Name: Easy Buttermilk Fried Chicken Recipe
Prep time: 5 min
Cook time: 33 min
Total time: 6 h 38 min
Yield: 4
Cuisine: American
Ingredients: 1 chicken; 2 cups buttermilk; 2 cups all-purpose flour; 2 tsp salt; 2 tsp pepper; coconut oil

This easy buttermilk fried chicken recipe promises crispy, flavorful chicken with minimal effort. Perfect for any occasion, it combines the tangy richness of buttermilk with a crunchy, golden crust, ensuring each bite is delightful.

Photos of Easy Buttermilk Fried Chicken Recipe

Coconut oil might not be a staple in every household, but its high smoke point and unique flavor make it perfect for frying. If you don’t have this at home, be sure to pick it up at the supermarket.

Ingredients for Easy Buttermilk Fried Chicken Recipe

Chicken: The main protein for the dish, providing a tender and juicy base.

Buttermilk: Adds tanginess and helps tenderize the chicken.

All-purpose flour: Forms the crispy coating when fried.

Salt: Enhances the flavor of the chicken and the coating.

Pepper: Adds a mild heat and depth of flavor to the coating mixture.

Coconut oil: Used for frying due to its high smoke point and subtle sweetness.

One reader, Bendicty Gauthier says:

This easy buttermilk fried chicken recipe is a game-changer! The chicken turns out incredibly juicy and flavorful with a perfect crispy coating. The coconut oil adds a unique touch. Simple to follow and absolutely delicious. A must-try for any fried chicken lover!

Bendicty Gauthier

Techniques Required for Making Buttermilk Fried Chicken

How to marinate chicken: Place chicken pieces in a bowl or a resealable plastic bag, pour buttermilk over them, cover or seal, and refrigerate for 6 to 12 hours.

How to coat chicken: Remove chicken from the buttermilk, let excess drip off, then dredge each piece in a mixture of flour, salt, and pepper until fully coated.

How to fry chicken: Heat about 1 inch of coconut oil in a pan over medium heat. Fry the chicken pieces for 4 minutes on each side until golden brown.

How to bake chicken: Preheat the oven to 350 degrees F. Place fried chicken on a baking sheet with a wire rack and bake for 25 minutes or until the internal temperature reaches 180 degrees F.

How To Make Easy Buttermilk Fried Chicken

Buttermilk fried chicken is always best when served fresh from the fryer. When you’re craving for good’ol fried chicken, this recipe does the trick.

Preparation: 5 minutes

Cooking: 33 minutes

Marinating Time Time: 6 hours

Total: 6 hours 38 minutes

Serves:

Ingredients

1chickenbutchered
2cupsbuttermilk
2cupsall-purpose flourunbleached
2tspsalt
2tsppepper
coconut oilfor frying

Instructions

Marinate chicken pieces in buttermilk, covered, for 6 to 12 hours in the refrigerator.
Preheat the oven to 350 degrees F.
Combine flour, salt, and pepper in a large bowl. Take chicken out of the buttermilk and coat each piece with the flour mixture.
Put about 1-inch deep of coconut oil in a pan and fry the chicken for 4 minutes per side.
When all chicken is done, put on a baking sheet with a wire rack and bake the chicken the rest of the way for 25 minutes or until it reaches 180 degrees F.
Serve hot with your favorite dipping sauce.
Enjoy!

Nutrition

Calories: 982.52kcal
Fat: 53.57g
Saturated Fat: 19.48g
Trans Fat: 0.29g
Monounsaturated Fat: 19.48g
Polyunsaturated Fat: 10.12g
Carbohydrates: 54.49g
Fiber: 2.05g
Sugar: 6.05g
Protein: 66.46g
Cholesterol: 229.90mg
Sodium: 1146.71mg
Calcium: 191.33mg
Potassium: 838.27mg
Iron: 5.81mg
Vitamin A: 140.54µg
Vitamin C: 6.03mg

Crucial Technique Tip for Perfect Buttermilk Fried Chicken

To ensure a crispy coating on your fried chicken, let the flour mixture adhere to the chicken for about 10 minutes before frying. This resting period allows the flour to absorb some of the buttermilk, creating a better crust.

Time-Saving Tips for Preparing Buttermilk Fried Chicken

Marinate ahead: Prepare the chicken and marinate it in buttermilk the night before to save time on the day of cooking.

Pre-measure ingredients: Measure out the flour, salt, and pepper in advance to streamline the coating process.

Use a thermometer: Check the oil temperature with a thermometer to ensure it’s ready for frying, reducing guesswork and cooking time.

Batch fry: Fry multiple pieces of chicken at once, ensuring they don’t overcrowd the pan, to speed up the frying process.

