Buttermilk Fried Chicken

Oh boy, Buttermilk Fried Chicken… it’s not just an American classic, it’s a universal comfort food. Picture this – succulent chicken pieces, marinated in tangy buttermilk then coated in a flavorful crust before being deep-fried to a perfect, golden-brown finish. The combination of crunchy coating and juicy, tender meat makes for a heavenly bite every time. Whether you’re serving up a family weekend feast or dishing up for a backyard barbecue, this Buttermilk Fried Chicken fits the bill. I just love how the depth of flavor- with that smidge of tanginess, lures you in for more. I’m certain y’all will feel the same way about it too.

This recipe is pretty straight forward folks. It’s one of those that requires simple ingredients but gives an extraordinary outcome. In my books, the star of the show is the buttermilk which tenderizes the chicken, thereby keeping it moist and flavorful. Prepping takes around 30 minutes, and your cooking time should be about 20 minutes. So, in under an hour, you’ll have this mouthwatering dish ready.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4 people
• Yield: 8 pieces

Alright, enough with the chit chat. Let’s get down to the nitty-gritty of making some excellent Buttermilk Fried Chicken, shall we?

Ingredients & Equipment You’ll Need

• 8 pieces of Chicken
• 2 cups of Buttermilk
• 2 cups of All-purpose flour
• 1 tablespoon of Garlic powder
• 1 tablespoon of Onion powder
• 2 teaspoons of Cayenne pepper
• Salt & Pepper to taste
• Vegetable oil for deep frying

Equipment

• A large mixing Bowl
• A deep Fryer or a large frying Pan

In this recipe, buttermilk isn’t just a name, it is the backbone. It not only tenderizes the chicken but also gives a rich, luscious flavor. Garlic and Onion powder are our flavor agents. Whilst the Cayenne provides that kick we all need from a good fried chicken. If you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 10 minutes. The flour is for that crispy, crunchy coating we all adore. Now, let’s get movin’!

How To Make Buttermilk Fried Chicken

1. First things first, marinate the chicken in buttermilk for a minimum of 30 minutes. The longer, the better.
2. Next, combine the flour, garlic & onion powder, and the cayenne pepper in a bowl. Season with salt.
3. Take the marinated chicken pieces, let the excess buttermilk drip off and then dredge them in the flour mixture. Make sure every corner is well coated.
4. Heat the vegetable oil in a deep fryer or a large frying pan. The oil should be about 350-375oF (175-190oC).
5. Carefully drop the chicken pieces into the oil. Don���t overcrowd the pan. Fry the chicken until it���s golden brown and crispy. This should take about 15-20 minutes.
6. Drain the cooked chicken on paper towels to rid of excess oil. Season with a sprinkle of salt while it���s still hot.
7. Let it cool down a little before serving. Enjoy your Buttermilk Fried Chicken!

Tips For The Best Results

• Use buttermilk if possible for a rich flavor.
• Don’t rush the cooking process. Let the chicken pieces fry at their own pace to ensure they’re cooked inside-out.

Storage Tips

• Store the leftovers in an airtight container in the refrigerator for up to 3 days.
• You can also freeze them for up to 1 month.

Frequently Asked Questions

Q: Can I marinate the chicken overnight?
A: Absolutely! The longer you marinate, the more flavorful the chicken.

Q: Can I bake this instead of frying?
A: You definitely can, but the texture and flavor won’t be exactly the same.

Q: What can I serve this with?
A: You can serve this with a side of coleslaw, mashed potatoes or fries.

Q: Can I use boneless chicken?
A: Yes, you can. However, bone-in chicken stays juicier and more flavorful.

Q: Can I use another type of flour?
A: I recommend sticking with all-purpose flour for this recipe.

Nutritional Facts of Buttermilk Fried Chicken

This dish packs about 500 calories per serving, with around 25g of fat, 40g of protein and 25g of carbohydrates.

After all is said and done, I personally can’t resist a good Buttermilk Fried Chicken every once in a while. It’s a definite crowd-pleaser. Try serving it up with some coleslaw & mashed potatoes. It���s a heavenly combo. Go ahead, give it a whirl folks and thank me later!