Buttermilk Fried Chicken came out of the hot oil, perfectly golden brown and crispy. The chicken had been marinated in a tangy buttermilk marinade, which added a delicious flavor to the tender dark meat. Before frying, the chicken pieces were coated in a flour mixture that included a touch of cayenne pepper for a hint of spice. The large bowl held the flour mixture, and as each piece of chicken was dipped and coated, anticipation built for that satisfying crunch. Attention was paid to the oil temperature to ensure a flawless frying process. In the end, the result was a mouthwatering dish that showcased the perfect combination of a golden brown exterior and juicy, flavorful dark meat.
Why You Should Make This Buttermilk Chicken
These buttermilk fried chicken wings are so simple. They truly remind me of my grandma’s buttermilk fried chicken recipe, but unfortunately, I didn’t get that recipe. Chef John fried chicken recipe was close to the taste I sought. The chicken flour will give you those tasty Southern fried chicken wings you want or whatever chicken you choose. This recipe was adapted from Chef John fried chicken. I just placed my spin on things.
- Tried and True– Don’t you hate when someone rants and raves? Even have others rave about their recipe, and it’s just not good. No fake reviews here. Just check out my youtube video with the full step-by-step guides. Thanks to Chef John fried chicken recipe.
- Easy To Follow- if you follow my step-by-step instructions for the best results. This recipe will only need seasonings, buttermilk, and some flour. Yep, that’s just as simple as that. I only suggest ensuring you have a meat thermometer to ensure your crispy fried chicken is just the right temperature!!
- Make Ahead of Time– You don’t have to eat these buttermilk brine chicken wings immediately. It’s not a law anywhere saying that. Although, they are best when enjoyed hot out of the grease. You can make them and place them in the oven for later or in the refrigerator.
- Easy To Pair- You can pair this recipe with any dish. I love pairing them with my cast iron mac and cheese and collard greens. You can also eat this recipe with hot honey sauce drizzled over. Trust me; it’s going to be super delicious.
- Perfect For Holidays- The holidays are always the best time to pull out your good old buttermilk fried chicken recipe! Your family will love my version of Chef John’s fried chicken.
Ingredients For Buttermilk Fried Chicken
These are not the full list of ingredients. List of ingredients in the recipe card below.
- Chicken Wings– You don’t have to use only fried chicken wings in this recipe. You can use chicken breasts, thighs, chicken butts, or chicken tenders.
- Buttermilk– Chef John fried chicken recipe called for buttermilk, which I used for this recipe.
- Seasonings-I used a mixture of seasonings, such as seasoning salt, ground black pepper, and garlic powder.
- Flour– I used self-rising all-purpose flour for this recipe. It’s truly the best. I used the brand Martha White.
- Vegetable Oil– My number one cooking oil to use is vegetable oil. Although, some people tend to use peanut oil to make this recipe.
How To Make Buttermilk Fried Chicken
Step 1: Ensure your chicken is thoroughly cleaned from hair, etc.
After you have done that, place the chicken in a bowl and pat them dry with a napkin. AfterwardS, gather all your seasoning and distribute it evenly onto the chicken.
Step 2: Add your buttermilk to the chicken, and mix it well. Place a peace of saran wrap onto the chicken. Sit in the refrigerator for 4 hours.
Step 3– To your pot. Add 5 to 6 cups of oil to a medium-low stove, depending on the pot size. You want to make sure the pot isn’t more than halfway full.
Step 4- Add your flour to a bowl along with seasoning. Next, take the buttermilk chicken out of the refrigerator and add one piece of chicken at a time to the flour. Ensuring to cover the entire chicken with flour.
Step 5- Add 5 to 6 chicken pieces to the preheated vegetable oil. Don’t overcrowd the pot with the chicken. Allow the chicken to deep fry for 10-15 minutes or until the internal temperature reaches 165 degrees. PLEASE MAKE SURE THERE IS NO PINK INSIDE BEFORE EATING.
Step 6-Place chicken on a napkin to allow the chicken to cool for 5 minutes.
You can find Chef John’s recipe here.
- Use bone-in chicken thighs or chicken drumsticks instead of a whole chicken for quicker cooking time.
- Substitute lemon juice for the buttermilk marinade to add a tangy flavor to the chicken.
- Swap olive oil for canola oil when frying the chicken for a different taste profile.
- Experiment with different types of hot sauce in the buttermilk marinade to customize the level of spiciness.
- If deep frying seems intimidating for your first time, try pan-frying the chicken in a skillet with enough oil to cover the bottom.
- Prepare a seasoned flour mixture by adding kosher salt, black pepper, and other preferred spices to enhance the flavor of the crispy coating.
- Incorporate baking powder into the seasoned flour mixture for extra crispy fried chicken to create a light and airy texture.
