This incredible buttermilk fried chicken recipe will be the only fried chicken recipe you use! Seasoned to perfection, this crispy chicken recipe is the best fried chicken recipe you will ever have!
Now I know it’s a lot for me to claim that THIS recipe is the perfect fried chicken recipe. It’s hard because so many other people make great recipes claims as well. Trust me I’d never lead you wrong when it comes to easy recipes!
Not only did the family love this great fried chicken they even loved it more than the chicken tenders that they adore so much. The crispy skin is super tasty from being in the seasoned flour dredge and fried in high heat oil in a heavy-bottom skillet. Getting the perfect temperature of the oil in the large pot is key!
What ingredients do I need for this seasoned buttermilk fried chicken?
4-6 pounds bone in chicken
2 cups buttermilk
1 1/2 cups all purpose flour
3/4 cup cornstarch
1 tbsp adobo
1 tbsp seasoning salt
1 tsp garlic powder
1 tsp chili powder
1 tsp Italian seasoning
1 tsp paprika
1 tsp salt
1 tsp black pepper
How do I make this amazing fried chicken?
First you will be adding all seasonings to a bowl and mix well. Some folks use kosher salt, cayenne pepper, white vinegar, onion powder and hot sauce–but we won’t be needing any of that in today’s recipe.
Add bone in chicken, chicken thighs or chicken breasts (or whichever part of the chicken you prefer), buttermilk and half of the seasonings to a large bowl. Be sure to mix well in the buttermilk marinade and let soak in fridge for 1 hour. Add the remaining seasonings and cornstarch to a bowl with the flour.
Remove chicken from fridge after an hour and heat oil over medium high in a large deep skillet or cast iron. I used a 12-inch cast-iron skillet. Take chicken from buttermilk mixture and dredge chicken pieces in the flour mixture. Remove excess flour. Be sure to fry the coated chicken by deep frying in small batches.
Test the vegetable oil or canola oil by sprinkling a little flour into the grease. If it does not sizzle the grease isn’t hot enough. It’s important you wait until the oil temperature comes up at medium high before adding the marinated chicken pieces.
Cook for 8-10 mins on the first side then turn chicken pieces for another 8-10 min on the second side. The larger pieces will need longer cook times for best results. The chicken will be golden brown in color. Test for doneness by checking the internal temperature with a meat thermometer. More on that in the notes of the recipe.
Remove from the hot oil and let the pieces of chicken rest on paper towels in a single layer.
Whether you prefer white meat or dark meat, either one is great to use for this fried chicken! This is one of the best tasting most popular recipes on the blog. It doesn’t take a long time to make a delicious crispy piece of chicken! Seal the leftovers in an airtight container and refrigerate.
Enjoy! Be sure to let me know how much you love it!
This amazing classic buttermilk fried chicken recipe is perfectly seasoned and cooked to perfection. Great for any occasion, the family will love it!
- 4-6 pounds bone in chicken
- 2 cups buttermilk
- 1 1/2 cups all purpose flour 3:4 cup cornstarch
- 1 tbsp odobo
- 1 tbsp seasoning salt 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp Italian seasoning 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- Add all seasonings to a bowl and mix well.
- Add chicken, buttermilk and half of the seasonings to a bowl.
- Mix and let soak in fridge for 1 hour.
- Add the remaining seasonings and cornstarch to a bowl with the flour.
- Remove chicken from fridge after an hour and heat oil over medium high in a large skillet or cast iron.
- Take chicken from marinade and coat in the flour mixture.
- Test the oil by sprinkling a little flour into the grease. If it does not sizzle the grease isn’t hot enough.
- It’s important you wait until the temperature Of the grease comes up at medium high before adding the chicken.
- Cook for 8-10 mins per side. The larger pieces will need longer cook times.
- Test for doneness (see notes)
- Remove and let drain on paper towels.
Always soak in buttermilk.
Season like your life depends on it.
Remember to add 1 part cornstarch to 2 parts flour.
Make sure the chicken is wet from the marinade and seasonings before dredging.
Keep the oil hot but not hot as it will burn. Stick the thickest part of the chicken with a fork down to the bone to test doneness. It should run clear juices.
Drain on paper towels.
Amount Per Serving Calories 616Total Fat 30gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 19gCholesterol 215mgSodium 820mgCarbohydrates 24gFiber 1gSugar 2gProtein 57g
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