Who doesn’t love homemade fried chicken? This recipe may seem tedious, but it really comes together pretty quickly, and all of that hard work pays off with every crunchy bite!
I like to serve this with my homemade fried potato chips, and a fresh-from-the-garden salad with homemade buttermilk ranch dressing. This recipe is perfect for a busy weeknight!
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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.
I used boneless, skinless chicken breasts for this recipe, but you can certainly use your
preference. The buttermilk will help the chicken soak up all of that tangy goodness and helps to make it extra tender. To make this marinade, I like to use basic pantry ingredients like salt, pepper, paprika, garlic powder, and onion powder.
For the breading you’ll need all-purpose flour, cornmeal, salt, pepper, and turmeric. I love using turmeric when making fried chicken because it really helps give the coating that delicious golden color.
Ingredients (serves 6)
3 boneless, skinless chicken breasts, sliced in half lengthwise
Marinade:
2 cups buttermilk
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Breading:
2 cups all-purpose flour
1 cup cornmeal
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon turmeric
½ to 1 cup vegetable oil
Directions
In a large bowl, combine all marinade ingredients. Add chicken to the mixture, pressing each
piece into the liquid to ensure all are well coated. Cover bowl with a plate, plastic wrap, or lid. Store in refrigerator for at least 1 hour but no longer than 24 hours.
In a 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 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 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 pan 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. Don't overcrowd your pan.
Fry chicken on each side for approximately 3-6 minutes depending on the thickness of chicken or until the internal temperature is at least 165 degrees.
Transfer cooked chicken to a paper towel-lined plate or a wire rack over a baking sheet and allow to cool for approximately 5-10 minutes before serving.
Leftovers are rare in our house but if you should be so lucky, try them on my honey butter yeast rolls for a delicious chicken sandwich!
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