Buttermilk Fried Chicken
Golden, crispy buttermilk fried chicken with a flavorful seasoned crust, perfect for comfort food lovers and family dinners. Juicy on the inside with a savory, spicy kick from paprika and pepper, this dish pairs well with sides like mashed potatoes or coleslaw for a satisfying meal.
Ingredients
Instructions
- Combine flour, salt, paprika, and pepper in a plastic bag; shake to mix.
- Set aside.
- Mix buttermilk and baking powder in a bowl; stir well.
- Dip two pieces of chicken into the buttermilk mixture, then place in the plastic bag and shake to coat.
- Repeat with all chicken parts.
- Place coated chicken pieces in a pan.
- Refrigerate for one hour.
- Heat vegetable oil in a skillet to 325°F (160°C).
- Add chicken to the hot oil and fry for 30 minutes, turning once.
- If needed, fry a little longer until golden and cooked through.
Tips & Substitutions
For extra crunch, add cornmeal to your flour mixture. If you prefer a spicier kick, consider adding cayenne pepper or hot sauce to the buttermilk. Ensure the oil temperature is monitored to avoid greasy chicken. Letting the coated chicken rest before frying helps the coating adhere better. For a lighter option, use skinless chicken parts.
Serving Suggestions
This buttermilk fried chicken pairs beautifully with Paradise Rice or a refreshing Artichoke Heart Salad. Serve it alongside coleslaw or cornbread for a classic Southern meal. For a picnic, pack the chicken with Texas Potatoes. A drizzle of honey or hot sauce can elevate the flavor for those who enjoy a sweet and spicy contrast.
Storage & Reheating
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken on a baking sheet and warm in an oven at 350°F (175°C) for about 15-20 minutes until heated through and crispy. Avoid microwaving as it can make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Fried Chicken contains roughly 1110 calories, with 3g protein, 5g carbohydrates, and 123g fat. It is an excellent source of vitamin A (213% of the Daily Value) and calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 1990mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time accordingly, as it may require less time to cook through. Ensure the internal temperature reaches 165°F (74°C) for safety.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar; let it sit for 5-10 minutes before using. This will mimic the acidity of buttermilk.
How can I make the chicken less greasy?
To reduce greasiness, ensure the oil is at the correct temperature (325°F/160°C) before adding the chicken. Additionally, draining the fried chicken on paper towels after cooking can help absorb excess oil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).