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Buttermilk Fried Chicken
Created by: Howcan Team
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil for frying
Instructions
- In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken thighs and drumsticks, making sure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.
- In a separate shallow dish, mix the flour with additional salt and pepper to taste.
- Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour, shaking off any excess.
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place the chicken pieces in the hot oil, skin side down. Do not overcrowd the skillet; work in batches if necessary.
- Fry the chicken for about 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Use a meat thermometer to ensure doneness.
- Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Allow to rest for a few minutes before serving. Enjoy your crispy and delicious buttermilk fried chicken!
Buttermilk fried chicken has a rich history in Southern cuisine, with its roots in African American and Scottish cooking traditions. The practice of marinating chicken in buttermilk before frying it became popular in the American South, where the acidity of the buttermilk tenderized the meat and added a tangy flavor. Chefs like Edna Lewis and Thomas Keller have popularized this dish, with restaurants like Willie Mae's Scotch House in New Orleans and Hattie B's in Nashville gaining fame for their delicious buttermilk fried chicken. The key to perfecting this dish lies in the buttermilk marinade, which infuses the chicken with flavor and keeps it moist during frying. For a twist, some chefs use alternative methods like brining the chicken before marinating it in buttermilk, resulting in an even juicier and more flavorful dish. Today, the best versions of buttermilk fried chicken can be found in renowned Southern restaurants, where chefs continue to innovate and perfect this beloved dish.
40 min
4
450 calories
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