fried buttermilk chicken recipe
The Best fried buttermilk chicken recipe
I’ve been making fried buttermilk chicken for my family for years, and it’s always a hit. The dish has its roots in traditional Southern cuisine, where buttermilk was used to marinate chicken in a mixture of spices and herbs.
The result is a crispy exterior and juicy interior that’s hard to resist. I love how this recipe brings people together – whether it’s a weeknight dinner or a special occasion, it’s always a crowd-pleaser.
My kids can’t get enough of the tangy flavor and crunchy texture, and I appreciate how easy it is to make ahead and reheat for a quick meal. Plus, with its high protein content and relatively low calories, I feel good about serving it to my family without feeling guilty.
There’s something special about taking the time to marinate the chicken in buttermilk, letting the flavors soak in before dredging it in flour and frying it up – it’s almost therapeutic. The process is meditative, really – the slow soak of the chicken in the marinade, the gentle dusting with flour…
it’s all just so satisfying.
Crispy Fried Buttermilk Chicken
Crispy Fried Buttermilk Chicken is a classic Southern dish with a tangy, crispy coating. The chicken is marinated in buttermilk and fried to golden perfection.
🥘Ingredients
For the Buttermilk Marinade
For the Coating
For Frying
For Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Fried Buttermilk Chicken Works
This fried buttermilk chicken recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.
It’s perfect for family gatherings because everyone loves it, and you can easily make ahead and reheat for convenience.
Plus, with its high protein content and relatively low calories, I feel good about serving it to my family without feeling guilty.
❓ Frequently Asked Questions About Crispy Fried Buttermilk Chicken
Q: What type of flour is best for this recipe?
For this recipe, I like to use all-purpose flour with a little bit of cornstarch added in. The cornstarch helps to create a crispy coating on the outside of the chicken while keeping the inside juicy. You can also use panko breadcrumbs if you prefer a lighter coating.
Q: Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free alternative. Just be sure to choose a gluten-free flour blend that contains xanthan gum or guar gum to help with texture.
Q: How long can I store leftover fried buttermilk chicken?
You can store leftover fried buttermilk chicken in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Q: Can I bake this recipe instead of frying?
Yes, you can bake this recipe instead of frying. Simply preheat your oven to 400°F (200°C) and bake the chicken for about 25-30 minutes or until cooked through.
Q: What’s the best way to reheat leftover fried buttermilk chicken?
The best way to reheat leftover fried buttermilk chicken is by pan-frying it again until crispy on both sides. This will help restore the original texture and flavor of the dish.