The Best Buttermilk Fried Chicken

Name: The Best Buttermilk Fried Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8 pieces of bone in, skin on chicken ( thighs and legs preferred); 2 cups buttermilk; 2 cups all-purpose flour; 1½ teaspoon garlic powder; 1½ teaspoon paprika; 1½ teaspoon onion powder; 1½ teaspoon salt; 1½ teaspoon dried thyme; 1½ teaspoon dried basil; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon dried mustard; 1 teaspoon cayenne pepper; 1 tablespoon baking powder; ½ teaspoon paprika; Vegetable oil (enough for frying)

KrystelJuly 5, 2024

DifficultyMedium

Crispy Golden Delight: Mastering Buttermilk Fried Chicken

Introduction to Buttermilk Fried Chicken

Hey there! It's me again, diving head-first into the world of home-cooked delights to bring you the secrets of making that perfect buttermilk fried chicken. Now, there’s something almost magical about that golden crust, isn’t there? Something that calls out to you, promising a crunch with every bite, nestled around the most tender, juicy chicken you could ever dream of. This isn't just any fried chicken. No, this is buttermilk fried chicken - an art form in its own right. The beauty of buttermilk lies in its ability to tenderize the chicken, infusing it with flavors and ensuring that juiciness we all crave, wrapped in a crispy, flavorful embrace. It's the kind of recipe that keeps you coming back for just one more piece, even when you swear you couldn't possibly eat another bite.

Key Takeaways:

The magic of buttermilk: Not just any ingredient, but the secret to tender, juicy chicken with a golden exterior.
A beloved classic: This isn’t your average poultry dish; it’s a dive into the rich tradition of southern cooking.
Achieving perfection: Mastering this dish promises a rewarding crunch and unmatched flavor, sure to delight.

Ingredients at a Glance

Getting ready for the ultimate comfort meal? Here's what you'll need to make the best buttermilk fried chicken that's guaranteed to be a hit at any table. Grab your paper towels, let's dive into the essentials:

Buttermilk marinade - the secret behind juicy chicken that stays tender and flavorful.
Flour mixture - a blend of all-purpose flour, black pepper, cayenne pepper, garlic powder, and onion powder for that perfect, crisp crust.
Oil temperature wisdom - maintaining the right temperature with a candy thermometer is key to the best fried chicken that's golden and cooked to perfection.
Spices and seasonings - garlic powder, onion powder, cayenne pepper, and black pepper to infuse your chicken pieces with irresistible flavors.

With these crucial ingredients and the right approach, you're on your way to creating crispy, delectable buttermilk fried chicken that'll have everyone asking for seconds.

Preparing the Chicken

Ever since I could remember, the secret to the best fried chicken starts in the marinade. Today, I'm taking you through the journey of preparing the chicken for that crispy, juicy perfection we all dream about. I grab a large bowl, my trusty wooden spoon, and ready my chicken pieces. I sprinkle them with a bit of black pepper, garlic powder, and a dash of cayenne pepper—just enough to give it a hint of warmth. Then comes the superstar ingredient—buttermilk. Pouring it over the chicken, I make sure every piece of chicken is submerged in this tangy bath.

Why buttermilk, you might ask? Well, it's the acidity in the buttermilk that tenderizes the chicken, allowing all those lovely spices to penetrate deep. And here's a tip: let it sit overnight. That's right, good things come to those who wait. This extra step ensures each piece of chicken is flavorful to its core. Sometimes, the first time you try this might feel like a long time but trust me, it's worth every minute. Tomorrow, we fry!

Mixing the Perfect Flour Dredge

Just like that first time I created a recipe that won 1st place, mixing the perfect flour dredge for buttermilk fried chicken feels like winning all over again. Every pinch of flour, garlic powder, and paprika, every dash of onion powder, cayenne pepper, and black pepper, it all comes together to create something extraordinary. The secret? It's not just about throwing these together. It's about understanding how each ingredient, including the seemingly simple purpose flour, transforms in the hot oil.

Adding baking powder was a game-changer for me. It wasn't in my first drafts, but once I understood its power in creating that golden brown, crispy exterior we all crave, it became a staple. And, while the flour mixture works its magic, it's the oil temperature that brings it all home. Too hot, and your masterpiece burns; too cool, and it's soggy. Like life, it's all about finding that perfect balance.

