Weeknight Buttermilk Fried Chicken Recipes

BUTTERMILK FRIED CHICKEN

Steps:

• Combine all the ingredients for the buttermilk mixture in a bowl.
• Add the chicken pieces to the buttermilk mixture and cover the bowl with plastic wrap. Place in the fridge for 4 to 6 hours.
• When ready to cook, place all the Flour Mixture ingredients in a mixing bowl and whisk until combined.
• Remove one piece of chicken at a time from the buttermilk mixture, and dredge in the flour mixture. Repeat the process until all chicken pieces are coated.
• Pour the vegetable oil in a deep skillet, large pot, or Dutch oven. The oil should be about 1.5 to 2 inches deep in the skillet.Set the skillet over medium-high heat and heat the oil to 350°F. If possible, use an instant read thermometer to check the temperature.
• Add the chicken to the hot oil in batches, and cook until the internal temperature of the chicken is 165°F, about 15 minutes. Flip the chicken halfway through cooking time.
• Once chicken is cooked through and golden brown, remove from the oil and place on paper towels to drain.
• Serve immediately, or keep warm in an oven until ready to serve. Garnish with fresh chopped herbs.
• Notes: For best crunchy results, repeat the coating process for each piece twice to ensure the chicken pieces are properly coated.

BUTTERMILK FRIED CHICKEN

Steps:

• 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 over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in 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.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY

Steps:

• Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
• Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
• Heat oil in a skillet over high heat to about 350°F.
• Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
• Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
• Enjoy!

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Combine the buttermilk, mustard, 1/2 teaspoon cayenne and 1 teaspoon each garlic powder, onion powder, salt and pepper in a large bowl or resealable plastic bag. Add the chicken and thyme sprigs and let marinate 8 hours or overnight.
• Stir together the chopped thyme, flour, paprika, oregano, remaining 1/2 teaspoon cayenne and 1 teaspoon each garlic powder and onion powder in a large baking dish; season generously with salt and pepper. Drizzle about 1/4 cup of the buttermilk marinade over the flour mixture, mixing with a fork until craggy in texture.
• Remove the chicken from the marinade, letting the excess drip off. Dip in the flour mixture to coat well, then transfer to a plate.
• Preheat a 6-quart air fryer to 375˚ F. Coat half of the chicken with cooking spray; arrange in the air fryer basket in a single layer. Cook until crispy, 15 minutes, flipping halfway through. Cook the remaining chicken. Serve with potato salad and cornbread.

BUTTERMILK FRIED CHICKEN

Steps:

• Whisk the buttermilk, hot sauce, thyme, garlic, 2 tablespoons salt and 1 teaspoon pepper in a large bowl. Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight.
• Whisk the flour, paprika and 1 1/2 teaspoons pepper in a large bowl. Drain the chicken. Coat the chicken pieces in the flour mixture, shake off any excess and lay on a piece of parchment or wax paper.
• Set a wire rack over a rimmed baking sheet. Fill a large skillet (cast iron preferred) with 3/4-inch of oil. Heat over medium-high heat until a deep-fry thermometer registers 340 degrees F. Working in batches, add the chicken skin side down, and cook, turning once, until the chicken is well browned on the outside and no longer pink near the bone, about 25 minutes total. The temperature of the oil will drop when the chicken is added to the skillet. Adjust the heat as the chicken cooks to maintain it around 250 degrees F. Transfer the cooked chicken to the prepared baking sheet. Serve hot or at room temperature.

BUTTERMILK FRIED CHICKEN

Steps:

• Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

BUTTERMILK FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl and cover with the buttermilk. Set aside, covered and refrigerated, for several hours or overnight.
• Place the flour, salt and pepper in a large paper or plastic bag. Remove the chicken from the buttermilk, shaking off any excess. Working in batches of 2 or 3 pieces, place chicken in the bag and shake until coated with the flour and seasonings.
• Heat the oil in a large skillet over medium-low heat. Fry the chicken, working in batches if necessary and turning the pieces often, 20 to 30 minutes, or until golden brown on all sides.