Buttermilk Fried Chicken
This buttermilk fried chicken is a family recipe that has been passed down for generations. It's juicy, and tender chicken brined in buttermilk and seasonings, then fried to crispy perfection!
Equipment
- Dutch Oven or Deep Skillet
- Paper Towels
Ingredients
- 2 1/2 pounds Chicken, (chicken breasts, chicken thighs, or chicken tenders)
Buttermilk Marinade
- 1 large Onion, (cut into 4 chunks)
- 3 cloves Garlic, (peeled)
- 2 tbsp Hot Sauce
- 2 tsp Garlic Salt
- 1 tsp Smoked Paprika
- 1 tsp Poultry Seasoning
- 2 cups Buttermilk
- 3 large Eggs
Flour Dredge
- 2 1/2 cups All Purpose Flour
- 1/4 cup Corn Starch
- 1 tbsp Baking Powder
- 2 tsp Garlic Salt
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1 pack Sazon
- 4-5 cups Vegetable Oil
Instructions
- Add onion, garlic, hot sauce, garlic salt, smoked paprika, and poultry seasoning to a food processor. Blend until a uniform puree/paste forms.
- Add chicken to a large bowl and coat in the puree. Pour in the buttermilk, making sure that the chicken is fully submerged in the buttermilk. Cover with plastic wrap or a lid and allow chicken to soak in buttermilk brine for 2 hours (up to overnight) in the refrigerator.
- Remove chicken from the buttermilk, removing as much of the marinade as possible. Then pat dry with paper towels – save the buttermilk mixture.
- Add flour, cornstarch, baking powder, garlic salt, garlic powder, smoked paprika, onion powder, oregano, thyme, and Sazon to a large bowl. Whisk together.
- Add eggs to the seasoned buttermilk mixture and whisk together until combined.
- Place chicken into the flour mixture, then dunk into the buttermilk marinade, then dip back into the flour mixture. Make sure to really coat the chicken in the flour coating, this is what gives the chicken its crispy crust. Place onto a wire rack and let the chicken rest at room temperature while the oil heats.
- Heat oil over medium heat in a deep skillet or pot, oil should be about 4-5 inches deep in the pan. Heat to roughly 340-360 degrees Fahrenheit.
- Fry 2-3 pieces of chicken at a time and let the chicken cook until crispy and golden brown, about 8-10 minutes. (Cooking time will vary with the thickness of the meat. To ensure chicken is thoroughly cooked, use a meat thermometer to ensure the internal temperature of the chicken is 165 degrees F.)
- Use tongs to remove the chicken from the hot oil and let the cooked chicken rest on a cooling rack or plate lined with a paper towel. Top with flaky sea salt and serve.
Notes
Substitutions
- Gluten free - use 1 to 1 gluten free flour instead of all purpose flour for a gluten free fried chicken.
- Dairy free - use a dairy free milk and add 1 tbsp of white vinegar per cup of milk to make the buttermilk marinade.
- Season the flour and the chicken! This easy step makes the perfect fried chicken every time!
- Do not overcrowd the pan! When frying, try to fry only 2-3 pieces at a time so that each piece can cook fully. If you add too many pieces of chicken to the pot, it'll lower the temperature of the oil and the chicken won't become nice and crispy and will also take longer to cook.
- Be mindful of oil temperature! When deep frying, I like to use a candy thermometer to keep a watch on my oil. For crispy chicken, try to keep it between 360-380 degrees F.
- Don't skip the marinade! This buttermilk marinade ingredients makes for juicy chicken by breaking down the proteins in the chicken which makes it super tender!
Nutrition
Calories: 501kcal, Carbohydrates: 59g, Protein: 45g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 198mg, Potassium: 958mg, Fiber: 2g, Sugar: 7g, Vitamin A: 640IU, Vitamin C: 6mg, Calcium: 272mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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