If you love fried chicken, you're in for a treat! Buttermilk fried chicken is a classic that never gets old, and there are so many tasty twists to try. From spicy kicks to herby goodness, you can find a flavor that'll make your taste buds dance. Ready to enhance your chicken game? Let's investigate five mouthwatering recipes that'll have everyone begging for seconds! Trust me, you won't want to miss out on these delicious variations.
Classic Buttermilk Fried Chicken
Classic buttermilk fried chicken is a beloved dish known for its crispy exterior and juicy, flavorful meat. The buttermilk marinade not only tenderizes the chicken but also infuses it with a tangy flavor that's simply irresistible. This recipe captures the essence of traditional Southern cooking, making it perfect for family gatherings or a comforting weeknight dinner.
Ingredients:
- 4 pounds of chicken pieces (legs, thighs, breasts, and wings)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
Instructions:
Begin by marinating the chicken in a large bowl with buttermilk and hot sauce, if using. Cover and refrigerate for at least 4 hours, preferably overnight.
When ready to fry, remove the chicken from the buttermilk and let any excess liquid drip off. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper. Dredge each piece of chicken in the flour mixture, ensuring it's well coated.
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken in batches, cooking for about 12-15 minutes per side, or until golden brown and cooked through. Drain on paper towels and serve hot.
Extra Tips:
For the best results, let the chicken marinate overnight to deepen the flavor and tenderness.
Consider using a cast-iron skillet for frying, as it retains heat well and helps achieve that perfect crispiness. If you prefer a little extra crunch, double-dip the chicken by dipping it back into the buttermilk and then into the flour mixture once more before frying.
Finally, allow the fried chicken to rest for a few minutes after cooking to let the juices redistribute, making each bite even more delicious.
Spicy Buttermilk Fried Chicken
Spicy buttermilk fried chicken is a mouthwatering dish that combines the rich flavor of marinated chicken with a crunchy, spicy coating that will tantalize your taste buds. The key to achieving the perfect balance of heat and flavor lies in marinating the chicken in a zesty buttermilk mixture infused with spices, which helps tenderize the meat while infusing it with delicious flavor.
Once marinated, the chicken is coated in a seasoned flour mixture and fried to golden perfection, creating an irresistible crunch that pairs beautifully with the succulent meat inside.
Ingredients:
- 4 pieces of chicken (legs and thighs preferred)
- 2 cups buttermilk
- 1 tablespoon hot sauce (adjust to taste)
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- Oil for frying
Instructions:
In a large bowl, combine the buttermilk, hot sauce, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper to create a spicy marinade.
Add the chicken pieces to the marinade, making sure they're fully submerged, and cover the bowl with plastic wrap. Let the chicken marinate in the refrigerator for at least 4 hours, or overnight for maximum flavor.
After marinating, heat oil in a deep fryer or a large, heavy skillet to 350°F (175°C). In a separate bowl, place the flour, seasoned with additional salt and pepper if desired.
Remove the chicken from the marinade, allowing excess buttermilk to drip off, then dredge it in the flour until evenly coated. Carefully place the chicken in the hot oil, frying in batches to avoid overcrowding, and cook for about 12-15 minutes or until golden brown and cooked through.
Drain the fried chicken on paper towels before serving.
Extra Tips:
For an even spicier kick, consider adding more hot sauce to the marinade or incorporating some crushed red pepper flakes into the flour mixture.
If you prefer a lighter coating, you can use a combination of flour and cornstarch, which will yield an extra crispy texture.
Always verify the oil temperature remains consistent; using a thermometer can help achieve this.
Finally, letting the fried chicken rest for a few minutes after frying allows the juices to redistribute, resulting in a juicier and more flavorful bite.
Enjoy your spicy buttermilk fried chicken with your favorite sides!
Garlic Herb Buttermilk Fried Chicken
Garlic Herb Buttermilk Fried Chicken is a deliciously crispy and flavorful dish that combines the tanginess of buttermilk with aromatic garlic and fresh herbs. This recipe is perfect for a weekend family dinner or a special gathering, as the marinated chicken isn't only tender and juicy but also packed with herbal goodness.
The frying process gives the chicken a golden-brown crust that's hard to resist. Follow this recipe for a mouthwatering experience that will leave you craving more!
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 2 cups buttermilk
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon paprika
- Vegetable oil, for frying
Cooking Instructions:
In a large bowl, combine the buttermilk, minced garlic, rosemary, thyme, parsley, salt, and black pepper to create a flavorful marinade.
