Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Bone-in, Skin-on Chicken Thigh; 4 pieces Chicken Drumstick; 4 cups Buttermilk; 1 teaspoon Salt; 3 cups Vegetable or Peanut Oil; 2 teaspoons Sweet Paprika; 2 teaspoons Garlic Powder; 2 teaspoons Onion Powder; 1 teaspoon Black Pepper; 1 teaspoon Chicken Bouillon Powder; 1 teaspoon Dry Mustard; 1 teaspoon Dried Thyme; 0.5 teaspoon Smoked Paprika; 1 teaspoon Kosher Salt; 2 cups All-Purpose Flour; 2 tablespoons Cornstarch; 1 tablespoon Baking Powder; 1 serving Ranch Dressing; 1 serving Blue Cheese Dressing; 1 serving Hot Honey; 1 serving Crystal Hot Sauce

AMERICAN·NON-VEGSource

Crispy, golden fried chicken with juicy, tender meat. A family-friendly comfort food classic.

2h 50m4Servings

Nutrition

832kcal

56gProtein

68gCarbs

38gFat

Ingredients

FRIED CHICKEN

Bone-in, Skin-on Chicken Thigh

4 pieces

Chicken Drumstick

4 pieces

Buttermilk

4 cups

Salt

1 teaspoon

Vegetable or Peanut Oil

3 cups

DRY DREDGE

Sweet Paprika

2 teaspoons

Garlic Powder

2 teaspoons

Onion Powder

2 teaspoons

Black Pepper

1 teaspoon

Chicken Bouillon Powder

1 teaspoon

Dry Mustard

1 teaspoon

Dried Thyme

1 teaspoon

Smoked Paprika

0.5 teaspoon

Kosher Salt

plus more to taste

1 teaspoon

All-Purpose Flour

2 cups

Cornstarch

2 tablespoons

Baking Powder

1 tablespoon

FOR SERVING

Ranch Dressing

Optional

1 serving

Blue Cheese Dressing

Optional

1 serving

Hot Honey

Optional

1 serving

Crystal Hot Sauce

Optional

1 serving

Equipment

Dutch Oven

Instructions

1Marinate the Chicken

Combine

In a large resealable bag or 9x13-inch dish, combine the chicken pieces, buttermilk, and salt.

Marinate

Toss gently to coat, then cover and refrigerate for at least two hours or up to six hours.

2Prepare for Frying

10m

Set up Racks

Line two sheet trays with wire racks. Top one of the racks with paper towels for draining.

Preheat Oven (Optional)

Preheat the oven to 300°F (165°C). This step is optional for finishing the chicken, if needed.

Mix Dredge

In a large bowl, whisk together all the dredge ingredients and spices.

3Bread the Chicken

10m

Add Marinade to Flour

Spoon a few tablespoons of the buttermilk marinade into the flour mixture, and use fingertips to rub it in, creating craggly bits for extra crunch.

Dredge Chicken

Working one at a time, lift the chicken pieces from the marinade, allowing the excess to drip off. Firmly press each piece into the flour mixture, flipping and pressing to coat fully.

Transfer to Rack

Transfer the breaded chicken to the clean wire rack.

4Fry the Chicken

30m

Heat Oil

In a Dutch oven or heavy-bottomed pot, add about three inches of oil, and heat to 325°F (163°C).

Fry in Batches

Working in batches, fry two to four pieces of chicken at a time, making sure not to overcrowd the pot.

Cook to Temperature

Maintain the oil temperature at 325°F (163°C), and fry until the chicken reaches an internal temperature of 170°F (77°C). If the outside is browning too quickly before the chicken is fully cooked, transfer it to the paper towel-lined rack and place it in the preheated oven to finish cooking.

Rest

Let the chicken cool slightly, allowing the crust to set.

5Serve

Plate

Serve warm with any desired dips and sauces.

Tips

For extra crispy bits, rub a few tablespoons of the buttermilk marinade into the flour mixture before dredging.

Do not overcrowd the pot when frying; cook in batches to maintain oil temperature and ensure even cooking.

If the chicken's exterior is browning too quickly, finish cooking it in a preheated 300°F (165°C) oven.

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