Buttermilk Fried Chicken
For this recipe you can use any chicken parts but I decided to use chicken tenders. To make things even yummier I used full fat buttermilk (if you want lower calories in your fried chicken, use fat free). I used self rising flour as that’s what I had on hand but if you don’t, just mix cup all purpose flour with 1 1/2 teaspoon baking powder and 1/4 teaspoon fine salt.
I used sweet paprika for our chicken as I wanted my daughter to be able to serve this too and she is not a fan of spicy food. But if you and your family are, feel free to use hot paprika instead.
To get this recipe super delicious, I mixed the chicken, buttermilk and 1 teaspoon salt in a bowl. Then I cover and refrigerate it for one hour.
Heating the oil real good before proceeding to frying the chicken is a very important aspect that will truly make the difference between crispy and soft chicken. 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. Double coating and dipping the chicken also plays a very important part in this.
Fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed) and keep an eye on the chicken so it doesn’t cook too much!
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.
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Petro
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Lisa Hager says
July 31, 2017 at 7:10 PMI only have all-purpose flour, will that work as well?
Petro says
August 2, 2017 at 9:54 AMIt should work fine.
Molly Lovell says
October 22, 2016 at 2:58 PMIs there a difference between sweet papericka and regular papericka?
Petro says
October 23, 2016 at 2:02 AMYes. Paprika range from sweet to very hot. Regular paprika is medium hot.
Vicci Bennett says
May 15, 2016 at 9:41 AMWe made this last night. We have a deep fryer and it took 7 minutes to cook. So delicious! I will be making again!
Petro says
May 15, 2016 at 3:57 PMThanks so much Vicci! That makes me so happy 🙂
Megan says
December 29, 2015 at 8:48 PMHey 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
December 30, 2015 at 5:44 AMHi 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
June 4, 2015 at 1:14 PMLooks 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
June 4, 2015 at 2:06 PMThanks so much for stopping by and for sharing.
Jerri says
June 4, 2015 at 2:00 AMThis looks delicious! Thanks for linking up with me. I’m featuring you this week.
Petro says
June 4, 2015 at 6:31 AMAww, you’re so sweet. Thanks so much Jerri.
Jamie @ Coffee With Us 3 says
June 3, 2015 at 11:26 AMThanks 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
June 3, 2015 at 12:33 PMThank you so much, Jamie. You are a star!
zollingermomof3 says
June 2, 2015 at 11:24 AMThis is on the menu tomorrow night!
Petro says
June 2, 2015 at 1:05 PMAww, thanks so much 🙂
magknj72 says
May 30, 2015 at 7:39 PMPinned! Glad you shared on Saturdays Are Fun Days in the Land Down Under
Petro says
May 31, 2015 at 8:47 AMThank you so much!
cynthial1956 says
May 29, 2015 at 6:29 PMThis is a wonderful recipe. I love buttermilk chicken. I think I will give this recipe a try on some drumsticks this weekend!
Petro says
May 30, 2015 at 3:22 AMThank you Cynthia, for stopping by and your lovely comment 🙂
ashandcrafts says
May 29, 2015 at 12:28 AMYum! 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
May 29, 2015 at 2:50 AMThanks so much for stopping by and your lovely comment 🙂
Chelc | Inside the Fox Den says
May 27, 2015 at 7:20 PMOMG, 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
May 28, 2015 at 5:19 AMThank you so much for stopping by and your nice comment.
Trish says
May 22, 2015 at 9:04 PMThis looks scrumptious.
Petro says
May 23, 2015 at 2:16 PMThanks so much, Trish!