Buttermilk Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Adds tanginess and helps tenderize the chicken.

All-purpose flour: Forms the crispy coating when fried.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Paprika: Provides a subtle smokiness and color.

Garlic powder: Infuses the chicken with a savory garlic flavor.

Onion powder: Adds a hint of sweetness and depth.

Vegetable oil: Used for frying the chicken to a golden brown.

When marinating the chicken thighs in buttermilk, ensure they are fully submerged to allow the buttermilk mixture to penetrate the meat thoroughly. This not only tenderizes the chicken but also infuses it with the flavors of salt, black pepper, paprika, garlic powder, and onion powder. For an even more flavorful result, consider adding a few dashes of hot sauce to the buttermilk marinade.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts can be used for a leaner option, though they may be less juicy.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity and tanginess of buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can provide a crispier coating, though it may be lighter than flour.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, so use less to avoid making the dish too spicy.

• garlic powder - Substitute with fresh garlic: Minced fresh garlic can provide a more intense garlic flavor, though it may alter the texture slightly.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can add a similar flavor, though they may affect the texture of the coating.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the fried chicken to cool completely at room temperature before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the cooled chicken in an airtight container or wrap each piece tightly with aluminum foil or plastic wrap. This ensures that the chicken stays fresh and prevents it from absorbing any unwanted odors from the refrigerator.

• Store the chicken in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.

• To freeze, arrange the chicken pieces on a baking sheet lined with parchment paper, making sure they do not touch each other. Freeze until solid, about 2-3 hours. This step prevents the pieces from sticking together.

• Once frozen, transfer the chicken pieces to a freezer-safe bag or container. Label with the date to keep track of freshness. The chicken can be stored in the freezer for up to 3 months.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• For reheating, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper or a wire rack. This allows for even heating and helps the chicken stay crispy.

• Bake the chicken for 15-20 minutes, or until heated through. For extra crispiness, you can broil for an additional 2-3 minutes, keeping a close eye to avoid burning.

• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 5-7 minutes, which helps to restore its crispy texture.

• Avoid microwaving the chicken as it can make the coating soggy and the meat rubbery.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the fried chicken on a baking sheet lined with aluminum foil.
  3. Cover the chicken loosely with another piece of foil to prevent it from drying out.
  4. Bake for 20-25 minutes, or until the chicken is heated through and the skin is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C) for about 5 minutes.
  2. Place the fried chicken in the air fryer basket in a single layer.
  3. Heat for 10-15 minutes, flipping halfway through, until the chicken is hot and the skin is crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of vegetable oil.
  2. Place the fried chicken in the skillet, skin side down.
  3. Cover the skillet with a lid and heat for 5-7 minutes.
  4. Flip the chicken and heat for an additional 5-7 minutes, until thoroughly heated.

• Microwave Method:

  1. Place the fried chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until hot.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the fried chicken on the toaster oven tray.
  3. Heat for 15-20 minutes, or until the chicken is hot and the skin is crispy.

• Large bowl: Used to combine the buttermilk and spices for marinating the chicken.

• Refrigerator: Essential for marinating the chicken overnight or for at least 2 hours.

• Another bowl: Needed to mix the flour, salt, and pepper for dredging the chicken.

• Deep fryer: Ideal for frying the chicken to achieve a crispy texture.

• Large pot: An alternative to a deep fryer for frying the chicken.

• Thermometer: Used to ensure the oil reaches and maintains the correct temperature of 350°F (175°C).

• Tongs: Handy for removing the chicken from the oil safely.

• Paper towels: Used to drain excess oil from the fried chicken.

• Plate: For placing the chicken after it has been fried and drained.

Marinate in advance: Prepare the buttermilk mixture and chicken the night before to save time on the day of cooking.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch cooking: Fry multiple pieces of chicken at once to reduce overall cooking time.

Pre-measure ingredients: Have all spices and flour measured and ready before starting the recipe.

Paper towel prep: Lay out paper towels in advance for draining the fried chicken to streamline the process.