Buttermilk Fried Chicken

Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
Ingredients

Main Course
  • 3 pounds of chicken parts (thighs, drumsticks, wings, breasts), skin-on, bone-in
  • 2 cups buttermilk (can also use plain yogurt thinned with a little milk)
  • 1 large onion, sliced
  • 1/4 cup chopped mixed fresh herbs (parsley, thyme, tarragon) or a teaspoon each of the dried herbs.
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cups flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1 teaspoon cayenne pepper
  • Salt and pepper
  • 2 cups canola oil, rice bran oil, grapeseed oil, peanut oil or other high smoke-point oil

Blue cheese dip
  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/2 cup mayonnaise
  • 1 Tbsp white wine vinegar or white vinegar
  • 1 clove garlic, minced
Directions
  • Marinate chicken in buttermilk mixture: Mix the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely. Marinate overnight (at least 8 hours).
  • Drain chicken, prepare bag with flour and seasonings: Place chicken pieces in a colander and let drain of excess buttermilk mixture. In a large paper or plastic (sturdy) bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper.
  • Heat oil in thick-bottomed pan: Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F. Remember when working with hot oil, always have a pan lid close by.
  • Coat chicken pieces with flour: Place chicken pieces in bag with flour mixture and shake until thoroughly coated.
  • Fry the chicken: Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken.
  • Remove to rack to drain of excess oil: Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

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