buttermilk fried chicken buttermilk fried chicken edited — Buttermilk Fried Chicken 6

Why make this recipe

Buttermilk Fried Chicken is a dish that warms the heart and satisfies the soul. There’s something magical about the crispy, golden crust and tender chicken nestled inside. This recipe invites you to embrace a timeless tradition that celebrates joyous gatherings and comforting family meals. The {annotations} flavor of the buttermilk marinade tenderizes the chicken, making each bite scrumptious and full of flavor. Whether it’s for a weekend family dinner or a holiday celebration, this dish will surely bring everyone to the table and create lasting memories.

How to make Buttermilk Fried Chicken

Ingredients:

4 1/2 lbs chicken
4 cups buttermilk
3 large eggs
1 1/2 tbsp mustard (optional)
1 tbsp cayenne pepper
1 tbsp hot sauce (optional)
1/3 cup reserved flour seasoning
3 1/2 cups all-purpose flour
1 cup cornstarch
1 1/2 tbsp onion powder
1 1/2 tbsp garlic powder
1 tbsp paprika
2 tsp coarse black pepper
1 tbsp + 1 tsp coarse salt
1 tbsp MSG (optional)
Vegetable oil (for frying)

Directions:

In a large bowl, combine the buttermilk, eggs, mustard, cayenne pepper, and hot sauce. Whisk to blend. Add the chicken and marinate for at least 1 hour or overnight in the refrigerator for best results.
In another bowl, mix together the flour, cornstarch, onion powder, garlic powder, paprika, black pepper, salt, and MSG to create the flour seasoning.
Remove the chicken from the marinade and let excess buttermilk drip off. Dredge the chicken pieces in the flour seasoning until fully coated.
Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C).
Fry the chicken in batches for 12-13 minutes or until golden brown and cooked through.
Drain on paper towels and serve hot.

How to serve Buttermilk Fried Chicken

Buttermilk Fried Chicken is best served fresh and hot. Pair it with classic sides like coleslaw, mashed potatoes, or cornbread. A drizzle of honey or a sprinkle of fresh herbs can elevate the dish even more. This comfort food is perfect for family gatherings or casual dinners, ensuring everyone leaves happy and satisfied.

How to store Buttermilk Fried Chicken

To store leftover Buttermilk Fried Chicken, allow it to cool completely. Place it in an airtight container and refrigerate for up to 3 days. For longer storage, wrap the chicken well in plastic wrap and then foil, or place in a freezer-safe bag, freezing for up to 2 months. Reheat in the oven to keep the skin crispy.

Tips to make Buttermilk Fried Chicken

Marination: Letting the chicken marinate overnight in buttermilk deepens the flavor and ensures a tender result.
Dredging: Make sure the chicken is well-coated in the flour mixture for that perfect crispy crust.
Frying Temperature: Keep an eye on the oil temperature; if it’s too hot, the outside will burn before the inside cooks through.
Batch Frying: Fry in batches to avoid overcrowding the pot, which can lower the oil temperature and result in soggy chicken.

Variation

For a twist, try adding different spices to the flour seasoning or using various hot sauces to customize the heat level. You can also experiment by adding herbs like thyme or rosemary for a unique flavor profile.

FAQs

How long should I marinate the chicken for Buttermilk Fried Chicken?

For Buttermilk Fried Chicken, marinating for at least 1 hour is ideal but overnight in the refrigerator truly enhances the flavor and tenderness.

Can I bake Buttermilk Fried Chicken instead of frying?

Yes, you can bake Buttermilk Fried Chicken for a healthier option. Coat the chicken in flour seasoning and bake in a preheated oven at 400°F (200°C) for about 30-40 minutes until crispy.

What can I use instead of buttermilk for Buttermilk Fried Chicken?

If you don’t have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. For every cup of buttermilk needed, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes.

How do I know when my chicken is done frying?

To check if the chicken is done frying, ensure it reaches an internal temperature of 165°F (75°C) using a meat thermometer, and the outside should be a beautiful golden brown.

Conclusion

I encourage you to try your hand at making this delicious Buttermilk Fried Chicken. It’s more than just a meal; it’s a tradition filled with warmth and love. As you savor each bite, think of the family gatherings and joyful moments this dish can inspire. Don’t forget to share your journey with me on Pinterest and Medium, where we can connect over our love for cooking!