- Adjust the cooking time based on the size and thickness of the chicken pieces to ensure they are fully cooked and juicy.
- Experiment with different techniques, such as brining the chicken before marinating in the buttermilk, to enhance the flavor and tenderness of the chicken.
Equipment You Will need
The insane part about this delicious buttermilk fried chicken recipe is that you only need a few pieces of equipment.
- Fried Chicken In Dutch Oven– I almost always use a dutch oven when frying my buttermilk fried chicken. I use a cast iron dutch oven that’s about 6- quarts.
- Tongs For Frying– I suggest using tongs to get the hot chicken from the piping grease. Tongs will make sure that you won’t get burned by the grease.
- Buttermilk– You can always find buttermilk at your local Walmart. Sometimes, buttermilk can be hard to find around the holidays. So, if you have plans for holiday cooking, I would suggest purchasing ahead of time and freezing for later.
How To Reheat Buttermilk Fried Chicken?
You can reheat your buttermilk fried chicken in the air fryer and the oven. Preheat to 350 degrees and allow to reheat for 3 to 5 minutes or until the desired warmth is reached. You can also warm your chicken in the microwave.
What does soaking chicken in milk do?
The buttermilk helps the chicken to tenderize.
Can you fry chicken in corn oil?
Yes, you can.
How long should you marinate chicken in buttermilk?
You should marinate in the buttermilk for at least 4 to 6 hours, but overnight is best.
Do you rinse chicken after soaking in milk?
No, you will want to leave the buttermilk on the chicken.
How to reheat fried chicken in the air fryer?
Preheat your air fryer to 350 degrees and allow the chicken to cook for 2 to 4 minutes until it’s reached your desired temperature.
In conclusion, buttermilk fried chicken is a delicious and indulgent dish that can be achieved with the right tools and techniques. Using a wire rack set is essential for achieving a crispy exterior by allowing the chicken to cool and drain excess oil. A deep fryer is the perfect appliance for performing that golden brown and crispy chicken. When preparing for frying, gathering all the necessary ingredients and utensils is essential as part of the first things to do. Monitoring the oil temperature with a candy thermometer ensures that the chicken is fried at the perfect temperature for optimum results. For a unique twist, coating the chicken in crushed cornflakes adds an extra crunchiness to the dish. Buttermilk fried chicken is a great way to indulge in the mouthwatering flavors and textures that it offers. Lastly, using oils with high smoking points, such as canola or peanut oil, ensures the chicken is fried at the right temperature without burning. So, gather your wire rack set, deep fryer, candy thermometer, and oils with high smoking points, and get ready to enjoy some irresistibly crispy buttermilk fried chicken.
Well, until next time, folks!!
How To Make Buttermilk Fried Chicken
- 1 Tbsp Seasoning salt
- 1 Tbsp Ground Black Pepper
- 1 Tbsp Garlic powder
- 4 Pound Chicken wings
- Saran Wrap
- 3 Cups Buttermilk
- 1 Tsp Hotsauce optional
- Vegetable oil For Frying
- 2 Cups Flour
- 1/2 Tbsp Seasoning salt
- 1 Tbsp Garlic powder
- 1/2 Tbsp Ground black pepper
- In a bowl add in your chicken wings4 Pound Chicken wings
- Next, in separate bowl add in all your seasonings. Mix until completely combined1 Tbsp Seasoning salt, 1 Tbsp Ground Black Pepper, 1 Tbsp Garlic powder
- Evenly spread that seasoning all over your chicken
- To the chicken, add in your buttermilk along with the hot sauce3 Cups Buttermilk, 1 Tsp Hotsauce
- Mix the chicken well into the buttermilk, and place Saran Wrap over the chicken. Place in the refrigerator for 4 hoursSaran Wrap
- I recommend a medium dutch oven or a pot that's at least 6 quarts.To pot. Add 5 to 6 cups of oil to a medium-low stove, depending on the pot size. You want to make sure the pot is not more than halfway full. Preheat your oil to 350 degrees.Vegetable oil
- Add your flour to a bowl along with seasoning.2 Cups Flour, 1/2 Tbsp Seasoning salt, 1/2 Tbsp Ground black pepper, 1 Tbsp Garlic powder
- Take the buttermilk chicken out of the refrigerator
- Add one piece of chicken at a time to flour. Cover the entire chicken with flour
- Add about 5 to 6 pieces of chicken to the preheated vegetable oil Don’t overcrowd pot with chicken
- Allow the chicken to deep fry for 10-15 minutes or until the internal temperature reaches 165 degrees. PLEASE MAKE SURE THERE IS NO PINK INSIDE BEFORE EATING.
- Place chicken on a napkin to allow the chicken to cool for 5 minutes