Description
This Buttermilk Chicken recipe features juicy chicken thighs and drumsticks marinated in a flavorful blend of buttermilk and spices, then coated in a seasoned flour mixture and deep-fried to crispy, golden perfection. Perfectly tender inside with a crunchy, savory crust, this Southern-inspired dish is ideal for a satisfying family meal or special occasion.
Ingredients
Chicken and Marinade
- 8 pieces chicken (skin on, thighs and drumsticks, approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk (480 mL)
Flour Coating
- 2 cups all-purpose flour (260 g)
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika
- 1½ teaspoons dried basil
- 1½ teaspoons dried thyme
- 1½ teaspoons onion powder
- 1 teaspoon cayenne pepper
For Frying
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Season and Marinate: Place the 8 pieces of chicken in a large bowl. Add 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon dried mustard, ½ teaspoon paprika, and ½ teaspoon dried sage. Stir well to evenly coat the chicken. Pour 2 cups of buttermilk over the seasoned chicken and stir again to coat thoroughly.
- Refrigerate: Cover and refrigerate the chicken and buttermilk mixture for at least 1 hour to tenderize, though marinating overnight will yield more tender meat.
- Prepare Flour Mixture: In a shallow dish, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1½ teaspoons salt, 1½ teaspoons garlic powder, 1½ teaspoons paprika, 1½ teaspoons dried basil, 1½ teaspoons dried thyme, 1½ teaspoons onion powder, and 1 teaspoon cayenne pepper until well combined.
- Heat Oil: Pour vegetable oil into a deep frying pan to a depth of 1-2 inches and heat to approximately 340°F (171°C). Maintaining this temperature is key to achieving a crispy golden crust without burning.
- Coat Chicken: Remove each piece of chicken from the marinade, allowing excess buttermilk to drip off. Dredge the chicken thoroughly in the flour mixture, ensuring every surface is coated evenly.
- Fry Chicken: Carefully place 4 to 5 pieces of coated chicken into the hot oil, avoiding overcrowding. Fry the chicken pieces for about 15 minutes each, turning as needed to brown them evenly. Use a candy or deep-fry thermometer to ensure the oil stays around 340°F and check that the chicken's internal temperature reaches 170°F (77°C) to ensure it is fully cooked.
- Drain and Serve: Once cooked, transfer the chicken to a wire rack to drain excess oil and maintain crispiness. Serve hot.
Notes
- Maintaining oil temperature is crucial for crispy, evenly cooked chicken.
- Marinate the chicken overnight for extra tenderness and flavor.
- Use a wire rack for draining instead of paper towels to keep the crust crispy.
- Adjust frying batches to prevent overcrowding, which lowers oil temperature and may produce soggy chicken.
- Ensure chicken pieces reach an internal temperature of 170°F (77°C) for safety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
