Buttermilk Fried Chicken Recipe
Remember grandma’s delicious fried chicken? I do, and it was so good. This recipe will bring back childhood memories from visits with her. It’s not difficult to make and comes out delicious every single time. Your family will love this classic! I like to make a double batch to keep in the refrigerator for lunches on the go. Let me know what you think in the comments!
Buttermilk Fried Chicken Recipe
Prep Time: 15 minutes + 30 minutes of marinating
Cook Time: 15 minutes
Servings: 6
Ingredients:
- 6 chicken drumsticks
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Vegetable oil for frying
Instructions:
- Marinate the Chicken: Rinse the chicken drumsticks and pat them dry.
- Place them in a bowl and pour buttermilk over them. Add half of the salt and pepper. Make sure the chicken is coated, then cover and chill for at least 2 hours.
- Coat the Chicken: In another bowl, mix the flour, paprika, garlic powder, onion powder, remaining salt, and remaining pepper to make a seasoned flour mix.
- Dredge the Chicken: Take the chicken out of the buttermilk, letting excess liquid drip off.
- Roll the drumsticks in the seasoned flour, ensuring they’re well coated. Press the flour onto the chicken for a crispy coating.
- Heat vegetable oil in a deep fryer or a deep pot to 350-375°F (175-190°C).
- Carefully put the coated chicken pieces in the hot oil, a few at a time – make sure not to overcrowd your fryer. Fry for 12-15 minutes until they’re golden brown, crispy, and cooked inside. The chicken should reach 165°F (74°C) inside.
- Use a slotted spoon to take out the fried chicken and place them on paper towels to remove extra oil.
- Let them cool a bit before serving. Enjoy your buttermilk fried chicken with your favorite sides!
