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Buttermilk Fried Chicken
This is the BEST EVER Buttermilk Fried Chicken! Super juicy and tender on the inside yet crispy on the outside and bursting with flavor! Perfect for lunch or dinner and served with a side salad.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 1 lb chicken wings chicken legs, thighs or chicken breast
- 2 cups buttermilk
- 2 eggs
- 1 tsp paprika
- 1 tsp hot sauce
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 cups all-purpose flour
- vegetable oil for frying
Prepare the chicken: Wash the chicken and pat it dry with paper towels.
Prepare the buttermilk mixture and flour: To a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish add the flour.
Dredge the chicken: First dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it's coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces. If your flour gets too dirty just throw it out and start with fresh flour.
Set up frying station: Add enough oil to a deep skillet or Dutch oven, at least an inch deep and heat over medium-high heat until it reaches 350 F degrees. It should take about 15 minutes.
Fry the chicken: Place a few pieces of chicken in the skillet but make sure they do not touch, you want about 1 inch space in between them. For 1 lb of chicken you will have to do this in a 2 batches. Fry on the first side for about 7 minutes or until golden brown, then flip the chicken and cook for another 3 to 5 minutes on the second side. The chicken is done when it reaches an internal temperature of 165 F degrees, or a total of 12 to 15 minutes.
Transfer the chicken to a plate lined with paper towels to soak up some of the oil. Cool for about 10 minutes before serving.
Fried chicken will last 3-4 days in the fridge or 4 months in the freezer stored in an airtight container. After reheating, the chicken will not be quite as crisp as it was fresh. Follow these steps to get it as crispy as possible:
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
- Preheat the oven to 400 F. For refrigerated chicken, allow the pieces to sit at room temp for 30 minutes. For frozen chicken, allow the pieces to thaw in the fridge overnight, then let them sit at room temp for 30 minutes.
- Place the chicken on a foil-lined baking sheet, then loosely cover the pieces with another piece of foil. Bake for 20 minutes. If you want it a bit crispier, remove the top piece of foil and bake for 5 additional minutes.
Calories: 592kcal | Carbohydrates: 55g | Protein: 24g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 142mg | Sodium: 1290mg | Potassium: 620mg | Fiber: 2g | Sugar: 6g | Vitamin A: 690IU | Vitamin C: 1.3mg | Calcium: 275mg | Iron: 4.2mg