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Instructions
1. Marinate the Chicken
Start by preparing the buttermilk marinade. In a large bowl, whisk together the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken pieces to the marinade, making sure they’re fully submerged. Cover the bowl and refrigerate for at least 2 hours, but preferably overnight. The longer the chicken marinates, the more tender and flavorful it will be.
2. Prepare the Flour Coating
In a shallow dish or large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, thyme, salt, and pepper. Mix everything together until well combined.
3. Coat the Chicken
Once the chicken has marinated, remove each piece from the buttermilk, allowing any excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure the coating sticks. For an extra crispy crust, dip the coated chicken back into the buttermilk briefly, then dredge it in the flour mixture a second time. This double-dipping technique will give the chicken an extra crispy and flavorful crust.
4. Heat the Oil
In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat. The oil should reach a temperature of about 350°F (175°C). To test if the oil is ready, drop a small piece of the flour mixture into the oil. If it sizzles and rises to the surface, the oil is hot enough for frying.
5. Fry the Chicken
Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches, if necessary, to maintain the temperature of the oil and ensure even cooking.
Fry the chicken for about 10-12 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Be sure to turn the chicken halfway through cooking for even browning.
6. Drain and Rest
Once the chicken is golden and crispy, remove it from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for a few minutes to allow the juices to redistribute, keeping the meat tender and juicy.
7. Serve and Enjoy
Serve your Chef’s Buttermilk Fried Chicken hot with your favorite sides like mashed potatoes, coleslaw, cornbread, or a simple salad. Enjoy the crispy, juicy perfection of this fried chicken recipe!
Why You’ll Love Chef’s Buttermilk Fried Chicken
Extra Juicy and Tender:
The secret to the tenderness of this fried chicken lies in the buttermilk marinade. Buttermilk is slightly acidic, which helps to break down the proteins in the chicken, making it tender and juicy. The marinade also adds a subtle flavor that enhances the overall taste of the chicken.
Crispy, Golden Crust:
The double-dipping technique in the flour mixture creates a crispy, flavorful crust that locks in the juices and provides that satisfying crunch with every bite. This ensures you get the perfect balance of crispy on the outside and juicy on the inside.
Flavors That Pop:
The seasoning in both the marinade and flour coating brings bold, savory flavors to the chicken. With the mix of paprika, garlic powder, onion powder, and a hint of thyme, each bite is bursting with flavor that complements the rich taste of the chicken.
Versatile and Customizable:
This fried chicken recipe is incredibly versatile. You can add your own touch by experimenting with different seasonings in the marinade or flour mixture. For a spicier version, add cayenne pepper or chili powder. You can also make it your own by using boneless chicken breasts or tenders if you prefer white meat.
Perfect for Any Occasion:
Whether you’re preparing a family dinner, hosting a party, or making a comforting meal for yourself, Chef’s Buttermilk Fried Chicken is perfect for any occasion. It’s a crowd-pleasing dish that is sure to satisfy and leave everyone asking for the recipe.
Tips for Perfect Buttermilk Fried Chicken
- Don’t Skip the Marination: The buttermilk marinade is key to the chicken’s tenderness and flavor. While you can marinate the chicken for just a couple of hours, for the best results, let it marinate overnight.
- Maintain Oil Temperature: To get that crispy golden crust, it’s essential to maintain the oil temperature around 350°F. If the oil is too hot, the outside will burn before the inside cooks; if it’s too cool, the chicken will turn greasy. Use a thermometer to monitor the oil temperature for the best results.
- Double-Dip for Extra Crispy: For a super crispy crust, use the double-dip method—first in the flour mixture, then back in the buttermilk, and again in the flour mixture. This adds an extra layer of coating that ensures a crunchier bite.
- Let the Chicken Rest: After frying, allow the chicken to rest for a few minutes before serving. This helps the juices redistribute inside the meat, keeping it tender and juicy.
Final Thoughts
Chef’s Buttermilk Fried Chicken is a classic dish that combines crispy, flavorful coating with juicy, tender chicken. The buttermilk marinade infuses the chicken with flavor and helps create a tender texture, while the seasoned flour coating ensures the perfect crunch with every bite. Whether served with traditional sides like mashed potatoes and cornbread or enjoyed on its own, this fried chicken is sure to become a favorite in your recipe collection.
So, next time you’re craving something crispy, juicy, and full of flavor, give this Chef’s Buttermilk Fried Chicken a try. It’s the perfect comfort food that’s guaranteed to satisfy!
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