Okay, who can resist the siren song of perfectly crispy fried chicken? Not me, that’s for sure! And this Buttermilk Chicken Recipe? It’s a family fave, but with a little something-something that makes it *extra* special. It’s got this tang, ya know?
I’ll never forget the first time I tried making fried chicken. Disaster! The outside was burnt to a crisp, and the inside was…well, let’s just say it wasn’t cooked. But I was determined, and after a *lot* of trial and error (and a few frantic calls to my grandma!), I finally nailed it. Now, this Buttermilk Chicken Recipe is my go-to. Trust me, you’re gonna love it!
Gather Your Ingredients for the Buttermilk Chicken Recipe
Alright, listen up! Before we dive into this amazing Buttermilk Chicken Recipe, let’s make sure we’ve got everything prepped and ready to go. Trust me, there’s nothing worse than getting halfway through and realizing you’re missing something! So, grab your list and let’s do this!
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces – Yep, thighs are the way to go for juicy, flavorful chicken. Don’t even think about using chicken breasts unless you want dry chicken!
- 2 cups buttermilk – This is THE secret ingredient, folks! It tenderizes the chicken and gives it that amazing tang. Don’t skip it.
- 2 cups all-purpose flour – Just your regular ol’ flour. We’re using it to create that crispy coating we all crave.
- 2 tsp salt – Gotta have salt! It brings out all the flavors.
- 1 tsp black pepper – Freshly ground is best, if you’ve got it!
- 1 tsp garlic powder – Because everything’s better with garlic, right?
- 1 tsp paprika – This adds a little smokiness and gives the chicken a beautiful color.
- 1/2 tsp cayenne pepper (optional) – Okay, this is where you can get a little crazy! If you like a kick, go for it! But if you’re spice-sensitive, maybe start with a 1/4 tsp or just leave it out.
- Vegetable oil, for frying – Canola oil works great too! Just make sure you have enough to fill your skillet about halfway.
Got all that? Good! Let’s get cooking!
Why You’ll Love This Buttermilk Chicken Recipe
Seriously, this Buttermilk Chicken Recipe is a total winner! Why? Let me tell ya!
Buttermilk Chicken Recipe Benefits
- Crispy texture – I mean, who doesn’t love that satisfying crunch?
- Flavorful taste – That buttermilk marinade does some serious magic!
- Easy to prepare – It’s way easier than you think! Even I can make it, and that’s saying something!
- Family-friendly meal – The kids go crazy for this stuff!
- Budget-friendly – Doesn’t break the bank, which is always a plus!
Step-by-Step Guide: How to Make Buttermilk Chicken Recipe
Okay, buckle up, buttercups! We’re about to dive into the nitty-gritty of making this amazing Buttermilk Chicken Recipe. Don’t worry, I’ll walk you through every step. Just follow along, and you’ll be chowing down on crispy, juicy chicken in no time!
Marinating the Chicken for the Buttermilk Chicken Recipe
This is where the magic happens, folks! Grab a bowl (not metal, okay?) and toss in those chicken pieces. Now, pour that glorious buttermilk all over ’em, making sure every little piece is swimming in that tangy goodness. Cover the bowl with plastic wrap (or a lid, if you’re fancy) and pop it in the fridge.
Now, here’s the deal: you gotta marinate it for at least 30 minutes. But honestly? The longer, the better! I usually aim for at least 2 hours, but if you’re super organized, you can even let it sit for up to 4 hours. Trust me, it makes a difference! The buttermilk tenderizes the chicken and infuses it with flavor. Don’t skimp on this step!
Preparing the Flour Mixture for the Buttermilk Chicken Recipe
While your chicken’s soaking up all that buttermilk goodness, let’s get our dry ingredients ready. In a separate bowl (a big one!), whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if you’re using it). Make sure everything’s evenly distributed. We don’t want any pockets of cayenne that’ll blow your head off!
Speaking of cayenne, now’s the time to adjust the spice level. If you’re not sure how much heat you can handle, start with a smaller amount (like 1/4 teaspoon) and taste it. You can always add more, but you can’t take it away! My favorite part is when the spices mix with the flour…it smells SO good!
Frying the Buttermilk Chicken Recipe to Perfection
Alright, this is where things get real! Pour your vegetable oil into a large skillet (cast iron is my fave, if you have one) and heat it over medium-high heat. You want the oil to be hot, but not *too* hot, or you’ll burn the chicken before it’s cooked through. How do you know when it’s ready? Flick a little bit of flour into the oil. If it sizzles gently, you’re good to go.
Now, take a piece of chicken out of the buttermilk, letting any excess drip off. Then, dredge it in the flour mixture, making sure it’s completely coated. Give it a good shake to get rid of any extra flour. Carefully place the chicken in the hot oil, being careful not to overcrowd the pan. If you put too much chicken in at once, the oil temperature will drop, and your chicken won’t get crispy.
Fry the chicken for about 6-8 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure! And please be careful, hot oil splatters are no fun!
Draining the Buttermilk Chicken Recipe
Once the chicken’s cooked, remove it from the skillet and place it on a wire rack to drain any excess oil. This is super important for getting that *ultimate* crispiness! If you just put it on a plate lined with paper towels, the bottom will get soggy. Nobody wants soggy chicken!
