Buttermilk Fried Chicken
This buttermilk fried chicken is marinated, then coated in seasoned flour, and fried to perfection. Super crispy, juicy, and a crowd pleaser!
Servings: 8 servings
Calories: 595kcal
Ingredients
- 4 lbs bone-in skin-on chicken
- oil, for frying
Buttermilk Brine
- 2 cups buttermilk
- 1 egg
- 1 tbsp pickle juice or hot sauce
- 1 tbsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1/2 tsp black pepper
Flour Coating
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp plus 1 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1/2 tsp black pepper
Instructions
- In a large bowl combine 1 tbsp salt, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp paprika, and 1/2 tsp black pepper. Stir in the buttermilk, egg, and pickle juice.
- Place the chicken in the buttermilk brine and let it marinate for a minimum of 30 minutes.
- Heat the oil in a cast-iron skillet. The oil temperature should be about 350 degrees F.
- In a large brown paper bag or freezer bag, combine the flour, cornstarch, 1 tbsp plus 1 tsp of salt, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp paprika, and 1/2 tsp black pepper. Mix well.
- Add 3-4 pieces of chicken at a time to the bag and mix well. Shake the bag! Make sure to discard any excess buttermilk before adding the chicken to the flour mixture. Make sure to coat the chicken very well on both sides!
- Add the chicken to the frying pan, about 3-4 pieces at a time, shaking off any excess flour, don't overcrowd the skillet. Cook the chicken for 10 minutes on each side or until it reaches 165 degrees F.
- Let the chicken rest for about 10 minutes on a wire rack and enjoy!
Notes
- Avoid using old frying oil that has been sitting in your skillet! Use fresh oil.
- Drain the chicken on a wire rack instead of paper towels. Paper towels will cause your chicken to retain the oil and become soggy.
- Your raw chicken may still have a few feathers, pluck them and pat dry the chicken well before placing it in the buttermilk brine.
- The frying oil should be at around 350 degrees F. The oil temperature will naturally drop once you add the chicken so make sure to keep an eye on it and use a candy thermometer.
- Marinade the chicken for at least 30 minutes. Overnight is best!
- Serve it with honey mustard, barbecue sauce, or hot sauce.
Nutrition
Calories: 595kcal | Carbohydrates: 31g | Protein: 38g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1994mg | Potassium: 567mg | Fiber: 1g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg