Buttermilk Fried Chicken
Crispy and juicy fried chicken marinated in buttermilk, coated in seasoned breading, and fried to golden perfection.
Equipment
- Heavy-Bottomed Pot or Dutch Oven
- Wire Rack
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Ingredients
- 1 whole chicken (3.5 to 4 pounds), cut into 8 pieces
- 2 cups buttermilk
- ½ teaspoon salt
- Oil for frying (vegetable, canola, or peanut)
- 2½ cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon celery salt
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon ground white pepper
- 1 tablespoon ground black pepper
- 1 teaspoon ground ginger
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- 6 tablespoons buttermilk (for the breading)
Instructions
- Cut the chicken into 8 pieces and place in a gallon-sized zip-top bag. Add buttermilk and salt, seal tightly, and massage the marinade into the chicken. Refrigerate for at least 1 hour or overnight.
- In a large bowl, mix flour, cornstarch, baking powder, and all seasonings. Add 6 tablespoons of buttermilk to the dry mixture, rubbing it in to form small clumps.
- Remove chicken from the marinade and coat each piece in the flour mixture, pressing firmly to adhere. Place breaded pieces on a wire rack.
- Heat oil in a heavy pot to 350°F (180°C). Fry chicken in small batches, covering the pot, for about 10 minutes. Maintain oil temperature around 300°F (150°C).
- Remove chicken when it reaches an internal temperature of 165°F (74°C) and place on a wire rack over a baking sheet to keep warm.
- Serve hot and enjoy the crispy, juicy chicken.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 15-20 minutes.