Buttermilk Fried Chicken

Learn how to make crispy buttermilk fried chicken that’s tender, juicy, and perfect for family dinners. This kid-friendly recipe teaches frying safety, marinating tips, and chef-approved tricks for crunchy perfection

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Prep Time 20

Cook Time 30

Marinating Time 2

Total Time 2 50

Course Dinner

Cuisine American

Servings

Equipment

Cast iron or large skillet
Large bowl for marinade
Medium bowl for dredge

Ingredients

4-6 pounds bone in chicken
2 cups buttermilk
1 1/2 cups all purpose flour
3 :4 cup cornstarch
1 tbsp odobo
1 tbsp seasoning salt
1 tsp garlic powder
1 tsp chili powder
1 tsp Italian seasoning
1 tsp paprika
1 tsp salt
1 tsp black pepper

Instructions

Add all seasonings to a bowl and mix well.
Add chicken, buttermilk and half of the seasonings to a bowl.
Mix and let soak in fridge for 1 hour.
Add the remaining seasonings and cornstarch to a bowl with the flour.
Remove chicken from fridge after an hour and heat oil over medium high in a large skillet or cast iron.
Take chicken from marinade and coat in the flour mixture.
Test the oil bull sprinkling a little flour into the grease. If it does not sizzle the grease isn’t hot enough.
It’s important you wait until the temperature Of the grease comes up at medium high before adding the chicken.
Cook for 8-10 mins per side. The larger pieces will need longer cook times.
Test for doneness (see notes)
Remove and let drain on paper towels.

Notes

Chef secrets:
Always soak in buttermilk.

Season like your life depends on it.Remember to add 1 part cornstarch to 2 parts flour.

Make sure the chicken is wet from the marinade and seasonings before dredging. Keep the oil hot but not hot as it will burn. Stick the thickest part of the chicken with a fork down to the bone to test doneness. It should run clear juices.

Drain on paper towels.

Keyword chicken, chicken dinner, fried chicken

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