Description
Classic buttermilk fried chicken that is juicy on the inside and crispy on the outside. Marinated in buttermilk for tenderness and coated in a seasoned flour mixture, this comfort food favorite delivers a golden, crunchy crust and flavorful meat.
Ingredients
- 1 whole chicken (3–4 pounds), cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 8 hours or overnight.
- In a large bowl, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
- Remove chicken pieces from the buttermilk and allow excess marinade to drip off.
- Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly so the coating sticks.
- Heat about 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Carefully place chicken pieces in the hot oil and fry in batches to avoid overcrowding.
- Cook for about 12–15 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire rack or paper towels to drain excess oil.
- Allow the chicken to rest for a few minutes before serving.
Notes
- Marinating overnight produces the most tender and flavorful chicken.
- Cornstarch helps create an extra crispy crust.
- Maintain oil temperature around 350°F (175°C) to avoid greasy chicken.
- Fry in batches so the oil temperature does not drop.
- Leftover chicken can be refrigerated for up to 3 days.
- Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
