Fried chicken has always been a top favorite. I like fried chicken and I want to try the best fried chicken recipes around. My mission is to try all the fried chicken recipes that claim to be the best and share them with you, our loyal followers and friends. Of course, my goal won’t be complete without featuring buttermilk fried chicken.
A good fried chicken should be juicy and tender in the inside while crispy in the outside, at least for me. This Buttermilk Fried Chicken recipe has all the three characteristics that I am looking for plus it is less greasy.
This recipe makes use of buttermilk which, in my opinion, does a great job in tenderizing the chicken and keeping its juices. Buttermilk is a low fat fermented dairy product made from cow’s milk. This has a sour taste brought about by the lactic acid bacteria that it holds.
We all know that fried chicken is cooked by frying the chicken in oil (that’s how it got its name in the first place). You might find this recipe a little unusual because the process also involves baking. You see, baking the chicken after frying for a short time makes it crispy in the outside and maintains all the juice inside while it cooks; it also lets excess oil drip.
Check out this Buttermilk Fried Chicken recipe and send me your feedback.
Easy Buttermilk Fried Chicken
Ingredients
- 1 lb. chicken cut into serving pieces
- 2 cups cooking oil
Marinade ingredients
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Breading Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Combine chicken with marinade ingredients in a bowl. Mix well. Cover the bowl and refrigerate for 8 hours.
- Combine all breading ingredients in a clean bowl. Mix well. Set aside.
- Heat oil in a pan.
- While the oil is heating up, separate the chicken from the remaining buttermilk. Do not wash the chicken. Dredge each chicken piece in flour mixture until fully coated. Shake-off excess flour.
- Once the oil temperature reaches 350F, fry the chicken for 9 to 11 minutes. Turn it over and continue frying the opposite side for 8 minutes or until the chicken gets fully cooked (165F internal temperature).
- Remove the fried chicken from the pan. Place it on a plate lined with a paper towel.
- Serve with chicken gravy.
Ian says
Dear I don’t have an oven can I pan fry it instead? If yes, how long should I fry it in each side? Please response.
Thanks
Lyne says
Hello.. hope you can reply to me asap. Me and sis are trying your buttermilk. We have accepted a birthday pack foods service to be held in a school but the problem is because of the tropical storm a no class for today was declared. We have marinated already the chicken in buttermilk ( just fresh milk + vinegar , since buttermilk is not found here). Will the chicken’s taste differ or masira if we put it in the freezer and to be cook tomorrow morning? It is our first time to try this recipe. Pls help and hoping for your soonest reply. Thanks a lot.
Gracie says
hello… i tried this, and it’s really good! i pan fried it with peanut oil (doesn’t burn fast) under medium heat. While half way into the baking, i suggest to flip the chicken so the bottom chicken skin will also be crispy. 🙂
Gracie says
Hi! when pan frying, should i use maximum, medium or low heat? thanks!
beng says
I tried this one! Really tender and juicy! My kids prefer this rather than my own conventional pan-fried chicken. And best of all, it’s a healthier method of coming up with FRIED CHICKEN! Cheers, kuya!
regina says
you can substitute a cup of whole milk and 1 T of white vinegar. Add the white vinegar to the milk and let stand in room temp for 15 minutes. =) you can also use yogurt. i also find it hard to look for buttermilk so I made one myself.
donna marie says
I’ve always wanted to try this recipe. The problem is finding buttermilk here in the Philippines is like looking for a needle in a haystack. Can you suggest a good alternative to buttermilk?
ruby says
1 cup of fresh milk + 1 tbsp white vinegar or 1 tbsp lemon juice, you have to wait atleast 10 min before using it.
jing says
I have the same problem regarding buttermilk availability but I googled this from ehow.com Making a recipe that calls for buttermilk? Use this simple substitute, and you won’t need to buy any:
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
* Milk (just under one cup)
* 1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
winnie says
here’s what we use here in india:
1 cup or curd/plain yogurt
water (5 -- 6 cups)
salt to taste
*mix everything together and stir til the lumps disappear. and that’s your buttermilk.
happy cooking kabayan 😉