Buttermilk Chicken Recipe
Crispy and juicy buttermilk fried chicken with a blend of aromatic spices.
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.
Notes
For extra crispy coating, ensure oil temperature stays around 340°F and don't overcrowd the pan.