This easy buttermilk fried chicken recipe delivers crispy, juicy pieces perfect for any meal. Marinated in tangy buttermilk and seasoned with a blend of spices, it’s a simple yet flavorful dish. Customize it with your favorite herbs and spices for a personal touch. The crispy coating adds a delightful crunch to every bite.
Ingredients Needed
- 475ml buttermilk
- 1 shallot, peeled and thinly sliced
- 2 garlic cloves, crushed
- 1 jalapeño pepper, halved lengthwise
- Sea salt and freshly ground black pepper
- 3 boneless chicken breasts
- 440g plain flour
- 4 tsp baking powder
- 2.5 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp celery salt
- 2.7 litres rapeseed oil
- Fresh parsley, for garnish
How To Make Buttermilk Fried Chicken
- Prepare the Marinade: In a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons of sea salt, and 1 teaspoon of black pepper.
- Prepare the Chicken: Place the chicken breasts between two sheets of parchment paper and pound them to an even thickness of 1.25cm. Cut each breast in half to have six pieces of similar size.
- Marinate the Chicken: Submerge the chicken pieces in the buttermilk mixture, cover with cling film, and refrigerate for at least 8 hours, preferably overnight, but no longer than 24 hours.
- Prepare the Coating: In another bowl, combine the flour, baking powder, smoked paprika, cayenne pepper, celery salt, 1 tablespoon of sea salt, and 1.5 teaspoons of black pepper.
- Preheat the Oven: Set your oven to 120°C (250°F). Place a baking tray with a wire rack inside the oven.
- Heat the Oil: Pour the rapeseed oil into a large, heavy-bottomed pot until it’s about 5cm deep. Heat the oil over high heat until it reaches 175°C (350°F).
- Coat the Chicken: Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, dip it back into the marinade briefly, then coat it again in the flour mixture. Shake off any excess flour.
- Fry the Chicken: Carefully place three pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 5 minutes, turning once, until golden brown and cooked through.
- Keep Warm: Transfer the fried chicken to the prepared baking tray in the oven to keep warm while you fry the remaining pieces.
- Serve: Once all the chicken is cooked, sprinkle with a pinch of sea salt and garnish with fresh parsley. Serve hot.
Recipe Tips
- Marinate Overnight: Soak the chicken in buttermilk overnight. This makes the meat tender and juicy.
- Consistent Oil Temperature: Keep the frying oil at 175°C (350°F). Use a thermometer to check.
- Double Dredging: Dip the chicken in the flour mix, then back in the buttermilk, and again in the flour. This gives a crispy coating.
- Avoid Overcrowding: Fry a few pieces at a time. Too many pieces lower the oil temperature and make the chicken greasy.
- Rest Before Serving: Let the fried chicken sit on a wire rack for a few minutes. This keeps it crispy and lets extra oil drain off.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover fried chicken in an airtight container and refrigerate for up to 3 days.
- Freeze: Place leftover fried chicken in a freezer-safe container or bag. Freeze for up to 2 months. To thaw, move it to the fridge overnight before reheating.
- Reheating: Preheat your oven to 375°F. Place leftover fried chickenon a baking tray and heat for 10-15 minutes until hot and crispy.
Nutrition Facts
Serving Size: 1 serving (approximately 320g)
- Calories: 333 kcal
- Total Fat: 12g
- Saturated Fat: 2.2g
- Sodium: 1,040mg
- Total Carbohydrate: 40g
- Dietary Fiber: Not specified
- Sugars: 7g
- Protein: 16g
Try More Recipes:
Barefoot Contessa Buttermilk Fried Chicken
Description
This easy buttermilk fried chicken recipe delivers crispy, juicy pieces perfect for any meal. Marinated in tangy buttermilk and seasoned with a blend of spices, it’s a simple yet flavorful dish. Customize it with your favorite herbs and spices for a personal touch. The crispy coating adds a delightful crunch to every bite.
Ingredients
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons of sea salt, and 1 teaspoon of black pepper.
- Prepare the Chicken: Place the chicken breasts between two sheets of parchment paper and pound them to an even thickness of 1.25cm. Cut each breast in half to have six pieces of similar size.
- Marinate the Chicken: Submerge the chicken pieces in the buttermilk mixture, cover with cling film, and refrigerate for at least 8 hours, preferably overnight, but no longer than 24 hours.
- Prepare the Coating: In another bowl, combine the flour, baking powder, smoked paprika, cayenne pepper, celery salt, 1 tablespoon of sea salt, and 1.5 teaspoons of black pepper.
- Preheat the Oven: Set your oven to 120°C (250°F). Place a baking tray with a wire rack inside the oven.
- Heat the Oil: Pour the rapeseed oil into a large, heavy-bottomed pot until it’s about 5cm deep. Heat the oil over high heat until it reaches 175°C (350°F).
- Coat the Chicken: Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, dip it back into the marinade briefly, then coat it again in the flour mixture. Shake off any excess flour.
- Fry the Chicken: Carefully place three pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 5 minutes, turning once, until golden brown and cooked through.
- Keep Warm: Transfer the fried chicken to the prepared baking tray in the oven to keep warm while you fry the remaining pieces.
- Serve: Once all the chicken is cooked, sprinkle with a pinch of sea salt and garnish with fresh parsley. Serve hot.
Notes
- Marinate Overnight: Soak the chicken in buttermilk overnight. This makes the meat tender and juicy.
- Consistent Oil Temperature: Keep the frying oil at 175°C (350°F). Use a thermometer to check.
- Double Dredging: Dip the chicken in the flour mix, then back in the buttermilk, and again in the flour. This gives a crispy coating.
- Avoid Overcrowding: Fry a few pieces at a time. Too many pieces lower the oil temperature and make the chicken greasy.
- Rest Before Serving: Let the fried chicken sit on a wire rack for a few minutes. This keeps it crispy and lets extra oil drain off.
Barefoot Contessa Buttermilk Fried Chicken