Preheat oven early: Preheat the oven while frying the chicken to seamlessly transition to baking.

Substitute Ingredients For Easy Buttermilk Fried Chicken Recipe

chicken - Substitute with turkey: Turkey can be used as a leaner alternative to chicken, providing a similar texture and flavor profile.
buttermilk - Substitute with milk and lemon juice: Combine 2 cups of milk with 2 tablespoons of lemon juice or vinegar to mimic the acidity and tenderness provided by buttermilk.
all-purpose flour - Substitute with gluten-free flour: For those with gluten sensitivities, gluten-free flour can be used to achieve a similar coating and crispiness.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture, so adjust the recipe accordingly.
pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick to the dish, enhancing the overall flavor profile.
coconut oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and a high smoke point, making it a suitable alternative for frying.

Presenting Your Delicious Buttermilk Fried Chicken

Serve smaller portion sizes: Present the fried chicken in elegant, bite-sized pieces to enhance the dining experience and allow for a refined presentation.
Use decoration: Garnish the plate with fresh herbs like parsley or thyme to add a pop of color and a touch of sophistication.
Create a sauce drizzle: Accompany the fried chicken with a delicate drizzle of homemade dipping sauce on the plate, ensuring it complements the flavors without overwhelming them.
Add texture contrast: Include a small side of crisp coleslaw or pickled vegetables to provide a refreshing contrast to the rich, crispy chicken.
Use high-quality plating: Serve the dish on a sleek, modern plate with a clean design to highlight the golden-brown fried chicken and elevate the overall presentation.
Incorporate height: Stack the chicken pieces artfully to create visual interest and dimension on the plate, making the dish more appealing to the eye.
Finish with a touch of elegance: Lightly dust the plate with a sprinkle of smoked paprika or finely chopped chives for an added layer of flavor and a refined finish.

Essential Tools for Making Buttermilk Fried Chicken

Refrigerator: Used to marinate the chicken in buttermilk for 6 to 12 hours to ensure it absorbs the flavors and tenderizes.
Large bowl: Needed to combine the flour, salt, and pepper for coating the chicken.
Pan: Used to fry the chicken pieces in coconut oil.
Wire rack: Placed on a baking sheet to allow the chicken to bake evenly in the oven.
Baking sheet: Holds the wire rack and chicken while baking in the oven.
Oven: Preheated to 350 degrees F to bake the chicken after frying.
Meat thermometer: Ensures the chicken reaches an internal temperature of 180 degrees F for safe consumption.
Tongs: Used to handle the chicken pieces while frying and transferring them to the wire rack.
Measuring cups: Measure out the buttermilk and flour accurately.
Measuring spoons: Measure the salt and pepper precisely.
Paper towels: Used to drain excess oil from the fried chicken before baking.
Knife: Used to cut the chicken into pieces before marinating.
Cutting board: Provides a safe surface to cut the chicken.

Storing and Freezing Buttermilk Fried Chicken

Let the fried chicken cool completely before storing or freezing. This will help prevent the chicken from becoming soggy and ensure that it maintains its crispy texture.
To store leftover fried chicken in the refrigerator, place the cooled pieces in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Properly stored, the fried chicken will last for 3-4 days in the refrigerator.
If you want to freeze the fried chicken for longer storage, follow these steps:
1. Wrap each piece of cooled fried chicken individually in plastic wrap or aluminum foil.
2. Place the wrapped chicken pieces in a freezer-safe container or a resealable freezer bag, removing as much air as possible before sealing.
3. Label the container or bag with the date and contents for easy reference.
4. Freeze the fried chicken for up to 4 months.
To reheat refrigerated fried chicken, preheat your oven to 400°F (200°C). Place the chicken pieces on a baking sheet lined with parchment paper or a wire rack. Bake for 15-20 minutes, or until the chicken is heated through and the coating is crispy again.
For frozen fried chicken, you can reheat it directly from the freezer. Preheat your oven to 375°F (190°C) and place the frozen chicken pieces on a baking sheet lined with parchment paper or a wire rack. Bake for 25-30 minutes, or until the chicken is heated through and crispy.
Note: Reheating fried chicken in the microwave is not recommended, as it can result in a soggy coating and unevenly heated chicken. Always use the oven for the best results when reheating fried chicken.

