Recently at dinner my father instructed me, "tell your website readers that your dad says this is a good one." Done, dad. This chicken is good—perfectly tender, well flavored, crunchy—just what one wants in fried chicken.
Buttermilk Chicken Marinade - The Secret to Great Fried Chicken!
The secret? Buttermilk!
Buttermilk is lightly acidic. Soaking the chicken overnight in buttermilk helps tenderize it, and the chicken stays tender when you fry it.
The Best Pan for Frying Chicken
Many recipes call for frying chicken in a cast iron frying pan. Sometimes, we use one of our trusty cast iron pans, and sometimes, a hard anodized aluminum pan.
Cast iron tends to be quite heavy. It retains heat so well that if you have a problem and have to lower the heat rapidly, you won't be able to do it.
Anodized aluminum can also take the heat without warping, but will be more responsive for heating and cooling. (We've started a kitchen fire with peanut oil in a cast iron skillet—not fun! If it ever happens to you, remove the pan from the heat element, and cover it quickly with a lid.)
The Best Way To Check Oil Temperature
Here's a tip on checking oil temperatures. You might have a perfectly justifiable fear of hot oil. So, to measure it without getting too close to it, use an infrared thermometer, like this one. Just point the thermometer at the hot surface of the oil, pull the trigger, and you'll get a fairly accurate readout of the oil temp.
Video: How To Make Buttermilk Fried Chicken
Buttermilk Fried Chicken
Tips for Helping Breading Stick to the Chicken
First off, use skin-on chicken. Breading sticks better to skin. Also, to help keep the coating on the chicken when cooking, let the pieces rest after you dredge them in the flour. The resting time allows the coating to adhere to the chicken. Be sure to coat completely to get the best-tasting chicken.
Best Oils for Frying Chicken
You'll want to use an oil with a high smoke point (425°F or above) for the best results. We recommend peanut oil, canola oil, corn oil, or even regular vegetable oil for frying.
To Get the Crispiest Fried Chicken
Moisture and steam are the enemy when it comes to the crispiest coating. The salt in the flour mixture helps draw out the moisture, but you can also add a couple of teaspoons of baking powder to the flour mix. The baking powder causes more air bubbles when frying, making the coating crispier.
Also, be sure to cool the cooked chicken on a rack, not directly on paper towels. Not only does this help drain the excess oil, but allows air to flow around the chicken. Putting the fried chicken directly on paper towels makes the pieces soggy, because the heat causes steam to be trapped.
Even More Fried Chicken Recipes and Amazing Side Dishes
- Spicy Fried Chicken
- Sweet Tea Fried Chicken
- Air Fryer Fried Chicken
- No Mayo Coleslaw
- Classic Potato Salad
Buttermilk Fried Chicken
For the marinade:
2 cups buttermilk (can also use plain yogurt thinned with a little milk)
1 large onion, sliced
1/4 cup mixed fresh herbs (parsley, thyme, tarragon), chopped, or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pounds chicken parts (thighs, drumsticks, wings, breasts), bone-in, skin-on
For frying the chicken:
2 cups cooking oil (such as canola or peanut oil)
2 cups all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Kosher Salt and freshly ground black pepper to taste
Marinate the chicken in buttermilk mixture:
Combine the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Place the chicken pieces in the buttermilk mixture and coat completely. Cover and marinate overnight (at least 8 hours).
Drain the chicken:
Place chicken pieces in a colander and drain the excess buttermilk mixture.
Coat the chicken pieces with flour:
In a large sturdy paper or plastic bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper. Place chicken pieces into bag with flour mixture and shake until thoroughly coated.
Heat the oil in thick-bottomed pan:
Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F. Remember when working with hot oil, always have a pan lid close by.
Fry the chicken:
Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 10 to 12 minutes, until golden brown, and then use metal tongs to turn the pieces over and fry for another 10 to 12 minutes, until golden brown. Cook about 5 pieces at a time, making sure not to crowd the pan. Repeat until all the pieces are cooked.
Be careful to keep the oil hot enough to cook the chicken thoroughly, but not so high that it burns the batter, about 300° to 325°F.
Place chicken on rack to drain excess oil:
Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste. Let cool about 10 to 15 minutes before serving.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|