Description
Golden buttermilk fried chicken with a perfectly seasoned crust and juicy center makes the ultimate comfort food. Ideal for Sunday dinner, family gatherings, or summer cookouts.
Ingredients
Buttermilk Marinade:
- 8 pieces chicken, skin-on (about 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon dried sage
- 2 cups buttermilk (480 mL)
Flour Dredge:
- 2 cups all-purpose flour (260 g)
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- Vegetable oil (1–2 inches deep for frying)
Instructions
- Whisk marinade ingredients in a bowl. Submerge chicken, cover, and refrigerate 4 hours or overnight.
- Bring chicken to room temperature for 20–30 minutes before frying.
- Combine all flour dredge ingredients in a shallow dish.
- Dredge chicken in flour mixture, pressing firmly. For extra crunch, double dredge.
- Heat oil to 325–350°F.
- Fry chicken in batches 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Drain on a wire rack and rest 10 minutes before serving.
Notes
- Maintain steady oil temperature for even browning.
- Avoid overcrowding the pan to prevent soggy crust.
- Use a thermometer to ensure safe internal temperature.
- Let coated chicken rest before frying for better crust adhesion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cuisine: American