How to make Buttermilk Fried Chicken
Learn to fry buttermilk-marinated fried chicken properly. Learn common mistakes and mishaps a lot of people make when frying chicken. This is sure to be a crowd-pleaser.
What Is Buttermilk Fried Chicken?
Buttermilk fried chicken is very simply, chicken that is marinated in buttermilk and spices for some time.
What does buttermilk do for chicken?
Soaking chicken in buttermilk makes the meat tender. Adding seasonings and spices helps the meat develop more flavor when cooking. In addition, soaking the meat in buttermilk helps keep it tender and juicy, as opposed to marinating it in something harsh like lemon or lime juice.
How long should you marinate the chicken in buttermilk?
While this is a conversation up for debate, some chefs say a minimum of 4 hours up to 24 hours before the chicken will begin breaking down. Personally, I stick between 2-12 hours. The 12-hour mark has always been perfect.
What You’ll Need to Prepare the Buttermilk fried chicken:
Make buttermilk fried chicken like the pros using these ingredients.
- Bone in Chicken use bone in chicken. If frying a mixture of pieces be aware the different sizes will cook at different times. Starting with the breasts as these will absolutely take the longest, followed by thighs, legs and wings. .
- Seasonings. Odobo, Seasoning Salt, Garlic Powder, Chili powder, Italian seasoning, paprika, salt & black pepper
- Cornstarch: This makes your chicken CRISPY!
- Buttermilk: Helps marinate the chicken and keeps it juicy.
- Flour. It should be seasoned with the same seasonings as the chicken and marinade.
Do I have to use a particular cut of meat?
The short answer is no. The longer answer is, if you want great quality with the lowest price tag, go for the thighs! Thighs are always the lowest price and have the most flavor. Wings are my preference but they are also the most expensive.
Can I use boneless chicken?
You sure can. Grab some boneless chicken breasts and slice them into strips. Make your own chicken tenders using the same method! This is a great way to stretch a budget meal!
Can I make this spicy?
YUP! Add some hot sauce to your marinade, don’t go overboard because its acidic. But a couple dashes would be fine. Add cajun seasonings (remember if you ain’t sneezing it ain’t seasoned) and get ready for a super flavorful dinner.
What else can I use if I don’t have buttermilk?
Well I’ve got two suggestions for you. 1) You can make buttermilk with whole milk and a tbsp of white vinegar or lemon juice. (stir and let sit about 5 mins). 2) You can use sourcream. It will work the same way.
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If you are thawing out meat, remember NOT to do this at room temperature just on a counter. That violates food safety rules and regulations, instead, thaw the chicken in the fridge the night before or place it in cold water and let it thaw. You could also thaw it in the microwave but to avoid it from “cooking” reduce the heat. Check your user manual for instructions or use defrost settings. Ultimately defrosting in the fridge is the safetest way to make sure bacteria doesn’t begin to grow.
PIN for Later
Buttermilk Fried Chicken
Equipment
- Cast Iron or Large Skillet
- Large bowl for marinade
- Medium bowl for dredge
Ingredients
- 4-6 pounds bone in chicken I used wings
- 2 cups whole fat buttermilk
- 1 1/2 cups all purpose flour
- 3/4 cups cornstarch don't skip this
- 1 tbsp Odobo seasoning
- 1 tbsp seasoning salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
Instructions
Marinade
- Add all seasonings to a bowl and mix well. Add chicken, buttermilk and half of the seasonings to a large bowl. Mix and let soak in fridge for at least 4 hours but for no longer then 24 hours.
Frying
- Add the flour, corn starch and remaining seasoning to a bowl, bag (plastic or paper) or a large plate for dredging.Remove the chicken from the fridge and heat the oil over medium high heat in a large skillet or cast iron.Take the chicken out the marinade and put it directly into the flour mixture to coat it.Allow the coated chicken to rest while the oil heats up.TIP: to test the oil, sprinkle flour into the grease, once it sizzles as soon as it hit the oil, its ready. Do NOT add the chicken before this (it could take 6-8 mins)Cook the chicken for 8-10 mins per side. The larger the pieces the longer it will need to cook. Do not try and rush the process by turning up the heat, the skin will burn the inside will be raw.Test for doneness by sticking a fork down to the bone of the chicken. When the juices run clear, the chicken is done.Remove from oil and let drain on paper towels.
