How To Make Buttermilk Fried Chicken
Crispy and flavorful fried chicken marinated in tangy buttermilk.
Serves:
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
Instructions
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In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well.
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Add chicken thighs to the buttermilk mixture and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
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In a shallow dish, mix together flour, salt, and pepper.
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Heat vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C).
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Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the flour mixture, coating it well on all sides.
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Carefully lower the chicken into the hot oil, skin side down. Fry for about 10 minutes until the skin is golden brown and crispy.
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Flip the chicken and fry for an additional 10 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
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Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
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Serve the buttermilk fried chicken hot and enjoy!
Nutrition
- Calories : 698kcal
- Total Fat : 40g
- Saturated Fat : 11g
- Cholesterol : 187mg
- Sodium : 1216mg
- Total Carbohydrates : 46g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 37g
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