Name: Crispy Buttermilk Fried Chicken
Ingredients: 3 cup all-purpose flour; 3 teaspoon salt; 2 teaspoon black pepper; 1 1/2 teaspoon sugar; 1 1/2 teaspoon paprika; 1 1/2 cup buttermilk; 2 eggs; 1 1/2 teaspoon baking powder; 3/4 teaspoon baking soda; 1 fryer chicken, cut up (I used just drumsticks); 4 cup vegetable oil

Crispy Buttermilk Fried Chicken

By: Mercedes from The Kitchen Life of a Navy Wife

3 Comments

Crispy Buttermilk Fried Chicken

By: Mercedes from The Kitchen Life of a Navy Wife

No purely southern meal is complete without a little bit of classic crispy fried chicken. That's why you need to learn how to make Crispy Buttermilk Fried Chicken for the whole family. This dish is easy to make and utterly delicious, so no one will be able to resist it once you take it out of the oven. The longer you soak the chicken in the buttermilk mixture, the juicier and richer it becomes, absorbing all of the buttermilk's tangy flavor. No one in your family will want to go out to a restaurant for fried chicken ever again after you make this awesome recipe!

Notes

If you're frying a lot of chicken, you can transfer the cooked chicken to a baking sheet fitted with a wire rack and place it in an oven heated to 175 to keep warm. Be sure to return cooking oil to 360 degrees before frying any remaining chicken pieces.

Ingredients

3 cups all-purpose flour
3 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoon sugar
1 1/2 teaspoon paprika
1 1/2 cup buttermilk
2 eggs
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 fryer chicken, cut up (I used just drumsticks)
4 cups vegetable oil

Instructions

In a large bowl, whisk together buttermilk, eggs, baking powder, and baking soda until smooth.
Place the chicken in the bowl making sure each piece is fully coated; cover and place in the fridge. Allow chicken to soak in the buttermilk for anywhere from 1 to 4 hours.
In a large zip-lock bag, mix together flour, salt, pepper, sugar, and paprika.
Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360 degrees F over medium-high heat.
Remove chicken from the buttermilk shaking off any excess, and drop each piece into flour bag. Shake bag to fully coat the chicken (you may need to do this in batches).
Place the coated chicken in the oil. Fry chicken for 7 to 8 minutes or until golden brown (check after about 4 minutes to be sure chicken is browning evenly).
Flip each piece over and fry an additional 7 to 8 minutes or until golden and fully cooked.

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Seth

Sep 16, 2018

Crispy fried chicken is a real favorite in our home and this recipe with the buttermilk marinade is absolutely delicious! The paprika in the coating also adds such a great flavor. I didn't want to fry the chicken in so much oil so I cooked it in our air fryer. The chicken cooked beautifully and was so perfectly crispy that the children have asked for it to be made for their sleepover next weekend. Praise indeed! :))

SissieSass

Apr 29, 2017

I love fried chicken, but my husband is not a fan of the fowl at all. I think this recipe would be great at curbing my cravings and giving me something to coat some fish in for him too. Thanks for posting so I can eat crunchy chicken again and make for the entire family.

kmazany 4818392

Aug 23, 2016

Do you use the lid at any point of cooking?