
Buttermilk Fried Chicken
15 ReviewsButtermilk Fried Chicken
15 Reviews-
Prep Time: 90 min
-
Cook Time: 40 min
-
Serves 6
- 294
Calories
- 18G
Protein
- 387MG
Sodium
- 3G
Sat.fat
- 0G
Sugar

Ingredients

2 cups buttermilk
3 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. salt
2 tsp. garlic powder
1 tsp. black pepper
vegetable oil for frying
Marinate
Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.

Marinate
Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.
Shake
In another resealable plastic bag, combine flour, baking powder, salt, garlic powder and black pepper. Shake to mix well. Move one piece of chicken at a time from marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.

Shake
In another resealable plastic bag, combine flour, baking powder, salt, garlic powder and black pepper. Shake to mix well. Move one piece of chicken at a time from marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.
Fry
Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry chicken a few pieces at a time so oil doesn’t cool down. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Chicken is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep chicken crispy.
Don’t have a deep-fry thermometer? You can tell when oil is hot enough with a wooden spoon. Stick spoon into oil so that handle touches bottom of pot. Oil will bubble around handle when it’s hot enough for frying.

Fry
Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry chicken a few pieces at a time so oil doesn’t cool down. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Chicken is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep chicken crispy.
Don’t have a deep-fry thermometer? You can tell when oil is hot enough with a wooden spoon. Stick spoon into oil so that handle touches bottom of pot. Oil will bubble around handle when it’s hot enough for frying.
Serve
Serve hot. Or cool chicken to room temperature. Place it in a sealed container and refrigerate to enjoy the next day

Serve
Serve hot. Or cool chicken to room temperature. Place it in a sealed container and refrigerate to enjoy the next day
Buttermilk Fried Chicken


I can't wait to try it, the steps are so easy and the ingredients are easy to source.
Ewomazino
Best recipe of all time
Anne
Looks DELICIOUS cant wai to make it!
Sherry
I will try it THis WEEKEND, yummy
Lindela
Winner Winner chiken dinner
Devarsh
Good recipe. I made this over thr weekend. Love this one. Will make again
Pat (3)
Beautiful fried chicken the best I've tried did add onion powder and garlic powder as well family loved it ????????
Karen (2)
In my humble opinion, this is the only way to make Fried chicken!
Ellana *
Added onion powder and paprika to help it
Money Honey
This is very easy to make!! Thanks
Donald Rudolph Fruean
This chicken looks so good I am about to try it!
Sharon D Story
Wow ! This was easy and so yummy!! Thanks!
Bonnie Levy
winner chicken dinner
Moses Adams
I think i will make next year
Linda Melendez
Bland bland bland. I'm trying to figure out why all the 5 stars. Chicken was beyond bland
Jane Doe