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The Only Buttermilk Fried Chicken Recipe You Need

Buttermilk Fried Chicken 

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
  • half tablespoon freshly ground pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon Lowry’s Season Salt
  • Vegetable oil, for frying

Directions:

  • 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. Fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed).
  • Drain on paper towels.

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The Only Buttermilk Fried Chicken Recipe You Need

The Only Buttermilk Fried Chicken Recipe You Need

Ingredients

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  • 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

  1. Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 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.
  4. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture.
  5. Shake off the excess flour and lay on a plate.
  6. Repeat the process until all pieces of chicken are double coated.
  7. 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).
  8. Drain on paper towels.
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Buttermilk fried chicken

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Comments

  3. We made this last night. We have a deep fryer and it took 7 minutes to cook. So delicious! I will be making again!

    Reply

  4. 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?

    Reply

    • 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.

      Reply

  7. 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!

    Reply

  10. This is a wonderful recipe. I love buttermilk chicken. I think I will give this recipe a try on some drumsticks this weekend!

    Reply

  11. 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!

    Reply

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