for fried chicken fingers, which will appeal to both adults and children. or a large quantity of fried chicken wings mixed with your preferred sauce.
Ingredients
- 2 2½ to 3 pound chickens, cut into breasts, thighs, drumsticks and wings
For the Brine:
- 5 lemons, halved
- 24 bay leaves
- 1 bunch, 4 ounces fresh parsley
- 1 bunch, 1 ounce fresh thyme
- ½ cup (169.5 ml) honey
- 1 head garlic, halved horizontally
- ¾ cup (0.08 g) black peppercorns
- 2 cups (584 g) kosher salt
- 2 gallons (7.57 l) water
For the Coating and Dredging:
- 6 cups (750 g) all-purpose flour
- ¼ cup (0.03 g) garlic powder
- ¼ cup (27.5 g) onion powder
- 4 teaspoons paprika
- 4 teaspoons cayenne
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 quart (0.95 l) + 6 tablespoons buttermilk, divided
For Frying:
- 2 to 3 quarts (1.9 to 2.85 l) peanut or canola oil
Instructions
Brine: Combine brine ingredients in a large stockpot, cover, and boil. Stir salt into boiling water for 1 minute. After cooling, refrigerate before using. Brine lasts 3 days in the fridge. Place the chicken pieces in a large container of brine and chill for 8–12 hours (any longer will salt the chicken).
Prepare Chicken: Rinse the chicken under cold water to remove brine particles. Wait 1½ hours or until room temperature is reached after drying with paper towels.
Establish the Coating and Dredging Station: Heat a large pot over medium heat with 2 inches of frying oil to 320 degrees F. Place a wire cooling rack on a baking sheet next to the oil pot to drain chicken.
Meanwhile, mix flour, garlic, onion, paprika, cayenne, salt, and pepper. Divide the mixture into two shallow basins. Put 1 quart buttermilk in third shallow bowl. Stir 6 tablespoons of buttermilk into one of the flour mixture basins using a fork or fingers until all the moisture is absorbed and the mixture appears shaggy. Place chicken pieces, dry flour mixture, buttermilk and shaggy flour mixture, and parchment-lined baking sheet in order.
Just before frying, dip the chicken thighs into the first bowl of coating, rotating to coat and patting off excess, then into the buttermilk, letting the excess run back into the bowl, and then into the second shaggy coating. Transfer to parchment-lined pan.
Fry Chicken: Carefully lower thighs into hot oil. Correct oil temperature with heat. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and fry for 11–12 minutes until the chicken is deep golden brown, cooked through (should register 170 degrees F on an instant-read thermometer), and crisp. Coat and place chicken drumsticks on parchment-lined baking sheet.
While you fry the chicken, place the cooked thighs skin-side up on the cooling rack. After the oil returns to 320 degrees F, cook the drumsticks for 8 minutes, monitoring doneness like the thighs. Cool drumsticks skin-side up on rack.
Heat the oil to 340 degrees F. Coat chicken breasts and wings. Carefully place the chicken breasts in the hot oil and fry for 7 minutes until golden brown, cooked through (165 degrees F on an instant-read thermometer), and crisp. Place skin-side up on rack. The wings should be cooked thoroughly and golden brown after 6 minutes. Place wings on rack and turn off heat. Rest the chicken for 10 minutes before serving. Pre-made chicken can be reheated in a 400°F oven.
ALSO SEE
Notes
Brine: If you don’t have time to boil, cool to room temperature, and chill the brine, do the following: Place 1-quart buttermilk and chicken in a resealable plastic bag and refrigerate overnight. Continue with the instructions. Though less flavorful, this method saves time.
You can make the brine three days before making the fried chicken.
Chicken: Pre-cut chicken parts are more expensive but save time and are less dirty.
Reheat leftover or pre-made fried chicken in a 400°F oven for 15 minutes.
Nutrition Info
- calories: 874kcal
- carbohydrates: 107g
- protein: 40g
- fat: 43g
- saturated fat: 9g
- cholesterol: 115mg
- sodium: 1738mg
- potassium: 804mg
- fiber: 6g
- sugar: 25g
- vitamin a: 2690IU
- vitamin c: 64.4mg
- calcium: 283mg
- iron: 8.4mg