Let the chicken drain for a few minutes before serving. And that’s it! You’ve just made the best Buttermilk Chicken Recipe ever! Now go grab your favorite dipping sauce and dig in!
Tips for the Best Buttermilk Chicken Recipe
Okay, so you’ve got the basics down, but wanna take your Buttermilk Chicken Recipe to the *next level*? Here are a few of my super-secret, tried-and-true tips for crispy, flavorful perfection! Listen closely, because this is the good stuff!
Achieving Extra Crispy Buttermilk Chicken Recipe
Want that seriously satisfying crunch? Double dredge, baby! After the first dredge in the flour mixture, dip the chicken back into the buttermilk, then dredge it again. This creates a thicker, extra-crispy coating. Trust me, it’s worth the extra effort! Also, make sure your oil is hot enough! Not smoking, but definitely sizzling.
Adjusting the Spice Level in Your Buttermilk Chicken Recipe
Spice it up…or not! The cayenne pepper is totally optional, so feel free to adjust it to your liking. If you’re not sure how much heat you can handle, start with a pinch and taste the flour mixture. Remember, you can always add more, but you can’t take it away! My family loves it with a little kick!
Serving Suggestions for Your Buttermilk Chicken Recipe
Okay, so you’ve got this amazing, crispy Buttermilk Chicken Recipe…now what do you serve with it? Trust me, the sides are just as important! My go-to’s are creamy coleslaw (gotta have that crunch!), mashed potatoes with gravy (comfort food at its finest!), or even just some simple corn on the cob. And don’t forget the dipping sauces! Ranch, honey mustard, BBQ…the possibilities are endless!
Storing and Reheating Your Buttermilk Chicken Recipe
Okay, so you’ve made this amazing Buttermilk Chicken Recipe, but somehow, you have leftovers? (Wow! Color me impressed!) Don’t worry; I’ve got you covered. Store the chicken in an airtight container in the fridge for up to 3 days. But reheating is key to keeping it crispy! My secret? The oven! Pop it in a 350°F (175°C) oven for about 10-15 minutes, and it’ll be almost as good as new!
Frequently Asked Questions About Buttermilk Chicken Recipe
Got questions? I’ve got answers! Here are some common questions I get asked all the time about this amazing Buttermilk Chicken Recipe. Don’t be shy – if you’ve got a burning question, I’m here to help!
Can I use chicken breasts for this Buttermilk Chicken Recipe?
Okay, so technically, *yes*, you *can* use chicken breasts. But honestly? I wouldn’t recommend it. Chicken breasts tend to dry out super easily, especially when frying. If you *do* use them, make sure to cut them into smaller, thinner pieces and don’t overcook them! Keep a super close eye on the internal temp! Thighs are just so much juicier and more forgiving, ya know?
How long does the Buttermilk Chicken Recipe last in the fridge?
Safety first, people! Properly stored in an airtight container, your leftover Buttermilk Chicken Recipe will last for up to 3 days in the fridge. After that, it’s time to toss it. Nobody wants to risk food poisoning! When in doubt, throw it out!
What is the best oil for frying this Buttermilk Chicken Recipe?
Okay, so I usually go with vegetable oil or canola oil because they’re neutral in flavor and have a high smoke point. But honestly, you can use whatever frying oil you like! Peanut oil is another great option, but be careful if anyone has allergies! Just make sure the oil has a high enough smoke point for frying, or you’ll end up with a smoky, stinky mess!
Estimated Nutritional Information for Buttermilk Chicken Recipe
Okay, so I’m not a nutritionist or anything, but people always ask about the nutritional info for this Buttermilk Chicken Recipe. So, here’s a rough estimate, based on the ingredients and serving size. Keep in mind that this is just an estimate, and it can vary depending on the exact ingredients you use and your portion sizes, ok?
Per serving, you’re probably looking at around:
- Calories: 350
- Fat: 20g
- Protein: 20g
- Carbohydrates: 25g
Just remember, this is a *treat*, not a health food! But hey, everything in moderation, right?
Enjoy Your Delicious Buttermilk Chicken Recipe!
And there you have it! My super awesome Buttermilk Chicken Recipe! I hope you love it as much as my family does. If you try it, be sure to leave a comment below and let me know what you think! And don’t forget to share it with your friends!
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Unbelievable Buttermilk Chicken Recipe in Just 1 Hour
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Description
Crispy and flavorful buttermilk chicken, perfect for a family dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Marinate chicken in buttermilk for at least 30 minutes, or up to 4 hours.
- In a separate bowl, combine flour, salt, pepper, garlic powder, paprika, and cayenne pepper.
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Carefully place chicken in the hot oil, being careful not to overcrowd the pan.
- Fry for 6-8 minutes per side, or until golden brown and cooked through.
- Remove chicken from skillet and place on a wire rack to drain excess oil.
- Serve immediately.
Notes
- For extra crispy chicken, double dredge the chicken in the flour mixture.
- Adjust the amount of cayenne pepper to your preference.
- Serve with your favorite dipping sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg
