Buttermilk Fried Chicken

Buttermilk Fried Chicken

Old usual, buttermilk marinated, flour coated, crispy, tender fried bird recipe.

Recently at dinner my father told me, “inform your website readers that your dad says this is a great one.” Done, dad. This fowl is ideal—perfectly smooth, properly flavored, crunchy—just what one wishes in fried chook.

Buttermilk is lightly acidic. Soaking the chook overnight in buttermilk allows tenderize it, and the hen remains gentle while you fry it.

Many recipes call for frying chicken in a forged iron frying pan. Sometimes we use considered one of our trusty cast iron pans, and now and again a tough anodized aluminum pan.

Cast iron has a tendency to be quite heavy. It retains warmness so well that when you have a hassle and ought to decrease the heat swiftly, you gained’t be capable of do it.

Anodized aluminum also can take the warmth without warping, however could be extra responsive for heating and cooling. (I’ve commenced a kitchen fireplace with peanut oil in a forged iron skillet—now not fun—if it ever takes place to you, take away the pan from the heat detail, and cover it quick with a lid.)

Here’s a tip on checking oil temperature. I even have this perfectly justifiable worry of hot oil. So to degree it without getting too close to it, I use an infrared thermometer like this one. Just point the thermometer at the new floor of the oil, pull the cause, and you’ll get a fairly accurate readout of the oil temp.

Buttermilk Fried Chicken


  • 3 pounds of chicken parts (thighs, drumsticks, wings, breasts), skin-on, bone-in
  • 1 large onion, sliced
  • 2 cups buttermilk (can also use plain yogurt thinned with a little milk)
  • 1/2 teaspoon paprika
  • 1/4 cup chopped mixed fresh herbs (parsley, thyme, tarragon) or a teaspoon each of the dried herbs.
  • 2 cups flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • 1 teaspoon cayenne pepper
  • Salt and pepper
  • 1/2 teaspoon onion salt
  • 2 cups canola oil, rice bran oil, or peanut oil


See Also: Zucchini Pommes



  1. Marinate chicken in buttermilk mixture: Mix the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely. Marinate overnight (at least 8 hours).
  2. Drain chicken, prepare bag with flour and seasonings: Place chicken pieces in a colander and let drain of excess buttermilk mixture. In a large paper or plastic (sturdy) bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper.
  3. Heat oil in thick-bottomed pan: Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F. Remember when working with hot oil, always have a pan lid close by.
  4. Coat chicken pieces with flour: Place chicken pieces in bag with flour mixture and shake until thoroughly coated.
  5. Fry the chicken: Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Chef Angela

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