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Buttermilk Fried Chicken Recipe
Fried chicken can be so easy to buy these days, but it doesn't hold a candle to honest to goodness, mouthwatering, homemade fried chicken. If you’ve never made it yourself, then it might be time to scratch it off your bucket list and get frying. This classic recipe is the real deal with a golden, crunchy buttermilk batter that tastes great hot or cold.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
In a large pot, Dutch oven, or deep fryer, bring 2 inches of oil to 325 degrees.
2
In a large bowl, whisk together flour, garlic powder, onion powder, cayenne pepper, 2 tablespoons salt, and 2 tablespoons pepper until combined.
garlic powder1 tablespooncayenne pepper1 teaspoons
3
In a second large bowl, add buttermilk. Set next to bowl with flour mixture.
buttermilk (see note 1)2 cups
4
Starting with chicken breast and working with one piece of chicken at a time, dredge in flour mixture. Dip in buttermilk, tap on the side of the bowl lightly to remove excess, and return to flour mixture.
buttermilk (see note 1)2 cups
5
Firmly and thoroughly press and pinch flour mixture on to chicken (the chicken must be well-coated for the best possible crunch). Place in hot oil.
6
Repeat with remaining chicken pieces and place in hot oil in this order: breast, thighs, legs, wings. There should be 8 pieces of chicken in hot oil.
7
Set a timer for ⏱️ 15 minutes. When the timer expires, use an internal thermometer to check the temperature of the breast (it should be 165 degrees or higher).
8
Remove chicken from oil and drain on paper towels. Cool ⏱️ 10 minutes before serving.
Nutrition Facts
calories
796 kcal
fat Content
33 g
serving Size
2 pcs
fiber Content
3 g
sugar Content
3 g
sodium Content
199 mg
protein Content
45 g
cholesterol Content
171 mg
carbohydrate Content
77 g
saturated Fat Content
10 g
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