How To Reheat Leftover Fried Chicken

The best way to reheat leftover fried chicken is in the oven. Preheat your oven to 375°F (190°C) and place the chicken pieces on a wire rack set over a baking sheet. This allows the hot air to circulate around the chicken, helping it to crisp up again.
Before placing the chicken in the oven, let it sit at room temperature for about 15 minutes. This helps the chicken reheat more evenly and prevents it from drying out.
Brush a little bit of melted butter or olive oil over the surface of the chicken. This will help to restore some of the moisture lost during the initial cooking process and will also help the skin to crisp up nicely.
Bake the chicken for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C). The exact time will depend on the size and thickness of your chicken pieces.
If you want to add some extra flavor, sprinkle a little bit of paprika, garlic powder, or your favorite seasoning blend over the chicken before reheating.
For a quicker option, you can also reheat your fried chicken in an air fryer. Preheat the air fryer to 375°F (190°C) and place the chicken pieces in the basket. Cook for about 5-7 minutes, or until heated through and crispy.
Avoid using the microwave to reheat your fried chicken, as this can make the skin soggy and the meat tough. If you must use the microwave, place the chicken on a microwave-safe plate and heat it in 30-second intervals until it's heated through.

Interesting Fact About Buttermilk Fried Chicken

A random fact about this recipe is that marinating the chicken in buttermilk not only adds flavor but also helps to tenderize the meat, making it juicier and more succulent when fried.

Is Making Buttermilk Fried Chicken at Home Cost-Effective?

This buttermilk fried chicken recipe is quite cost-effective for a household. The main ingredients, such as chicken, buttermilk, flour, and coconut oil, are relatively affordable and widely available. The marination process enhances the flavor without requiring expensive spices or herbs. Given the simplicity and accessibility of the ingredients, this recipe scores an 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $15-$20 USD, making it an economical choice for a delicious and satisfying meal.

Is Buttermilk Fried Chicken Healthy or Unhealthy?

The easy buttermilk fried chicken recipe, while delicious, is not particularly healthy. Here's why:

Deep frying the chicken in coconut oil adds a significant amount of saturated fat to the dish, which can contribute to heart disease and other health issues when consumed in excess.
The recipe calls for all-purpose flour, which is refined and lacks the nutrients found in whole grain flours.
The high sodium content from the salt in the flour mixture can be a concern for those with high blood pressure or other sodium-sensitive conditions.
The recipe does not include any vegetables or other nutrient-dense ingredients to balance out the meal.

To make this recipe healthier, consider the following suggestions:

Instead of deep frying, try oven-baking the chicken. Coat the marinated chicken pieces in the flour mixture, place them on a wire rack over a baking sheet, and bake at 400°F for 30-40 minutes or until the internal temperature reaches 165°F. This method will significantly reduce the amount of oil needed.
Replace half of the all-purpose flour with whole wheat flour or almond flour to increase the fiber and nutrient content of the coating.
Reduce the amount of salt in the flour mixture by half, and consider using herbs and spices like paprika, garlic powder, and onion powder to add flavor without relying on salt.
Serve the fried chicken with a side of roasted vegetables or a fresh salad to add vitamins, minerals, and fiber to the meal.
Use a yogurt-based dipping sauce instead of a high-calorie, high-fat option to further reduce the overall calorie and fat content of the dish.

Editor's Opinion on This Buttermilk Fried Chicken Recipe

This buttermilk fried chicken recipe is straightforward and promises a deliciously crispy result. Marinating in buttermilk ensures tender, flavorful meat. The use of coconut oil adds a unique twist, imparting a subtle sweetness. Frying before baking ensures a perfect crust while finishing in the oven guarantees thorough cooking. However, consider adding spices like paprika or garlic powder to the flour mixture for extra flavor. Overall, it's a solid recipe that balances ease and taste, perfect for a satisfying meal.

Enhance Your Easy Buttermilk Fried Chicken Recipe with These Unique Side Dishes:

Garlic Mashed Potatoes: Garlic Mashed Potatoes: Imagine the creamy, buttery goodness of mashed potatoes infused with the aromatic essence of roasted garlic. This side dish will perfectly complement the crispy texture of your buttermilk fried chicken, creating a harmonious balance of flavors.

Grilled Asparagus with Lemon Zest: Grilled Asparagus with Lemon Zest: Add a touch of elegance to your meal with tender asparagus spears, lightly charred on the grill and finished with a sprinkle of fresh lemon zest. The bright citrus notes will cut through the richness of the fried chicken, making each bite a refreshing delight.

Honey-Glazed Carrots: Honey-Glazed Carrots: Sweet and savory, these carrots are roasted to perfection and coated in a luscious honey glaze. The natural sweetness of the carrots pairs beautifully with the savory, crispy chicken, offering a delightful contrast that will leave your taste buds dancing.

Creamy Coleslaw: Creamy Coleslaw: A classic side dish that never fails to impress, this coleslaw is made with crunchy cabbage and carrots, all tossed in a tangy, creamy dressing. The cool, crisp texture and zesty flavor provide a refreshing counterpoint to the warm, fried chicken.

