why make this recipe

Buttermilk Fried Chicken is a beloved dish known for its crispy coating and juicy meat. The buttermilk marinade makes the chicken tender and flavorful, while the seasoned flour gives it a perfect crunch. This recipe is great for family dinners, picnics, or any occasion where comfort food is needed.

how to make Buttermilk Fried Chicken

Ingredients:

• 8 chicken drumsticks or thighs
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 tsp paprika
• Salt and pepper to taste
• Oil for frying

Directions:

1. In a large bowl, soak the chicken in buttermilk for at least 1 hour, preferably overnight.
2. In another bowl, mix flour, paprika, salt, and pepper.
3. Heat oil in a deep skillet or frying pan over medium heat.
4. Remove chicken from buttermilk, letting the excess drip off, and coat in the flour mixture, pressing it onto the chicken.
5. Fry the chicken in hot oil until golden brown and cooked through, about 10-15 minutes per side.
6. Drain on paper towels and serve hot.

how to serve Buttermilk Fried Chicken

Serve Buttermilk Fried Chicken with sides like mashed potatoes, coleslaw, or cornbread. It’s also delicious with a drizzle of honey or hot sauce for those who like a little kick.

how to store Buttermilk Fried Chicken

To store leftovers, let the chicken cool completely, then place it in an airtight container in the refrigerator. It will stay fresh for about 3 days. You can also freeze the chicken for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

tips to make Buttermilk Fried Chicken

• For an extra crunchy coating, double-dip the chicken by soaking it in buttermilk again after the first coating of flour.
• Make sure the oil is hot enough before frying. You can test it by dropping a small piece of flour in; if it sizzles, it’s ready.
• Let the chicken rest on paper towels to absorb excess oil after frying.

variation

You can spice things up by adding cayenne pepper or garlic powder to the flour mixture. For a Southern twist, try using different herbs, like thyme or oregano, in the coating.

FAQs

Can I use chicken breasts instead of thighs or drumsticks?
Yes, you can use chicken breasts if you prefer, but they may cook faster and require less time in the oil.

What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 10 minutes before using it.

How long do I need to marinate the chicken?
Marinating for at least 1 hour is recommended, but overnight will give you the best flavor and tenderness.