Hey there, fellow food lovers! Are you ready to sink your teeth into the crispiest, juiciest, most tender fried chicken you’ve ever tasted? Look no further! Today, I’m sharing my secret recipe for Buttermilk Chicken that’s sure to become a family favorite. Perfect for quick family dinners, this recipe is a game-changer for anyone who loves easy pasta recipes and 30-minute meals. And don’t worry, it’s not just for weeknight meals—this chicken is special enough for your next gathering or picnic!
Why You’ll Love This Recipe
- Crispy, golden exterior that’s simply irresistible
- Tender, juicy meat that’s full of flavor
- Easy to make with simple ingredients
- Perfect for quick family dinners or special occasions
- Customizable with your favorite seasonings
Ingredients
Here’s what you’ll need to make this mouthwatering Buttermilk Chicken Recipe:
- 8 pieces chicken (skin on, thighs and drumsticks are best (approximately 3 pounds))
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1½ teaspoon salt
- 1½ teaspoon garlic powder
- 1½ teaspoon paprika
- 1½ teaspoon dried basil
- 1½ teaspoon dried thyme
- 1½ teaspoon onion powder
- 1 teaspoon cayenne pepper
- Vegetable oil (to be 1- 2 inches deep in a deep frying pan)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process for making this delicious Buttermilk Chicken Recipe:
- Season the Chicken: Place the chicken pieces in a large bowl. Add salt, pepper, garlic, dried mustard, paprika, and sage. Stir to coat the chicken evenly. Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
- Marinate: Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.
- Prepare the Flour Mixture: In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
- Heat the Oil: Heat the oil to about 340°F. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
- Coat the Chicken: Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well.
- Fry the Chicken: Place the chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. It will take about 15 minutes for each piece to cook. Make sure each piece is fully cooked – the internal temperature should be 170°F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place in the cold chicken so you will need to adjust the heat according to stay around 340°F.
- Drain and Serve: Allow the chicken to drain on a wire rack to help the chicken stay crispy.
Pro Tips for Making the Recipe
Here are some tips to ensure your Buttermilk Chicken turns out perfectly every time:
- Don’t Skip the Marinate: The longer you marinate the chicken, the more tender and flavorful it will be. If you have the time, let it sit overnight in the fridge.
- Use the Right Oil: Vegetable oil is ideal for frying because it has a high smoke point and won’t add any unwanted flavors to your chicken.
- Don’t Overcrowd: Fry in batches if necessary. Overcrowding the skillet will lower the oil temperature and result in greasy, soggy chicken.
- Keep It Crispy: After frying, place the chicken on a wire rack to drain excess oil. This helps maintain that delicious crunch.
How to Serve
This Buttermilk Chicken Recipe is versatile and can be served in so many ways. Here are a few ideas:
- Classic Combo: Serve with mashed potatoes, coleslaw, and biscuits for a traditional Southern-style meal.
- Picnic-Ready: Pack it up with some corn on the cob, potato salad, and a refreshing side salad for a delicious picnic.
- Sandwiches: Use the chicken to make crispy chicken sandwiches. Add your favorite toppings like lettuce, tomato, and mayo.
- Leftovers: If you have any leftovers (and you might not!), you can use the chicken in salads or wraps for a quick lunch.
Make Ahead and Storage
Here’s how you can prepare ahead and store your Buttermilk Chicken:
- Make Ahead: You can marinate the chicken up to 24 hours in advance. This makes it a great option for meal prep or planning ahead for a busy week.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. For extra crispiness, reheat in the oven at 350°F for about 10-15 minutes before serving.
And there you have it, folks! A simple yet mouthwatering Buttermilk Chicken Recipe that’s sure to become a staple in your kitchen. Whether you’re looking for quick family dinners, easy pasta recipes, or just a delicious meal to enjoy, this chicken delivers. Don’t forget to check out our Best Southern Fried Chicken Recipe for more crispy, juicy goodness. Happy cooking! 🍗
Buttermilk Chicken Recipe
Ingredients
- 8 pieces chicken skin on, thighs and drumsticks are best (approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1½ teaspoon salt
- 1½ teaspoon garlic powder
- 1½ teaspoon paprika
- 1½ teaspoon dried basil
- 1½ teaspoon dried thyme
- 1½ teaspoon onion powder
- 1 teaspoon cayenne pepper
- as needed tablespoons Vegetable oil to be 1-2 inches deep in a deep frying pan
Instructions
- Combine chicken pieces with salt, pepper, garlic powder, dried mustard, paprika, and sage. Coat evenly, then pour in buttermilk and mix well. Refrigerate for at least 1 hour or overnight.
- Whisk together flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper in a shallow dish.
- Heat vegetable oil to 340°F. Dredge marinated chicken pieces in the flour mixture, coating thoroughly.
- Fry 4-5 chicken pieces at a time, 15 minutes each, until golden brown and cooked to 170°F internal temperature. Adjust heat to maintain oil temperature.
- Drain fried chicken on a wire rack to maintain crispiness.
