Buttermilk Fried Chicken

In this recipe

Buttermilk for Great Fried Chicken
The best pan
How to check the oil temperature
Breading tips
The best oils
This is how it gets crispy

12 recipes for using up buttermilk

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Recently at dinner my dad instructed me, “Tell the readers of your website that your dad says this is good.” Done dad. This chicken is good – perfectly tender, flavorful, crispy – everything you want in fried chicken.

The secret? buttermilk!

Buttermilk is slightly acidic. Soaking the chicken in buttermilk overnight will help tenderize it, and the chicken will remain tender when you broil it.

The 5 Best Substitutes for Buttermilk

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The best pan for roasting chicken

Many recipes call for roasting the chicken in a cast iron skillet. Sometimes we use one of our trusted cast iron pans and sometimes a hard anodized aluminum pan.

Cast iron is usually quite heavy. It holds heat so well that if you have a problem and need to lower the heat quickly, you won’t make it.

Anodized aluminum can also absorb the heat without warping, but is more responsive to heating and cooling. (We started a kitchen fire with peanut oil in a cast iron skillet — no fun! If this ever happens to you, remove the skillet from the heating element and quickly cover with a lid.)

The best way to check oil temperature

Here’s a tip for checking the oil temperature. Perhaps you have a perfectly valid fear of hot oil. So to measure it without getting too close to it, use a infrared thermometer, like this one. Simply point the thermometer at the hot surface of the oil, pull the trigger, and you’ll get a fairly accurate reading of the oil’s temperature.

Video: How to make fried chicken with buttermilk

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Tips to help with breading stick to the chicken

Use skinless chicken first. Breading sticks better to the skin. Also, to keep the coating on the chicken as it cooks, let the pieces rest after dredging them in the flour. The rest time allows the coating to adhere to the chicken. Make sure you coat it all the way for the best tasting chicken.

Best oils for frying chicken

You should use an oil with a high smoke point (425°F or higher) for best results. We recommend peanut oil, canola oil, corn oil, or even regular vegetable oil for frying.

Which oil should I use for cooking?

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To get the crispiest fried chicken

Moisture and steam are the enemy when it comes to the crispiest coating. The salt in the flour mixture will help draw out the moisture, but you can also add a few teaspoons of baking soda to the flour mixture. The baking soda will create more air bubbles as you fry, resulting in a crispier coating.

Also, make sure to cool the cooked chicken on a wire rack, not directly on paper towels. This not only helps drain the excess oil, but also allows air to circulate around the chicken. Placing the fried chicken directly on paper towels will cause the pieces to become soggy as the heat traps steam.

Even more fried chicken recipes and great side dishes

Spicy fried chicken
Sweet tea fried chicken
Fried chicken from the air fryer
No mayo slaw
Classic potato salad

Buttermilk Fried Chicken

preparation time
20 minutes

cooking time
40 minutes

Time to marinate
8 hours

total time
9 hours

portions
4 servings

For the marinade:

2 cups buttermilk (can also use natural yoghurt diluted with a little milk)
1 big Onioncut
1/4 Cup mixed fresh herbs (parsley, thyme, tarragon), chopped or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 lb chicken parts (thighs, drumsticks, wings, breasts), with bones, with skin

For roasting the chicken:

2 cups Cooking oil (such as canola or peanut oil)
2 cups all purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper to taste

Marinate chicken in buttermilk mixture:

In a large bowl, combine buttermilk, chopped onion, herbs, paprika, and cayenne pepper. Place the chicken pieces in the buttermilk mixture and brush completely. Cover and marinate overnight (at least 8 hours).
Drain the chicken:

Place chicken pieces in a colander and drain excess buttermilk mixture.
Coat the chicken pieces with flour:

In a large sturdy paper or plastic bag, combine flour with garlic salt, onion salt, cayenne, salt, and pepper. Place the chicken pieces in the bag with the flour mixture and shake until completely coated.
Heat the oil in a heavy-bottomed pan:

Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can take the heat) over medium-high heat until a pinch of flour begins to sizzle when you add it to the hot oil (but not so hot that the pan smokes), about 350°F. Remember to keep a pan lid nearby when working with hot oil.
Roast the chicken:

Add the chicken pieces in batches to the hot oil in the pan and sear on one side until golden, 10 to 12 minutes. Then, using metal tongs, flip the pieces and fry for another 10 to 12 minutes until golden brown. Cook about 5 pieces at a time, being careful not to overcrowd the pan. Repeat until all pieces are cooked.

Be sure to keep the oil hot enough to thoroughly cook the chicken but not so high that it burns the batter, around 300° to 325°F.

What is the temperature of cooked chicken?

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Place the chicken on the grid to drain excess oil:

Remove the chicken from the pan with tongs. Place on a wire rack over a baking sheet or grill pan to allow excess oil to drain. Add more salt and pepper to taste. Let cool for about 10 to 15 minutes before serving.