Buttermilk Fried Chicken
What ingredients do I choose for this buttermilk fried chicken?
For this recipe, you can use any chicken parts but I decided to use chicken tenders. It’s faster and easier to use tenders because they’re pre-cut. Plus, I like knowing the sizes will be similar. It’s up to you, though! To make things even yummier I use full-fat buttermilk. This boosts the flavor and locks in the buttermilk taste. Although, if you want lower calories for your fried chicken, you can use fat-free and it will still be delicious. I used self-rising flour as that’s what I had on hand but if you don’t, just mix 1 cup all-purpose flour with 1 1/2 teaspoon baking powder and 1/4 teaspoon fine salt. That gets the job done just as well!
The recipe calls for sweet paprika because I usually make my recipe with it. My daughter isn’t a fan of spicy food and I wanted her to be able to serve this recipe, too. But if you and your family enjoy spicy flavoring, go for the hot paprika! It adds a nice kick to the traditional flavor combo.
How do I make my fried chicken crispy?
To get this recipe super delicious, I mix the chicken, buttermilk and 1 teaspoon salt in a bowl. Then I cover and refrigerate it for one hour. When heating the oil, make sure you take your time with it. It’s important to heat the oil really well before proceeding to fry the chicken. This will truly make the difference between crispy chicken and soft chicken. Then, heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360 degrees. Double coating and dipping the chicken also plays a very important part in this.
Fry, turning occasionally, until golden brown and cooked through, for about 15 minutes (adjust the heat as needed) and keep an eye on the chicken so it doesn’t cook too much! Sometimes you have to use your judgment on this, but a good rule of thumb is 15 minutes while flipping occasionally. Everyone likes a different level of crispy, so do what you (and your family and friends) prefer.
Ingredients:
- 3-4 pounds of chicken tenders (I am too lazy to cut a chicken!!)
- 3 cups buttermilk
- 2 cups self-rising flour
- spices: 1/2 tablespoon salt, 1/2 tablespoon sweet paprika, 1/2 tablespoon freshly ground pepper, 1/2 tablespoon garlic powder, 1/2 tablespoon Lowry’s Season Salt
- Vegetable oil for frying
Directions:
1) Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate for about 1 hour.
2) Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
3) Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. (We’re double dipping, remember?!)
4) Place chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed).
5) Drain on paper towels.
Buttermilk Fried Chicken recipe
Ingredients
- 3-4 pounds of chicken tenders I am too lazy to cut a chicken!!
- 3 cups buttermilk
- 2 cups self-rising flour
- 1/2 tablespoon salt
- 1/2 tablespoon sweet paprika
- 1/2 tablespoon freshly ground pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon Lowry's Season Salt
- Vegetable oil for frying
Instructions
- Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
- Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
- Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. Place in chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
Voila! Time to eat. The fried chicken is the entree, but don’t forget about some sides! I like to whip up a side of mac and cheese and sweet potato fries to go with the meal. Tell me if you have any other side recommendations.
One thing I like to mention about this recipe is that it is easy and customizable. I’ve had a lot of people say that they are worried about making something like buttermilk fried chicken. I think we can all say the word “fried” sounds a little daunting. It’s like an unspoken term in the world of home chefs because it sounds so forbidden and unachievable. Let’s put an end to that! We don’t have to fear the fried foods—it just takes a little practice.
Pin to save for later
Petro
Latest posts by Petro (see all)
- DIY vintage galvanized bucket - January 20, 2020
- DIY Tinted Lip Balm - January 19, 2020
- Valentine Fabric Envelopes - January 19, 2020
Lisa Hager says
I only have all-purpose flour, will that work as well?
Petro says
It should work fine.
Molly Lovell says
Is there a difference between sweet papericka and regular papericka?
Petro says
Yes. Paprika range from sweet to very hot. Regular paprika is medium hot.
Megan says
Hey I just tried making this and I had trouble keeping the breading on the chicken, it fell off most of the pieces. I used full chicken breast, could that be why?
Petro says
Hi Megan. Thanks so much for your interest in my recipe, it just makes my day! Have you used the whole chicken breast, without cutting in strips? That might be the reason. This works best with smaller pieces like chicken tenders. Make sure you keep the chicken and buttermilk mixture in the fridge for at least one hour and then shake off the excess, but not too much, you want it well coated. Dry the chicken with a paper towel before tossing with the buttermilk, especially if it seems too wet or watery. Also double dipping might work well (dip in buttermilk, cover in flour then dip again in buttermilk and cover in flour one more time), especially if your buttermilk recipe is not too thick. Hope that helps. Let me know how these worked out for you.
DearCreatives (@DearCreatives) says
Looks so good. Just like my grandma used to make. Can’t wait to try your recipe. Pinned & shared.
Thanks for linking up with us @DearCreatives party!
Petro says
Thanks so much for stopping by and for sharing.
Jerri says
This looks delicious!
Petro says
Aww, you’re so sweet. Thanks so much Jerri.
Jamie @ Coffee With Us 3 says
Thanks so much for linking up at The Pretty Pintastic Party, and for pinning the features!
We love your recipe so much we have decided to feature it at the party this weekend! We hope you’ll join us, grab a badge, and link up some more fabulous posts!
Petro says
Thank you so much, Jamie. You are a star!
zollingermomof3 says
This is on the menu tomorrow night!
Petro says
Aww, thanks so much 🙂
magknj72 says
Pinned! Glad you shared!
Petro says
Thank you so much!
cynthial1956 says
This is a wonderful recipe. I love buttermilk chicken. I think I will give this recipe a try on some drumsticks this weekend!
Petro says
Thank you Cynthia, for stopping by and your lovely comment 🙂
ashandcrafts says
Yum! I love fried chicken! Thanks for sharing this recipe with us at the Merry Monday link party. Hope to see you again next week. Sharing your post on Twitter!
Petro says
Thanks so much for stopping by and your lovely comment 🙂
Chelc | Inside the Fox Den says
OMG, yum! Chicken is a staple in my house so I am constantly looking for new recipes to add into the rotation. Gonna give this a try! Thanks for sharing at Merry Monday, hope to see you again next week!
Petro says
Thank you so much for stopping by and your nice comment.
Trish says
This looks scrumptious.
Petro says
Thanks so much, Trish!