Buttermilk Fried Chicken
This crispy and juicy buttermilk fried chicken recipe is marinated overnight for maximum flavor and tenderness. Perfectly seasoned with a secret blend of spices and deep-fried to golden perfection.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 pieces chicken thighs
- 2 cups buttermilk for marinating
- 1.5 cups all-purpose flour
- 1 tablespoon paprika smoked preferred
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper adjust for heat preference
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
- 2 cups vegetable oil for frying
Instructions
Preparation Steps
- In a large bowl, combine the chicken thighs with buttermilk, cover, and refrigerate for at least 4 hours or overnight.
- In another bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture.
- Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken pieces in batches for about 6-8 minutes per side or until golden brown and cooked through.
- Drain the fried chicken on a wire rack and let rest for 5 minutes before serving.
Notes
Serve with coleslaw and mashed potatoes for a classic Southern meal.