Cornbread Muffins: Cornbread Muffins: Soft, golden cornbread muffins with a hint of sweetness are the perfect accompaniment to your buttermilk fried chicken. These delightful little muffins add a comforting, homey touch to your meal, making it feel like a true Southern feast.

Delicious Alternatives to Buttermilk Fried Chicken

Crispy Southern Fried Chicken: Dive into the heart of Southern cuisine with this crispy delight. Marinated in a blend of spices and buttermilk, then fried to golden perfection, this dish promises a crunch in every bite. Perfect with a side of coleslaw and mashed potatoes.

Spicy Korean Fried Chicken: Experience a burst of flavors with this spicy and sweet Korean twist on fried chicken. Coated in a gochujang sauce, this dish is both crispy and succulent. Serve with pickled radishes and steamed rice for an authentic experience.

Garlic Parmesan Chicken Wings: Indulge in these garlic and parmesan infused wings that are perfect for any gathering. Baked to a crispy finish, these wings are tossed in a buttery garlic sauce and sprinkled with parmesan cheese. Best enjoyed with a side of celery sticks and blue cheese dip.

Honey Mustard Baked Chicken: Savor the sweet and tangy flavors of honey mustard in this baked chicken recipe. Marinated in a honey and mustard mixture, then baked to juicy perfection, this dish is both healthy and delicious. Pair with roasted vegetables and quinoa for a complete meal.

Buffalo Chicken Tenders: Get ready for a spicy kick with these buffalo chicken tenders. Coated in a hot sauce and butter mixture, these tenders are crispy on the outside and juicy on the inside. Serve with ranch dressing and carrot sticks for a classic combo.

Appetizers and Desserts That Complement Buttermilk Fried Chicken

Appetizers:

Stuffed Mushrooms: Elevate your appetizer game with these stuffed mushrooms. Start by selecting large, firm mushrooms and remove their stems. Create a savory filling using cream cheese, garlic, and herbs. Add a touch of Parmesan cheese for an extra layer of flavor. Bake until golden brown and serve warm for a delightful start to any meal.

Bruschetta: Impress your guests with a classic bruschetta. Begin with slices of toasted baguette brushed with olive oil. Top each slice with a mixture of diced tomatoes, basil, and garlic. Drizzle with balsamic glaze and sprinkle with sea salt for a burst of fresh, vibrant flavors. This simple yet elegant appetizer is perfect for any gathering.

Desserts:

Chocolate Lava Cake: Imagine a rich, chocolate lava cake with a molten center that oozes out as you take your first bite. The exterior is perfectly baked to a slight crisp, while the inside remains gooey and warm. Pair this decadent treat with a scoop of vanilla ice cream and a drizzle of raspberry sauce for a delightful contrast of flavors and temperatures. The combination of chocolate and raspberry creates a symphony of sweetness and tartness that will leave your taste buds dancing.

Lemon Meringue Pie: Picture a lemon meringue pie with a buttery, flaky crust that crumbles at the touch of your fork. The filling is a tangy lemon curd that balances sweetness and acidity perfectly. Topping it off is a cloud of meringue, lightly browned to perfection, adding a light and airy texture to each bite. Serve this pie chilled for a refreshing end to your meal, and consider garnishing with a few fresh lemon zest curls for an extra burst of citrus aroma.

Why trust this Easy Buttermilk Fried Chicken Recipe:

This easy buttermilk fried chicken recipe is a must-try for anyone craving crispy, flavorful fried chicken. The buttermilk marinade tenderizes the chicken, ensuring juicy meat, while the flour coating creates a perfect crunchy crust. Using coconut oil for frying adds a unique, subtle flavor. Baking the chicken after frying ensures it's cooked through without being greasy. Trust this recipe for a delicious and satisfying meal that’s simple to prepare and sure to impress.

Want to share your experience making this Easy Buttermilk Fried Chicken Recipe or have any tips to enhance the flavors? Join the discussion in the Recipe Sharing forum section!

FAQ:

How long should I marinate the chicken in buttermilk?

I recommend marinating the chicken for at least 6 hours, but if you have the time, letting it sit for up to 12 hours will make it even more tender and flavorful.

Can I use a different oil instead of coconut oil?

Absolutely! You can use vegetable oil, canola oil, or even peanut oil if you prefer. Just make sure the oil has a high smoke point for frying.

Do I need to use a wire rack when baking the chicken?

Yes, using a wire rack helps the heat circulate around the chicken, ensuring it gets crispy all over. If you don't have a wire rack, you can place the chicken directly on the baking sheet, but it might not be as crispy.

What if I don't have buttermilk? Can I use a substitute?

If you don't have buttermilk, you can make a quick substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for about 5 minutes before using.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 180 degrees F. You can use a meat thermometer to check this. If you don't have one, make sure the juices run clear when you cut into the chicken, and there's no pink meat.