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Buttermilk Fried Chicken Recipe

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4.8 from 71 reviews

This Buttermilk Fried Chicken recipe features juicy, tender chicken drumsticks marinated in tangy buttermilk and coated with a flavorful seasoned flour blend. Deep-fried to a crispy golden brown, this Southern classic is perfect for a comforting meal served with your favorite sides.

Ingredients

Chicken

  • 6 chicken drumsticks

Marinade

  • 2 cups buttermilk
  • 1/2 teaspoon salt (half of 1 teaspoon)
  • 1/2 teaspoon pepper (half of 1 teaspoon)

Seasoned Flour Mix

  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt (remaining half)
  • 1/2 teaspoon pepper (remaining half)

For Frying

  • Vegetable oil (enough for deep frying)

Instructions

  1. Prepare the Chicken: Rinse the chicken drumsticks under cold water and pat them dry with paper towels to remove excess moisture, which helps the marinade and coating adhere better.
  2. Marinate: Place the chicken in a large bowl and pour the buttermilk over the drumsticks. Sprinkle with half of the salt and pepper. Toss to coat each piece evenly, then cover the bowl with plastic wrap and refrigerate for at least 2 hours. This will tenderize the chicken and add flavor.
  3. Make the Seasoned Flour: In a separate large bowl, combine the all-purpose flour with paprika, garlic powder, onion powder, and the remaining salt and pepper. Mix thoroughly to create a well-seasoned coating mixture.
  4. Coat the Chicken: Remove the marinated chicken from the buttermilk, letting excess liquid drip off. Roll each drumstick in the seasoned flour mix, pressing the flour firmly onto the surface to ensure a thick, crispy coating.
  5. Heat the Oil: Pour vegetable oil into a deep fryer or heavy deep pot to a depth that will submerge the chicken (about 3-4 inches). Heat the oil to a temperature between 350°F and 375°F (175°C to 190°C), using a thermometer for accuracy.
  6. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding, which can lower the oil temperature and make the chicken greasy. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy. The internal temperature should reach 165°F (74°C) to ensure it is fully cooked.
  7. Drain and Serve: Use a slotted spoon or tongs to transfer the fried chicken to a plate lined with paper towels to drain excess oil. Allow the chicken to cool slightly before serving. Enjoy warm with your favorite sides.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness.
  • Maintain consistent oil temperature to achieve crispy, non-greasy chicken.
  • Use a thermometer for best frying results to prevent undercooking or burning.
  • Leftover fried chicken can be refrigerated for up to 3 days and reheated in the oven.
  • Vegetable oil with a high smoke point is best for frying, such as canola or peanut oil.

Find it online: https://crispcharm.com/buttermilk-fried-chicken-recipe/