How To Fry Chicken With Buttermilk

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Washington Published: October 4, 2023
How To Fry Chicken With Buttermilk

Craving the Perfect Fried Chicken? Try This Step-by-Step Guide on How to Fry Chicken with Buttermilk!

There’s nothing quite like the crispy and juicy goodness of fried chicken. And if you want to take your fried chicken game to the next level, using buttermilk in the recipe is the secret ingredient you’ve been missing. Not only does it add flavor and tenderness, but it also helps create that irresistible crunch on the outside. Ready to dive in? Read on to discover the perfect way to fry chicken with buttermilk!

What You’ll Need:

  • Chicken pieces (legs, wings, or breasts)
  • Buttermilk
  • All-purpose flour
  • Seasonings (salt, pepper, paprika, garlic powder, etc.)
  • Vegetable oil
  • A deep frying pan or Dutch oven
  • Tongs
  • Thermometer (to check oil temperature)
  • Paper towels

Step 1: Marinating in Buttermilk

To get the most flavorful and tender fried chicken, start by marinating your chicken pieces in buttermilk. Buttermilk not only adds a tangy taste but also helps to tenderize the meat. Place the chicken pieces in a bowl or a large ziplock bag and pour enough buttermilk over them to fully cover.

Step 2: Seasoning Time

While the chicken is enjoying its buttermilk bath, it’s time to season it up! In a separate bowl, mix together the all-purpose flour and your preferred seasonings. This is where you can get creative and add a personal touch to your fried chicken. Don’t be shy with the spices; they will infuse the chicken with delicious flavors.

Step 3: Coating the Chicken

Once the chicken has marinated for at least 30 minutes (but overnight is even better for maximum flavor), it’s time to coat it in the seasoned flour. Using tongs, remove the chicken from the buttermilk, allowing any excess liquid to drip off. Coat each piece of chicken thoroughly in the flour mixture, making sure it’s well coated on all sides. Place the coated chicken on a wire rack while you prepare the oil.

Step 4: Heating the Oil

Pour vegetable oil into a deep frying pan or Dutch oven, ensuring that there’s enough to fully submerge the chicken. Heat the oil over medium heat until it reaches a temperature of approximately 350°F (175°C). Using a thermometer, you can monitor the oil temperature accurately.

Step 5: Time to Fry

Carefully lower the coated chicken pieces into the hot oil. Be cautious here, as the oil can splatter. You don’t want any oil burns on your hands or arms! Fry the chicken for about 15-20 minutes, flipping halfway through, until it turns golden brown. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.

Step 6: Draining and Resting

Once the chicken reaches the perfect golden color and the internal temperature is safe, use tongs to remove the chicken from the oil. Place the fried chicken on a paper towel-lined plate or a wire rack to drain excess oil. Let it rest for a few minutes to cool down slightly and allow the flavors to settle.

Step 7: Time to Indulge!

Finally, it’s time to indulge in your homemade and mouthwatering fried chicken with buttermilk! Serve it hot and crispy alongside your favorite side dishes like mashed potatoes, coleslaw, or cornbread. Trust us; this will be an unforgettable meal that will satisfy your cravings and impress your family and friends!

So, the next time you’re yearning for some deliciously fried chicken, don’t forget to give this buttermilk recipe a try. With its moist and tender meat and perfectly crispy crust, you’ll have everyone asking for seconds. Happy frying!

Can I use any type of chicken for this recipe?
Yes, you can use any type of chicken for frying with buttermilk. Whether it’s drumsticks, wings, breasts, or thighs, the recipe will work wonderfully with all cuts of chicken.
How long should I marinate the chicken in buttermilk?
It is recommended to marinate the chicken in buttermilk for at least 1 hour, but for best results, you can marinate it overnight. This allows the buttermilk to tenderize the chicken and infuse it with flavor.
Can I substitute regular milk for buttermilk?
While buttermilk is preferred for its tangy flavor and ability to tenderize the chicken, you can substitute regular milk in a pinch. However, the end result may not be as moist or flavorful.
Should I season the chicken before or after marinating in buttermilk?
It is best to season the chicken before marinating it in buttermilk. This allows the spices to penetrate the meat and enhance its flavor. You can also add additional seasoning to the flour mixture for an extra kick.
Can I reuse the leftover buttermilk marinade?
It is not recommended to reuse the leftover buttermilk marinade due to food safety concerns. Raw chicken may have contaminated the marinade, and it is best to discard it to avoid any risk of foodborne illness.
Can I oven-bake the chicken instead of frying it?
Yes, if you prefer a healthier alternative, you can oven-bake the chicken after marinating it in buttermilk. Simply place the chicken on a baking sheet lined with parchment paper, and bake it at a high temperature (around 425°F/220°C) until it is crispy and cooked through.
How do I know when the chicken is cooked properly?
The best way to ensure the chicken is cooked properly is by using a meat thermometer. The internal temperature should reach 165°F (74°C) for chicken to be considered fully cooked. Additionally, the chicken should have a golden brown crust and the juices should run clear when pierced with a fork.