Crispy on the outside and tender on the inside, this Buttermilk Fried Chicken recipe is sure to please everyone at your table! Each bite starts with a wonderful crunch that can only be achieved by a double dip into the buttermilk marinade and seasoned flour mixture, followed by the flavor combination of just the right spices.
Kentucky may have made fried chicken famous, but down South, we make it delicious! First, we marinate it for an hour or two in tangy buttermilk. Then, we coat it not once but twice in a perfectly seasoned flour and breadcrumb mixture. Next, it goes into a Dutch oven with hot oil (350°F to be exact) until it is golden brown on the outside and cooked to perfection on the inside. This Buttermilk Fried Chicken recipe will have you skip the drive-thru and forget all about that Colonel guy!
Why You’ll Love This Buttermilk Fried Chicken Recipe
Affordable. Chicken is typically one of the most budget-friendly meats you can find, making this dish perfect for two or a crowd.
Easy to Prepare. While this recipe has few steps, they are all very easy and take just a few minutes.
Freezer-Friendly. Buttermilk Fried Chicken can be frozen and reheated, making it perfect for meal prep!
Why Marinate Chicken In Buttermilk
Buttermilk is slightly acidic, which helps to tenderize the chicken, making it juicy and flavorful. The thick consistency of the buttermilk allows the flour mixture to stick better, resulting in a deliciously crispy coating we all love. If you don’t have buttermilk on hand, you can use 2 cups of milk with 2 Tablespoons of vinegar or lemon juice. Allow the mixture to rest for 15 minutes before using.
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What To Serve With Buttermilk Fried Chicken
Helpful Tips
Thickness. To ensure even cooking, use a meat mallet to gently pound thicker parts of the chicken breast to match the consistency of the thinner end.
Double Dredge. I am a huge advocate for double dredging when it comes to frying things. That extra dip in the batter and flour gives an extra crispy crunch.
Temperature. Check the cooked chicken with an internal thermometer to ensure it is completely cooked. The USDA recommends that cooked chicken have an internal temperature of at least 165°F
Keep Warm. Preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely.
Hungry For More Chicken Recipes? Check out these family favorites!
Ingredients (serves 6)
4 boneless, skinless chicken breasts or 2 pounds of chicken tenderloins
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups all-purpose flour
1 cup fine bread crumbs
1 teaspoon baking powder
Vegetable oil for frying
Directions
Preheat oven to 350°F if needed (see Helpful Tips)
In a large bowl, combine 2 cups of buttermilk, 1 teaspoon each of salt, pepper, and paprika. Add in ½ teaspoon each of garlic powder and onion powder. Add chicken to the mixture, pressing each piece into the liquid to ensure all pieces are well coated. Cover bowl with plate, plastic wrap, or lid. Store in the refrigerator for at least 1 hour but no longer than 24 hours.
In large bowl, add all breading ingredients and stir to combine. Using a fork or a pair of tongs, remove one piece of chicken from the marinade bowl and place it into flour mixture. Cover all sides with flour mixture. Then, place the floured chicken back into the marinade bowl and quickly recoat with buttermilk. Return chicken to the flour mixture for a second coating, then place on a plate until all chicken pieces have been double coated with buttermilk and flour mixtures.
Place chicken back in the refrigerator and allow approximately 10-15 minutes before moving forward. This short resting period will help solidify the breading ingredients, allowing it to stick to the chicken during the cooking process.
In a large Dutch oven or heavy-bottomed pot over medium-high heat, add oil and allow approximately 1-2 minutes for the oil to become hot.
Carefully, add one piece of coated chicken to the pan at a time. You may need to work in batches if all of your chicken pieces do not fit in the pan. Do not overcrowd your pan. Fry chicken on each side for approximately 6 minutes, depending on the thickness of the chicken or until the internal temperature is at least 165°F.
Preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack.
Place cooked chicken onto prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely.
How To Store Buttermilk Fried Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
How To Freeze and Reheat Buttermilk Fried Chicken
Cool fried chicken to about room temperature. Place pieces on a baking sheet lined with parchment paper. Place baking sheet with chicken into freezer and flash freeze for at least 1 hour. Remove chicken from baking sheet and place into a freezer-safe bag or container. Label and freeze for up to 3 months.
To reheat frozen fried chicken, preheat your oven to 350°F. Place the frozen fried chicken on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, or until the chicken is heated through and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F.
If you made this Buttermilk Fried Chicken recipe, let us know how it turned out down in the comments below!
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