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How To Make Buttermilk Fried Chicken
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Buttermilk Fried Chicken

Course Main Course
Cuisine American
Keyword buttermilk-fried-chicken
Prep Time 15 minutes
Cook Time 30 minutes
Marinate Time 3 hours
Total Time 45 minutes
Servings 8
Calories 636kcal
Author Melissa Sperka

Ingredients

  • 1 3-4 lb whole chicken cut into 8 pieces
  • 2 cups whole buttermilk
  • 1 3/4 tsp salt divided use
  • 1 3/4 tsp ground black pepper divided use
  • 2 1/2 cups all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 3 large eggs
  • 6-8 cups peanut oil

Instructions

  • 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 1/4 tsp salt and 1/4 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 1/2 tsp salt and 1/2 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.)

Notes

If the chicken is browning quickly and you're concerned about it being under-done, place browned chicken pieces onto a baking pan fitted with an oven safe rack. Place into a 325°F oven for several minutes to gently finish cooking and to keep the chicken warm.

Nutrition

Serving: 1serving | Calories: 636kcal | Carbohydrates: 34g | Protein: 48g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 710mg | Potassium: 168mg | Fiber: 1g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg