Crispy Buttermilk Fried Chicken

By
Danilo Alfaro
Danlio Alfaro
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
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Updated on 06/28/19
Buttermilk fried chicken
Daniel Loiselle / Getty Images
Prep: 20 mins
Cook: 40 mins
Marinating Time: 12 hrs
Total: 13 hrs
Servings: 5 servings
Nutrition Facts (per serving)
1060 Calories
57g Fat
29g Carbs
103g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 1060
% Daily Value*
Total Fat 57g 74%
Saturated Fat 16g 81%
Cholesterol 314mg 105%
Sodium 1140mg 50%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 10%
Protein 103g
Calcium 260mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The usual seasoning methods for fried chicken are either to coat the chicken in a flavorful batter or dredge it in seasoned flour. Both methods will make excellent fried chicken, but this recipe uses the seasoned flour approach because it works better with skillet frying (as opposed to deep frying). Plus the buttermilk marinade makes for juicy, tasty meat. This chicken is sure to be a hit with your friends.

Ingredients

  • 1 whole chicken (about 4 pounds, cut up into 8 pieces)
  • For the Marinade:
  • 2 cups buttermilk
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 2 cloves garlic (peeled and smashed)
  • For the Seasoned Flour:
  • 2 cups flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 inch vegetable oil (or shortening for frying)

Steps to Make It

  1. Cut the chicken breasts in half crosswise with a sharp knife. The breasts are much larger than the other pieces, so cutting them in half lets all the pieces cook more evenly.

  2. Combine the marinade ingredients in a large dish and stir to blend. Add the chicken and coat it with the marinade. Cover with plastic and refrigerate overnight.

  3. Remove the chicken from the marinade and let it air dry at room temperature for half an hour on a rack with a sheet pan underneath.

  4. Combine the seasoned flour ingredients in a shallow pan and stir to blend.

  5. Add the shortening or oil to the pan, no higher than half an inch deep. If you add too much oil, it could boil over when you add the chicken. (This isn't an issue if you're using a deep pot like a Dutch oven rather than a skillet, but there's still no need to use any more oil than you have to.)

  6. Heat the oil for 5 or 6 minutes, until it's at 350 F. It's best to use a thermometer to measure the temperature and be sure to use one that's accurate. If the oil isn't hot enough, the chicken will be too greasy.

  7. Dredge 5 pieces of the chicken in the seasoned flour and carefully add them to the oil. Cook for 10 minutes, then carefully flip them and cook for 10 more minutes or until the juices run clear and the breading is golden brown. Drain on paper, bring the oil back to 350 F and repeat with the remaining chicken pieces.