Whether it's Sunday dinner or a special meal with friends, you can never go wrong when you serve Buttermilk Fried Chicken. For this recipe, chicken pieces are marinated in buttermilk which adds extra tenderness and flavor then breaded and fried until crispy, golden and finger licking good. You may want to make a double batch it never lasts long on the dinner table.
Tips For Making Fried Chicken
- There are many variables involved in frying chicken, such as the weight of the chicken, the pot that you're using, even the type of stove or fryer that you have. So be patient, sometimes it takes practice to master frying chicken.
- The video doesn't demonstrate this clearly but, every layer starting with the chicken pieces to the breading and egg wash should be seasoned. Follow the written recipe and you'll be good to go.
- Keep in mind it's important to always cook chicken until the juices run clear, and if the oil is kept around 325-350°F while frying it shouldn't over brown.
- If you're concerned about over browning and under-done chicken, place the fried chicken pieces onto a baking pan fitted with an oven safe rack. Place into the oven at 325°F for several minutes to gently finish cooking.
- Otherwise, the oven set at 200°F will keep chicken warm between batches and for preparing in advance.
Side Dishes to Serve with Fried Chicken
So, there are some classic side dishes that come along with fried chicken "automatically". That said, there are no hard and fast rules regarding what you can eat with fried chicken. It's one of those moments that if it's something you like then it works! Classic dishes often served along with chicken that you may like to try:
- Buttermilk Mashed Potatoes
- Southern Style Cole Slaw
- Double Cheddar Macaroni and Cheese
- Homestyle Green Beans and Potatoes
- Buttermilk Biscuits
Other Chicken Recipes To Try
Every single Southern cook and resident chicken fryer has his or her, favorite fried chicken recipe. It's often been a family secret that's been handed down for generations. I have so many favorite ways, it's impossible for me to choose only one. Did I say impossible? That's right, impossible. In light of that, checkout a few other crispy chicken recipes to make such as:
- Breaded Chicken Tenders, Oven Fried Chicken Fingers, Crispy Oven Fried Parmesan Chicken found in the MSSK recipe index.
- Other variations of fried chicken that you may like is this Sweet Tea Brined Fried Chicken from My Recipes and the Best Low Carb "Naked" Fried Chicken from All Day I Dream About Food.
- Also, a restaurant favorite my spectacular Crispy Chicken Sandwich recipe that you won't want to miss!
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Helpful Kitchen Items:
Buttermilk Fried Chicken
- 1 3-4 lb whole chicken cut into 8 pieces
- 2 cups whole buttermilk
- 1 ¾ tsp salt divided use
- 1 ¾ tsp ground black pepper divided use
- 2 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¼ tsp cayenne
- 3 large eggs
- 6-8 cups peanut oil
- To brine: Place chicken pieces into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight. May cut super large breast pieces in half to allow for more even cooking, if needed.
- To cook: Fill a deep fryer, deep medium-large pot or Dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F.
- To prepare the dredging station: In a shallow dish or plate use a whisk to sift together flour, 1 tsp salt, 1 tsp pepper, garlic powder, onion powder, paprika and cayenne.
- In a separate dish whisk together eggs with ¼ tsp salt and ¼ tsp pepper. (You can also add a few dashes of hot sauce.)
- Remove the chicken from the buttermilk shaking off the excess. Season lightly with remaining ½ tsp salt and ½ black pepper on all sides.
- Dip chicken pieces into flour, then into egg wash then into flour again. Have nearby a pan, arrange breaded pieces on pan. Repeat until all are breaded.
- To fry: Gently lower pieces into the hot oil a few pieces at a time skin side down. Maintain temperature while cooking to around 325-350°F.
- Cook in batches beginning with the dark meat being careful not to overcrowd the pot. Cook dark meat for about 10-12 minutes on each side and white meat pieces for 8-10 minutes on each side or until juices run clear.
- Remove to paper towels or an oven safe baking rack to drain. Cover and keep warm until serving. (May season with additional salt, if desired.)