Buttermilk Fried Chicken
This classic Buttermilk Fried Chicken recipe features tender, flavorful chicken pieces coated in seasoned flour and fried to golden, crispy perfection using simple pantry ingredients and a quick buttermilk soak.
4 Servings
Ingredients
- 1 to 2 pounds of chicken pieces wings, drumsticks, thighs, or breasts
- 1 cup buttermilk
- 2 cups self-rising or all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon garlic salt
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- ⅛ teaspoon paprika
- ¼ teaspoon cayenne pepper optional, for added heat
- Canola or peanut oil for frying
Instructions
Preheat the Oil:
- Heat oil in a deep skillet or fryer to 350°F (175°C). It is essential to maintain this temperature throughout the frying process for optimal results.
Season the Chicken:
- In a large bowl, season the chicken pieces with half of the salt, pepper, and garlic salt. Ensure each piece is evenly coated.
Soak in Buttermilk:
- Pour the buttermilk over the seasoned chicken. Allow the chicken to soak for approximately 5 minutes while preparing the coating.
Prepare the Flour Coating:
- In a large paper bag or mixing bowl, combine the flour, cornstarch, paprika, cayenne (if using), and the remaining salt, pepper, and garlic salt. For an extra crispy coating, incorporate 2 tablespoons of buttermilk into the flour mixture and use your hands to create small clumps.
Coat the Chicken:
- Add the soaked chicken pieces to the flour mixture and shake or toss thoroughly to ensure full coverage. Remove the chicken and let rest for 5 minutes to help the coating adhere better.
Fry the Chicken:
- Carefully place the chicken pieces into the preheated oil in small batches to avoid overcrowding. Fry for 12 to 16 minutes, turning occasionally, until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Drain and Serve:
- Remove the fried chicken from the oil and place on a paper towel-lined plate or a wire rack to drain. Serve warm.
Notes
To prepare this recipe gluten-free, substitute the all-purpose or self-rising flour with a gluten-free flour blend suitable for frying. Ensure that the cornstarch and all spices used are certified gluten-free. Maintain the same measurements and procedure as outlined above.