Homestyle Buttermilk Fried Chicken Recipe
This classic Kentucky Fried Chicken recipe features tender chicken pieces marinated in buttermilk and coated in a flavorful blend of spices and flour, then deep-fried to crispy, golden perfection. A traditional Southern favorite that delivers a crunchy exterior with juicy, well-seasoned meat inside.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes (including minimum marinating time)
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Marinade
- 1¾ cups buttermilk
- 1 whole chicken (cut into 8 pieces)
Coating
- 2 cups all-purpose flour
- ¼ cup ground paprika
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon white pepper
- 2 teaspoons ground ginger
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
For Frying
- Canola oil (for frying, about 3-4 inches deep)
Instructions
- Prepare the Marinade: Pour the buttermilk into a large bowl, then add the chicken pieces. Cover the bowl tightly with plastic wrap and refrigerate to marinate for at least 1 hour, or up to overnight for maximum flavor and tenderness.
- Mix the Seasoned Flour: In a shallow dish, combine the all-purpose flour with paprika, kosher salt, dry mustard, white pepper, ground ginger, dried thyme, dried basil, freshly ground black pepper, dried oregano, celery salt, and garlic powder. Stir well to blend the spices evenly throughout the flour.
- Heat the Oil: In a deep fryer or a large Dutch oven placed over medium-high heat, fill with about 3-4 inches of canola oil and heat to 350°F (175°C). Use a thermometer to maintain accurate temperature for perfectly fried chicken.
- Dredge the Chicken: Remove a piece of chicken from the buttermilk marinade, allowing excess liquid to drip off. Press the piece firmly into the seasoned flour mixture ensuring it is fully coated on all sides. Shake off any excess flour.
- Fry the Chicken: Carefully lower the coated chicken into the hot oil. Fry 3-4 pieces at a time, cooking each piece for 8-10 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Turn occasionally for even cooking.
- Drain and Rest: Transfer the fried chicken pieces to a plate or sheet pan lined with paper towels to drain excess oil. Let it rest for a few minutes before serving to lock in the juices.
- Repeat: Continue dredging and frying the remaining chicken pieces in batches until all are cooked.
Notes
- Marinating the chicken overnight in buttermilk helps tenderize the meat and infuses flavor deeply.
- Use a deep-fry thermometer to monitor oil temperature for crispy, non-greasy chicken.
- Do not overcrowd the fryer to maintain the oil temperature and ensure even cooking.
- Adjust seasoning in the flour mixture to taste for spicier or milder chicken.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: Kentucky Fried Chicken, KFC style fried chicken, buttermilk fried chicken, southern fried chicken, crispy fried chicken recipe
Find it online: https://zarameals.com/homestyle-buttermilk-fried-chicken-recipe/
