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Understanding how buttermilk works its magic is key to mastering this dish. Buttermilk is acidic, which allows it to break down the proteins in the chicken, resulting in tenderness. When chicken is marinated in buttermilk, the acids help to dissolve some of the protein structures, making the meat softer and juicier. This is why soaking your chicken in buttermilk for several hours—or ideally overnight—can elevate your fried chicken from average to extraordinary.

Buttermilk Fried Chicken

Discover the secret to making irresistible crispy buttermilk fried chicken, a classic Southern favorite that celebrates culinary tradition. This guide takes you through the process of marinating chicken in tangy buttermilk to ensure each bite is flavorful and juicy. Learn expert tips on achieving a crispy crust with the perfect blend of spices, and explore frying techniques that will elevate your cooking skills. Get ready to impress your family and friends with this deliciously satisfying dish!
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Ingredients
  

For the marinade:

4 cups buttermilk

2 tablespoons hot sauce (optional for spice)

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

For the chicken:

4 lbs chicken pieces (legs, thighs, wings, breasts)

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 teaspoon salt

½ teaspoon black pepper

Vegetable oil (for frying)

For serving:

Fresh parsley (chopped, for garnish)

Lemon wedges

Instructions
 

Marinate the Chicken: In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.

    Prepare the Coating: In a large shallow dish, combine the flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all ingredients are incorporated.

      Heat the Oil: In a large deep skillet or Dutch oven, pour in enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).

        Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, allowing the excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure a thick, even coating. Shake off any excess flour.

          Fry the Chicken: Carefully place the coated chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for approximately 12-15 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

            Drain and Rest: Once cooked, use tongs to remove the chicken from the oil and place it on a wire rack or a paper towel-lined plate to drain excess oil. Let it rest for 5-10 minutes.

              Serve: Transfer the fried chicken to a serving platter. Garnish with chopped fresh parsley and lemon wedges for an extra flavor boost. Enjoy your crispy buttermilk fried chicken hot!

                Prep Time: 20 mins | Total Time: 5 hrs 40 mins | Servings: 6-8