Add the chicken thighs to the bowl, ensuring they're well-coated in the marinade. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
When ready to cook, heat vegetable oil in a deep skillet or frying pan over medium-high heat. In a separate bowl, mix the flour and paprika.
Remove the chicken from the marinade, allowing the excess to drip off, and dredge each piece in the flour mixture until fully coated.
Fry the chicken in the hot oil for about 10-12 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F.
Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Extra Tips:
For even more flavor, consider adding a pinch of cayenne pepper to the flour mixture for a subtle kick.
Make sure your oil is hot enough before frying; you can test it by dropping a small piece of bread into the oil—if it sizzles immediately, it's ready.
If you prefer a lighter version, you can bake the chicken at 400°F for about 30-40 minutes, flipping halfway through, until golden and cooked through.
Always allow the chicken to rest for a few minutes after frying to maintain its juiciness before serving.
Enjoy your Garlic Herb Buttermilk Fried Chicken with your favorite sides!
Honey Mustard Buttermilk Fried Chicken
Indulge in the crispy, succulent goodness of Honey Mustard Buttermilk Fried Chicken, a delightful twist on the classic fried chicken recipe. The marinated chicken absorbs the tangy flavor of buttermilk and honey mustard, resulting in juicy meat enveloped in a perfectly seasoned, golden-brown crust.
Ideal for a family dinner or a weekend gathering, this dish is sure to impress and satisfy even the pickiest eaters.
Ingredients:
- 4 cups buttermilk
- 1/4 cup honey mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 8 pieces of chicken (legs, thighs, or breasts)
- 2 cups all-purpose flour
- 1 teaspoon cayenne pepper (optional)
- Vegetable oil (for frying)
Instructions:
In a large bowl, combine the buttermilk, honey mustard, garlic powder, onion powder, paprika, black pepper, and salt to create a marinade.
Add the chicken pieces, making certain they're fully submerged, and refrigerate for at least 4 hours or overnight for maximum flavor.
When ready to cook, heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
In a separate bowl, mix the flour with cayenne pepper if desired.
Remove the chicken from the marinade, letting excess liquid drip off, then dredge each piece in the flour mixture, pressing lightly to stick.
Fry the chicken in batches for about 12-15 minutes or until golden brown and cooked through, with an internal temperature of 165°F (75°C).
Drain on paper towels before serving.
Extra Tips:
To achieve a crispier crust, double-dip the chicken by returning it to the marinade after the first flour coating and dredging it in flour again.
This technique creates an extra layer of crunch. Additionally, let the chicken rest at room temperature for about 30 minutes before frying; this helps it cook evenly.
Always maintain the oil temperature for ideal frying—too low will result in greasy chicken, while too high can burn the crust before the chicken cooks through.
Enjoy your Honey Mustard Buttermilk Fried Chicken with a side of coleslaw or mashed potatoes for a complete meal!
Buttermilk Fried Chicken Sandwiches
Buttermilk fried chicken sandwiches are a deliciously indulgent meal that combines crispy, juicy chicken with your favorite toppings, all nestled in a soft bun. This recipe will guide you through marinating the chicken in buttermilk for maximum tenderness and flavor, then coating it in a seasoned flour mixture before frying to golden perfection. Serve it up with your choice of condiments and fresh vegetables for a satisfying sandwich that's sure to impress.
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
- 4 sandwich buns
- Lettuce, tomato, pickles, and mayonnaise (for serving)
Cooking Instructions:
Begin by marinating the chicken thighs in a mixture of buttermilk and hot sauce in a bowl or zip-top bag, ensuring they're fully submerged. Let the chicken marinate in the refrigerator for at least 4 hours or overnight for best results.
When you're ready to cook, heat about 1 inch of vegetable oil in a large skillet over medium-high heat. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Remove each chicken thigh from the buttermilk, allowing the excess to drip off, then dredge it in the seasoned flour mixture until fully coated. Fry the chicken in the hot oil for 6-8 minutes per side or until golden brown and cooked through. Drain on paper towels and assemble your sandwiches with the fried chicken, lettuce, tomato, pickles, and mayonnaise on the buns.
Extra Tips:
For an extra crispy crust, double-dip the chicken by returning it to the buttermilk after the first flour coating, then dredging it in flour again before frying.
Make sure your oil is hot enough, around 350°F, to achieve that perfect crunch; you can test it by dropping a small amount of flour in the oil—if it sizzles, you're good to go!
Let the chicken rest for a few minutes after frying to maintain its juiciness, and feel free to customize your toppings according to your taste preferences!