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Buttermilk Fried Chicken Recipe
"This recipe makes juicy on the inside and crispy on the outside chicken. This buttermilk fried chicken recipe is a delicious dinner idea for the family. This step-by-step chicken recipe shows you how to get a perfectly delicious buttermilk batter for crunchy fried chicken. Frying in batches is the best way to have perfectly cooked chicken. This will avoid the oil temperature dropping that could cause uneven cooking of the meat. Frying them in batches will ensure the heat is evenly distributed. Keep the oil hot enough to fry the chicken, but not so hot as to burn it."
NotesYou can use 3/4 cup yogurt combined with 1/4 cup whole milk as a substitute for buttermilk. Similarly, you can use the juice of half of a lemon in 1 cup of milk. In addition, you can use vegetable oil or other non-flavored oil in frying. Moreover, oils with a high smoke point are best.
Preparation Time10 min
Cooking Time30 min
- 2 pounds chicken
- 2 cups buttermilk
- 2 ounces onion
- 2 teaspoons dried tarragon
- 2 teaspoons dried thyme
- 1 ounce fresh parsley
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 cups flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper
- 3 cups canola oil
Mix the buttermilk, minced onions, chopped parsley, dried herbs, paprika, and cayenne in a large bowl.
Put the chicken pieces in the buttermilk mixture and coat completely.
Marinate overnight or at least 3 hours.
Combine flour, garlic powder, onion powder, salt, and pepper in a large bowl.
Drain the chicken and dredge in the flour seasoning.
Heat oil in a thick-bottomed pan and fry the chicken until golden brown.
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