Buttermilk Fried Chicken is a classic dish known for its crispy coating and juicy meat. This southern favorite is perfect for family dinners, picnics, or any gathering. With the right combination of spices and a simple brining process, you can bring the taste of comfort food right to your table.
Why Make This Recipe
There are many reasons to make Buttermilk Fried Chicken. First, it’s delicious! The buttermilk helps to tenderize the chicken, making it incredibly juicy. Second, the crispy crust is made from a flavorful blend of spices, giving every bite a delicious kick. Finally, it’s a fun recipe to make and share with friends and family. Whether you’re a seasoned cook or a beginner, you can enjoy the satisfaction of creating a homemade fried chicken meal.
How to Make Buttermilk Fried Chicken
Ingredients:
- 8 cups cold water
- ½ cup kosher salt
- 1 lemon (grated zest & sliced)
- 6 bay leaves
- 1 tablespoon black peppercorns
- ¼ cup Flat Leaf Parsley (Italian parsley)
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tablespoons honey
- 1 head garlic (skin left on and cloves smashed)
- 10 pieces chicken (skin-on and bone-in (whole breast cut in half))
- 2 cups all-purpose flour
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1½ teaspoons sweet paprika
- 1½ teaspoons cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 quart buttermilk
- 10 cups peanut oil
Directions:
For the Brine:
- In a large bowl, mix the cold water and kosher salt until dissolved.
- Add the lemon zest and slices, bay leaves, black peppercorns, parsley, rosemary, thyme, honey, and smashed garlic.
- Stir well and add the chicken. Make sure the chicken is fully submerged.
- Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
For Frying the Chicken:
- After brining, remove the chicken and let it drain.
- In a large bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Pour the buttermilk into another bowl.
- Dip each piece of chicken first in the buttermilk, then coat with the flour mixture. Make sure each piece is well-coated.
- Heat peanut oil in a large pot or deep fryer to 350°F (175°C).
- Carefully add the chicken pieces to the oil in batches. Fry until golden brown and cooked through, about 15-18 minutes for pieces.
- Remove the chicken and place it on a wire rack to drain excess oil.
How to Serve Buttermilk Fried Chicken
Buttermilk Fried Chicken is best served hot and fresh. You can enjoy it on its own or pair it with sides like coleslaw, mashed potatoes, or cornbread. Drizzle a little honey or hot sauce on top for an extra kick!
How to Store Buttermilk Fried Chicken
Leftover Buttermilk Fried Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 375°F (190°C) until heated through to maintain its crispiness.
Tips to Make Buttermilk Fried Chicken
- For extra flavor, let the chicken marinate in the brine overnight.
- Make sure the oil is hot before frying to ensure a crispy exterior.
- Use a thermometer to check the chicken’s internal temperature; it should reach 165°F (74°C).
Variation
You can change the spices for the flour coating to suit your taste. Add a bit of lemon pepper for a fresh twist or reduce the cayenne if you prefer a milder flavor.
FAQs
1. Can I use a different type of oil for frying?
Yes, you can use vegetable oil or canola oil, but peanut oil has a higher smoke point and is recommended for frying.
2. How can I make the chicken less spicy?
Simply reduce or omit the cayenne pepper from the coating mix.
3. Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken pieces, but cooking times may vary. Ensure the chicken is cooked through before serving.
Enjoy your homemade Buttermilk Fried Chicken and share it with those you love!
Buttermilk Fried Chicken
Ingredients
For the Brine
- 8 cups cold water For the brining process.
- ½ cup kosher salt
- 1 piece lemon (grated zest & sliced) Add both zest and slices.
- 6 pieces bay leaves
- 1 tablespoon black peppercorns
- ¼ cup Flat Leaf Parsley (Italian parsley)
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tablespoons honey
- 1 head garlic (skin left on and cloves smashed)
- 10 pieces chicken (skin-on and bone-in, whole breast cut in half) Ensure skin-on and bone-in for best results.
For the Coating
- 2 cups all-purpose flour
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1½ teaspoons sweet paprika
- 1½ teaspoons cayenne pepper Adjust for spice preference.
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For Frying
- 1 quart buttermilk For dipping the chicken.
- 10 cups peanut oil Recommended for frying.
Instructions
For the Brine
- In a large bowl, mix the cold water and kosher salt until dissolved.
- Add the lemon zest and slices, bay leaves, black peppercorns, parsley, rosemary, thyme, honey, and smashed garlic.
- Stir well and add the chicken. Make sure the chicken is fully submerged.
- Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
For Frying the Chicken
- After brining, remove the chicken and let it drain.
- In a large bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Pour the buttermilk into another bowl.
- Dip each piece of chicken first in the buttermilk, then coat with the flour mixture. Make sure each piece is well-coated.
- Heat peanut oil in a large pot or deep fryer to 350°F (175°C).
- Carefully add the chicken pieces to the oil in batches. Fry until golden brown and cooked through, about 15-18 minutes for pieces.
- Remove the chicken and place it on a wire rack to drain excess oil.
