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Buttermilk Fried Chicken

(9 Votes)
Updated August 16, 2017
Buttermilk Fried Chicken
SERVES
4
PREP
5 Min
COOK TIME
20 Min

Crispy, crunchy, incredible...those are just a few of the words that come to mind after just one bite. Maybe we should make a double batch 'cause it gets snatched up so quickly!

What You'll Need:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons paprika
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 (3 to 3-1/2 pound) chicken, cut into 8 pieces
  • 1 cup buttermilk
  • 2 cups vegetable oil
What To Do:
  1. In a large bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper; mix well. Dip chicken pieces in buttermilk then in flour mixture, coating completely.
     
  2. In a large deep skillet, heat oil over medium heat until hot but not smoking. Fry coated chicken in batches 8 to 10 minutes per side, until golden and no pink remains. Drain on a paper towel-lined platter. Serve immediately.
     
Notes

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 1,034
  • Calories from Fat 589
  • Total Fat 65g 101 %
  • Saturated Fat 10.0g 50 %
  • Trans Fat 0.2g 0 %
  • Protein 73g 146 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 205mg 68 %
  • Sodium 2,882mg 120 %
  • Total Carbohydrates 39g 13 %
  • Dietary Fiber 2.0g 8 %
  • Sugars 1.8g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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My children love fried chicken more than anything. They really could eat it all of the time, so I am always looking for different recipes to try to see if I can make it better. This one seems simple but sounds good. I will try this next time I fry a batch of chicken.

I love buttermilk chicken and this was a good recipe! I have to admit though, that I double dip for a thicker coating.

Works wonderful! Only 1 time dad drank the buttermilk before I could use it, is it possible to use regular milk? We didn't have chicken that night -(

Hello! - Yes, you could technically use regular milk, but we think buttermilk gives it an extra-special and crunchy taste. Good thing is, you can easily make your own buttermilk! Just combine 1 cup of regular milk with 2 teaspoons of white vinegar. :) Enjoy!

I guess next time, buy two jugs of buttermilk! lol That's a lot of buttermilk for dad to drink at one time!

I thought I read somewhere that it is best to make homemade buttermilk with whole milk that has sat at room temperature. Since I dont often have regular access to lemons, I make mine with vinegar, however sometimes the results are thicker than other times. Could this be because of using cold milk?

Hi there! The Test Kitchen has not experimented with making buttermilk by using room temperature milk. We believe that the best way is to use cold whole milk plus 2 teaspoons of white vinegar and wait five minutes before use. Enjoy!

Brine, seasoned flour, buttermilk and cayenne, refrig 1 hr, brine again flour again. Set for 1/2 hr. fry 350 degree cast iron deep fry pan 2 batches at a time one dark one white 10 to 15 minutes a time turn once. Drain on brown pape towes and enjoy

Always works better if you dredge the chicken in flour, then milk, then flour again - get a much more crispy coating!

Agreed! I have to admit that I double dip, and I have been known to roll lightly in Panko crumps for an extra crispy coating! Panko is now my go-to bread crumb! It made the best tuna cakes when I placed the patties in Panko before frying (poor man's version of crab cakes.)

Good recipe. But I use peanut oil to fry chicken. It is so good. Thanks Mr. Food for all your wonderful reipes.

Can't beat chicken fried in lard! Pork Fat Rules!

Say that when your on your back and your arteries are beginning to narrow. Frying is bad enough!!!!

Ya gotta go sometime!! Why not happy??

I saw this recipe on the news and decided to try it. It is a good recipe but I have one question....how do you cook legs and thighs so that they cook throughout? My chicken looks done on the outside but when I cut it open it's still a little pink? I don't cook these pieces because I can never get them to cook right

try to cook the dark pieces first and then add the while meat later on during the cooking

Boy this sounds good..I'm going to the store right now & get some chicken..I've seen this about buttermilk chicken before, but you dipped in buttermilk & flour then into the fridge for one hour to tenderize chicken, then back in the flour,,shake excess flour off then into hot grease.....very tender & "OH IT'S So Good"""as the man says... JERRY

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