Buttermilk Fried Chicken
Crispy, golden buttermilk fried chicken that’s juicy on the inside and crunchy on the outside! This easy, foolproof recipe is perfect for beginners and packed with flavor. Get step-by-step instructions, tips for extra crispiness, and delicious serving ideas!
Video
Ingredients
- 6 chicken drumsticks
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- vegetable oil, for frying
Instructions
- Marinate the chicken: Rinse and pat dry the chicken drumsticks. Place them in a bowl, pour buttermilk over them, and season with half the salt and pepper. Cover and refrigerate for at least 2 hours.6 chicken drumsticks, 1 teaspoon salt, 1 teaspoon pepper, 2 cups buttermilk
- Prepare the coating: In a separate bowl, mix flour, paprika, garlic powder, onion powder, and the remaining salt and pepper.2 cups all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Dredge the chicken: Remove the chicken from the buttermilk, letting the excess drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing it onto the chicken for a crispy crust.
- Heat the oil: In a deep fryer or heavy pot, heat vegetable oil to 350-375°F (175-190°C).
- Fry the chicken: Carefully place a few pieces in the hot oil (don’t overcrowd the pot). Fry for 12-15 minutes, flipping occasionally, until golden brown and the internal temperature reaches 165°F (74°C).vegetable oil
- Drain and serve: Use a slotted spoon to transfer the chicken to a wire rack over a baking sheet to keep it crispy. Let it rest before serving.
Nutrition
Calories: 326kcalCarbohydrates: 37gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 78mgSodium: 552mgPotassium: 343mgFiber: 1gSugar: 4gVitamin A: 333IUVitamin C: 0.1mgCalcium: 110mgIron: 3mg
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