Classic Buttermilk Fried Chicken

This Classic Buttermilk Fried Chicken is golden, crispy, packed with flavor, and has tender juicy meat.

When my daughter was younger I would fry batches of chicken up and place them in a big Tupperware for the drive inn movies later that evening. Standing at the hot skillet listening to the crackle of the oil and the smell of crisping chicken always reminds me of these times.

It would be impossible to make it to the drive inn without a few pieces missing. Fried chicken is just one of those foods that is hard to resist and anytime I make it with buttermilk I know it will be delicious. So take the time to soak the chicken in the buttermilk for as long as you can, up to 8 hours even. It will be worth the wait. I promise.

If you are making this Classic Buttermilk Fried Chicken for a gathering might I suggest this Fresh Dill Potato Salad to go along with it? It pairs perfectly with the crisp golden chicken.

Ingredients

Chicken- The recipe calls for bone-in chicken. You can opt to make just drumsticks or a whole chicken cut up.

Buttermilk- We will be marinading the chicken in buttermilk, salt and a dash of paprika. This will help tenderize the chicken and avoid any chewiness.

Spices- To season up the fried chicken coating we will be adding dried garlic, salt, paprika, dried mustard, thyme and cracked black pepper. A delicious combination of herbs that result in a flavorful fried chicken.

Coating- I use all-purpose flour to dredge my chicken. It is what I keep on hand in my kitchen and it works perfectly for fried chicken. Baking powder is added to help But any finely ground flour can be used. A popular alternative to all-purpose flour is a combination of wheat flour and cornstarch.

Oil- Out of all of these ingredients, oil is probably the most important when it comes to frying. Using a good frying oil will make all the difference in the final outcome. Good oils like coconut oil or tallow will result in a golden crispy beautifully fried chicken. They are also healthier choices that have superior taste.

What You Will Need To Make It

3 lbs (about 8 pieces) of drumsticks or a picnic pack of bone-in skin on chicken

1 1/2 cups of all purpose flour

2 tsp of baking powder

3 cups of tallow or coconut oil

2 cups of buttermilk

1 tsp garlic powder

1/2 tsp dried thyme

2 tsp paprika, divided

1 tsp ground mustard

2 1/2 tsp of salt, divided

1 1/2 tsp cracked black pepper, divided

Tools

Cast Iron Skillet or Dutch Oven

Candy Thermometer (optional)

Directions

Begin by making the buttermilk marinade for the chicken. Pour the buttermilk, along with 1 tsp of salt, 1/2 tsp of black pepper, and 1 tsp of paprika into a large bowl or casserole dish. Stir well to combine.

Place the chicken into the marinade and cover with plastic wrap. Place into the fridge for a minimum of 1 hour and up to 8 hours. The longer it sits the more juicy and tender the meat will be. When ready, remove the chicken from the fridge.

Then blend the remaining spices, flour, and baking powder in a medium-sized bowl. Place the flour mixture beside the chicken to form an assembly line. Heat the oil in a cast iron skillet or Dutch oven.

Dredge the chicken in the flour mixture on both sides and place the pieces into the hot oil to fry.

You will need to fry chicken in batches. Cook for about 10 minutes on each side. Chicken is fully cooked at 165℉. Remove cooked chicken and allow it to rest on a wire rack to help keep it crispy.

Continue frying until all the chicken is cooked.

Cooking Notes

• Chicken should cook for about 10 minutes on each side. If the chicken begins to look like it will burn, turn the heat down to medium-low.
• Chicken is fully cooked when the internal temperature is 165℉. You can use a candy thermometer to check it.
• Chicken should be soaked in the buttermilk for a minimum of 1 hour before cooking but can be soaked overnight (up to 8 hours).
• Be sure that the chicken is fully thawed before using.
• Discard any leftover flour.
• Allowing the chicken to rest between batches on a wire rack will help keep it crispy.
• Do not overcrowd the skillet, instead cook in batches for best results. In a 12″ skillet you can fit up to 4 pieces at a time.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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Dutch Oven

12″ Cast Iron Skillet

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