Wade’s Tasty Things

Buttermilk Chicken Recipe

Name: Buttermilk Chicken Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4 servings
Ingredients: 8 pieces chicken (skin on, thighs and drumsticks are best (approximately 3 pounds); 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon dried mustard; ½ teaspoon paprika; ½ teaspoon dried sage; 2 cups buttermilk (480mL); 2 cups all-purpose flour (260g); 1 tablespoon baking powder; 1½ teaspoons salt; 1½ teaspoons garlic powder; 1½ teaspoons paprika; 1½ teaspoons dried basil; 1½ teaspoons dried thyme; 1½ teaspoons onion powder; 1 teaspoon cayenne pepper; vegetable oil (to be 1- 2 inches deep in a deep frying pan)

4 servings

servings

15 minutes

active time

2 hours

total time

Start Cooking

Ingredients

8 pieces chicken (skin on, thighs and drumsticks are best (approximately 3 pounds)

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon dried mustard

½ teaspoon paprika

½ teaspoon dried sage

2 cups buttermilk (480mL)

2 cups all-purpose flour (260g)

1 tablespoon baking powder

1½ teaspoons salt

1½ teaspoons garlic powder

1½ teaspoons paprika

1½ teaspoons dried basil

1½ teaspoons dried thyme

1½ teaspoons onion powder

1 teaspoon cayenne pepper

vegetable oil (to be 1- 2 inches deep in a deep frying pan)

Directions

Place the 8 pieces chicken in a large bowl. Add 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon dried mustard, ½ teaspoon paprika, and ½ teaspoon dried sage. Stir to coat the chicken evenly. Pour 2 cups buttermilk over the seasoned chicken. Stir well to coat the chicken.

Refrigerate this mixture for at least 1 hour; the longer you marinate, the more tender it will become. It can also be left overnight.

In a shallow dish, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1½ teaspoons salt, 1½ teaspoons garlic powder, 1½ teaspoons paprika, 1½ teaspoons dried basil, 1½ teaspoons dried thyme, 1½ teaspoons onion powder, and 1 teaspoon cayenne pepper.

Heat the vegetable oil to about 340°F. You want to be able to fry the outside to a crisp, golden brown without burning while still cooking the chicken all the way through!

Remove each piece of chicken from the marinade, and place it into the dish with the flour mixture, then toss. Ensure the entire surface of each piece of chicken is thoroughly coated.

Place the chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. It will take about 15 minutes for each piece to cook. Ensure each piece is fully cooked; the internal temperature should reach 170°F. I recommend keeping a candy thermometer in the oil as you cook. The temperature may drop slightly as you add the cold chicken, so you will need to adjust the heat accordingly to maintain a temperature of around 340°F.

Allow the chicken to drain on a wire rack to help the chicken stay crispy.

Nutrition

Serving Size

Calories

325 kcal

Total Fat

5 g

Saturated Fat

3 g

Unsaturated Fat

2 g

Trans Fat

1 g

Cholesterol

15 mg

Sodium

1588 mg

Total Carbohydrate

58 g

Dietary Fiber

3 g

Total Sugars

6 g

Protein

11 g