Frying Fundamentals

Two things hold the key to crispy perfection - oil temperature and our frying technique. This isn't just about tossing a piece of chicken into a pot and hoping for the best. First, let's talk about the oil temperature. Achieving that golden brown buttermilk crust without undercooking or burning the chicken requires keeping the oil at the right temperature, around medium-high heat. For this, I never go without my trusty candy thermometer. It’s crucial for maintaining that sweet spot, ensuring each chicken piece cooks evenly. Now, onto the technique. Gently placing chicken pieces into hot oil and not overcrowding the pot ensures each slice gets cooked to perfection. Turning the chicken with a wooden spoon keeps the cooking even without piercing the meat. Trust me, keeping a close watch at this stage makes all the difference for that perfect crispy outside and juicy chicken inside.

Safety Tips for Deep Frying

Deep frying at home brings us the joy of creating something delicious like the perfect fried chicken, but it also comes with its responsibility, especially when we're aiming for that crispy perfection. Now, let’s talk safety because turning your kitchen into your personal diner shouldn't turn into a call to the fire department.

Right Temperature: Always use a candy thermometer or a deep-fry thermometer to ensure your oil is at the right temperature. Too hot, and your oil could ignite; too cool, and your chicken will absorb too much oil, becoming greasy.
Manage Splatter: To manage oil splatter, gently place your chicken pieces in the oil with tongs, and never drop them from a height. It's the unexpected splash that often results in burns.
Proper Oil Disposal: After cooking, let the oil cool completely before disposing of it. Pouring hot oil can be dangerous and could harm your pipes or trash bins. Consider collecting it in a sealed container for recycling or disposal.

Who doesn't love biting into a piece of perfect fried chicken, feeling that initial crunch followed by the juicy chicken within? Ensuring your masterpiece remains the best fried chicken from the moment it leaves the hot oil till it graces the dinner plate is paramount. The secret? Always let your chicken rest on a wire rack after frying. Paper towels may seem handy, but they can make the bottom of your chicken soggy. That wire rack setup allows air to circulate around the chicken, keeping that iconic crispness intact from the first to the last bite.

Now, for the all-too-common scenario of leftover fried chicken - don't fret! Gone are the days of chewy, reheated poultry. Storing your chicken in a sealed container in the fridge is just step one. When you're ready to bring back the magic, skip the microwave. Instead, reheat your chicken in the oven at a moderate temperature until it's warmed through. This method helps maintain the crispy chicken exterior while ensuring the inside remains juicy. Voila! It's as though it's freshly fried, ready to delight once more.

Beyond the Fryer: Additional Cooking Tips

Don't let the lack of a deep fryer sideline your craving for crispy, golden brown buttermilk chicken. Slide those chicken pieces into the basket of an air fryer and watch the magic happen. Whether it's whole chicken, breast pieces, or tender chicken tenders, each cut may need a bit of tweaking with cooking times. Remember, juicy chicken calls for a vigilant eye and an instant-read thermometer to check that internal temperature perfect. And here’s a little secret between us, even in an air fryer, your buttermilk chicken can emerge as if it danced in hot oil, crispy and beckoning. So, yes, the journey to the perfect fried chicken doesn’t end at the fryer—your air fryer awaits its grand performance.

Last Bite Thoughts

There's something truly satisfying about mastering the art of buttermilk fried chicken. Perhaps it's the golden, crispy exterior meeting the tender, juicy interior with each bite. Or maybe it's the way the mix of spices, from garlic powder to cayenne pepper, blend so perfectly, creating a melody of flavors that dance across your taste buds. The first time I took on the challenge, armed with a candy thermometer and a big large bowl of marinade, I was nervous. But let me tell you, the result was nothing short of a revelation.

I encourage you to embrace the journey of making buttermilk fried chicken from scratch. Use that instant-read thermometer or meat thermometer to ensure your chicken pieces are cooked to perfection. Experiment with the oil temperature; find that sweet spot where the flour mixture turns into a golden crust without burning. And don't shy away from modifying the recipe to suit your taste. Add a bit more black pepper or paprika if you like it spicy, or maybe a splash of lemon juice for a tangy twist.

What brings me back to the kitchen, time and again, is not just the crispy perfection of the final product, but the joy in sharing this beloved dish with friends and family. There's a sense of pride in seeing their eyes light up after that first bite, knowing I've made something truly remarkable. So, I urge you, give this buttermilk fried chicken recipe a try. Master it, make it your own, and then, make it again. Because some of the best moments in life happen around the dinner table, shared over plates of perfectly fried chicken.