Buttermilk Fried Chicken Recipe
Ingredients :
Buttermilk Marinade
8 pieces chicken (skin on, thighs and drumsticks are best; approximately 3 pounds)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried mustard
1/2 teaspoon paprika
1/2 teaspoon dried sage
2 cups buttermilk
Flour Dredge
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions:
Prepare the Marinade
Place the chicken pieces into a large bowl. Add salt, black pepper, garlic powder, dried mustard, paprika, and sage. Stir to evenly coat the chicken. Pour in the buttermilk and mix well to fully cover the chicken.
Marinate the Chicken
Cover and refrigerate the chicken for at least 1 hour. For more tender and flavorful chicken, marinate overnight if possible.
Prepare the Flour Dredge
In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper to create the dredging mixture.
Heat the Oil
Heat vegetable oil in a deep frying pan to about 340°F. Maintain the temperature to ensure the chicken cooks evenly to a crisp golden brown without burning.
Dredge the Chicken
Take each piece of chicken out of the buttermilk marinade, shake off the excess, and dredge it thoroughly in the flour mixture. Ensure every piece is evenly coated on all sides.
Fry the Chicken
Place 4-5 coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for about 15 minutes or until golden brown, turning occasionally for even cooking. Check for an internal temperature of 170°F to ensure the chicken is fully cooked. Adjust oil temperature as needed while frying.
Drain and Serve
Remove the fried chicken from the oil and place it on a wire rack to drain excess oil, preserving its crispy texture.