How long should the chicken marinate in buttermilk?

A minimum of 4 hours is essential for tender, flavorful chicken, but overnight (up to 24 hours) is even better for maximum juiciness.

Can I use boneless or skinless chicken pieces?

Absolutely! Boneless pieces cook faster, while skin-on pieces provide extra crispiness and flavor. Just be mindful to lower frying time if using boneless cuts.

What oil is best for frying?

Choose a neutral, high smoke point oil—vegetable, canola, or peanut oil are all excellent options. Avoid olive oil or butter, which can burn.

How do I know when the chicken is cooked through?

Check that the internal temperature reaches 165°F. If you don’t have a thermometer, pierce the thickest piece and ensure the juices run clear, not pink.

American Buttermilk Fried Chicken Recipe

Description

This classic American Buttermilk Fried Chicken recipe delivers pieces that are juicy on the inside, incredibly crispy on the outside, and bursting with bold southern flavors after marinating in a seasoned buttermilk mixture before being deep-fried to golden perfection.

Ingredients

Units Scale

Chicken

3 lb whole chicken, divided (or use individual bone-in, skin-on pieces)

Wet Mix (Marinade)

2 cups buttermilk
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For Frying

3–4 cups vegetable oil (or more as needed, for deep frying)

Dry Mix (for dredging)

2 cups all-purpose flour (suggested, not specified, but needed for breading)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

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Instructions

Marinate the Chicken: In a large mixing bowl, combine all wet mix ingredients with the divided chicken pieces. Ensure all chicken is fully coated. Cover and refrigerate for at least 4 hours (up to 24 hours for optimal juiciness).
Bring Chicken to Room Temperature: Remove marinated chicken from the fridge about 30 minutes before frying, allowing it to come to room temperature for even cooking and improved texture.
Prepare the Dry Mix: In a shallow bowl or tray, mix all dry dredging ingredients (flour, seasonings, and spices).
Dredge the Chicken: Dip each piece of chicken in the dry mix, pressing well to ensure coating sticks and covers every crevice. Place coated pieces on a tray and repeat for all chicken.
Heat the Oil: Pour vegetable oil into a deep heavy skillet or fryer, filling enough to cover chicken pieces. Heat oil until it reaches 350°F–365°F (test by dropping some dry mix in; it should sizzle rapidly). Maintain oil temperature around 320°F while frying.
Fry the Chicken: Working in batches (3–4 pieces at a time), gently lower the chicken pieces into hot oil. Fry each piece for 6–8 minutes per side, turning as needed, until deep golden brown and the internal temperature reaches 165°F. Try one piece first if this is your first time.
Drain and Rest: Remove fried chicken pieces and place on a cooling rack lined with paper towels to drain any excess oil. Sprinkle with a bit of salt to absorb remaining moisture.
Serve: Serve the fried chicken hot and crispy, immediately after frying for best taste and texture. Enjoy!

Notes

Marinating for a full 24 hours yields the juiciest, most flavorful chicken.
Let chicken come close to room temperature before frying to avoid chewy texture.
Test oil temperature to ensure best crispiness and avoid greasy chicken.
Always check chicken’s internal temperature; it must reach at least 165°F for food safety.
Drain fried chicken on a rack to maintain crunchiness and prevent sogginess.
You can adjust spices according to your preferred heat level.

Nutrition

Serving Size: 1/6 recipe (approx. 1 piece)
Calories: 420
Sugar: 2g
Sodium: 690mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 33g
Cholesterol: 90mg