Buttermilk Fried Chicken

Total Time:
2 hr
Prep:
30 min
Inactive:
1 hr
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
Directions

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

Photograph by Mark Peterson


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    I made this exactly as written. Had to throw it away - not at all good tasting. Very disappointed. Husband didn't like it either. Will not be making this again.
    Very tender and very tasty. My mom and I just had this tonight for dinner. I thank all of you for your helpful reviews. I seasoned my chicken with the same seasoning for the flour. I used goat kefir instead of buttermilk. I marinated the chicken for 2 hours by accident (I was on the phone..). I did let the floured chicken rest for half an hour. The taste was to die for and so tender. I also pan fried (cast iron skillet) and not deep fried using about half an inch of walnut and sesame seed oil. So,15 min skin side down and 15 min on second side. I think this would have been a 3 star rating had I followed the recipe to the letter. I didn't use the required amount of salt because we use very little salt in our cooking. So, seasoning the food is very important.
    WOW!!!!!!!!!!!!!!!! I just got to say that this was one of the best fried chicken I've ever eaten, and the thing about this, is that it has such simple ingredients...Definitely doing this again, and I'm not to fond of fried food.
    Followed instructions and even let it sit before frying, used a sugar thermometer to test the oil. But still the flour just fell off while frying. Also I had issues with the breasts not cooking all the way through.
    The flour needs a lot more seasoning to taste professional. Also, it helps a great deal to let your chicken rest on a wire rack after you dredge it in flour. Wait 20-30 minutes before cooking and the coating won't tend to slide off the chicken when you are eating it.
    I read an excerpt of a viewer who thought the buttermilk chicken was too mushy. I think viewers should put a very small amount of oil on the pan.
    JUST FROM READING THESE GREAT REVIEWS I'M GOING TO DEFINITELY COOK THIS RECIPE. GOING TO RATE IT 5 STARS AHEAD OF TIME BUT WILL BE BACK TO SEE IF IT STANDS UP 2 FIVE STARS..............GETTING HUNGRY NOW............LOL
    This was very good. I have cut way down on use of salt and it was flavorful and liked the fact that there was not a ton of salt in it, as you get from supermarket prepared fried chicken. It was crunchy and you got a hint of spices in coating. I will make it again and again and again. Yummy.
    To Richardpurtell - You should at least try the recipe and then make comments. Others found it delicious and I for one will try this recipe.
    Anytime I see a fried chicken recipe that tells me to season my flour, I immediately disregard it. Many spices lose their flavors when exposed to extremely hot oil. Black pepper also burns really easily. I guarantee this recipe would taste a lot better if the chicken was seasoned, not the flour....Only salt should be used for flour, in my opinion.
    This is the first time I've been successful with fried chicken! The recipe is perfect.
    Best fried chicken recipe I have found. Very simply stated, not over done. My husband loved it.
    Easy preparation. Great taste. A keeper.
    My husband and I really enjoyed this recipe. The chicken came out perfect at the 15 minutes the recipe called for. It was perfectly browned and crispy. The only thing I would do different is add some season salt to the flour mixture next time.
    I liked this recipe, only my 2nd time ever doing fried chicken, i liked this much better than the first one I tried. My kids came back for seconds so I must have done something right! ^_^
    While I usually shy away from deep-fried recipes for health purposes, I made an exception for Memorial Day weekend and I am glad I did! This recipe is easy and fantastic! The chicken is moist and yummy and the crust is crispy and perfect! This is a definite keeper for when we want to get greasy and enjoy a yummy treat!
    I made the recipe and I can't tell you how much my family enjoyed it! It will be a Sunday dinner favorite from now on!
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