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Buttermilk Fried Chicken: A Crispy Classic. This recipe is the ultimate guide to making fried chicken that everyone will talk about. Don’t miss out!
Crispy Delight: Mastering Buttermilk Fried Chicken
The Timeless Tradition of Buttermilk in Fried Chicken
The origins of buttermilk fried chicken trace back to Southern cuisine, transforming simple ingredients into comfort food masterpieces. Buttermilk, with its slightly acidic nature, tenderizes the chicken, ensuring a moist interior beneath a crispy exterior. This cooking technique, revered for its ability to enhance flavor and texture, became a cornerstone of homemade meals and gatherings. Its enduring popularity underscores the rich culinary heritage and the timeless appeal of buttermilk-fried delights.
Who doesn’t love fried chicken? This Buttermilk Fried Chicken recipe will have you biting into the perfect golden crust and savoring the tender, flavorful meat inside. Trust me, once you try it, there’s no going back to store-bought. Let’s make magic happen in your kitchen.
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Buttermilk Fried Chicken
- Prep Time: 15 minutes
- Marinate: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Lunch
- Method: Easy
Description
Fried chicken has been winning hearts for generations. Its roots stretch across cultures, from Southern soul food in the U.S. to Korean fried chicken with its crunchy glaze. This recipe brings together a timeless cooking technique with a modern touch, tenderizing the chicken with buttermilk. The result? Juicy meat inside a crispy crust that’s impossible to resist. Whether it’s for Sunday dinners or game-day feasts, this dish brings people together like no other.
Ingredients
- 8 Chicken pieces (drumsticks, thighs, wings—your pick)
- 2 cups Buttermilk (enough to soak the chicken and let the flavors seep in)
- 1–2 cups Flour
- 2 tablespoons Garlic powder
- 1 tablespoon Paprika
- 2 teaspoons dried mixed herbs
- 2 teaspoons Onion powder
- Salt & pepper to taste
Instructions
- Pat the pieces dry (crispy skin loves dry chicken).
- Toss them into a zip-top bag and drown them in buttermilk.
- Let it chill in the fridge for an hour.
- Mix flour with all the spices.
- Take the buttermilk-soaked chicken and let any excess drip off.
- Toss it into your spiced flour, making sure every inch gets a nice, even coat.
- Heat your oil (you’re looking for around 350°F if you’re fancy with a thermometer).
- Fry the chicken pieces until they’re golden, crispy, and cooked all the way through.
- Let them drain on a wire rack or some paper towels to keep that crust perfectly crisp.
- Pair your fried chicken with whatever makes you happiest, maybe some creamy coleslaw, buttery mashed potatoes, or just a pile of hot, salty fries.
Notes
Created, prepared, tried, and tested by Rochelle from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 655
- Sugar: 4.3 g
- Sodium: 279.3 mg
- Fat: 12.8 g
- Saturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 39.8 g
- Fiber: 2.1 g
- Protein: 89.3 g
- Cholesterol: 273.7 mg
Buttermilk Fried Chicken That Hits Every Note. Ready to serve up something special? Share your favourite sides that pair with this golden perfection.
Golden, crispy, and full of flavour, this buttermilk fried chicken recipe is everything your dinner dreams are made of. Tender on the inside, perfectly seasoned on the outside. What’s your go-to side dish for fried chicken?
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This looks delicious! Thanks for the recipe!
Thanks for dropping in here, I do appreciate it. Hope you will give it a try and let me know how you liked it and made it your own.