Introduction:

Indulge in the ultimate comfort food experience with Buttermilk Fried Chicken – a recipe that promises a perfect balance of crispy, golden-brown exterior and juicy, flavorful interior. The magic lies in the buttermilk marinade, imparting tenderness and a hint of tanginess to each succulent piece of chicken. Get ready to savor the crispy goodness of homemade fried chicken that will leave everyone craving for more!

Ingredients:

For Buttermilk Marinade:

  • 2 cups buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

For Coating:

  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • Salt and black pepper to taste

For Frying:

  • Vegetable oil for frying

For Garnish (Optional):

  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

Preparing the Buttermilk Marinade:

  1. Creating the Marinade:
    • In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. This forms the flavorful buttermilk marinade.
  2. Marinating the Chicken:
    • Submerge the chicken pieces in the buttermilk marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor.

Coating the Chicken:

  1. Mixing Coating Ingredients:
    • In a separate bowl, combine flour, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper to create the coating mixture.
  2. Coating the Chicken:
    • Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the coating mixture, pressing gently to adhere the coating.
  3. Resting Period:
    • Place the coated chicken on a wire rack and let it rest for 15-20 minutes. This helps the coating adhere better during frying.

Frying the Chicken:

  1. Heating the Oil:
    • In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C).
  2. Frying in Batches:
    • Carefully place a few pieces of coated chicken into the hot oil, ensuring they are not overcrowded. Fry for 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and has a golden-brown crust.
  3. Draining Excess Oil:
    • Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

Serving:

  1. Resting Period:
    • Allow the fried chicken to rest for a few minutes before serving.
  2. Garnishing (Optional):
    • Garnish with chopped fresh parsley and serve with lemon wedges for a burst of freshness

 

 

 

 

enjoy

savoury food

Recent Posts

10 Things You Should ALWAYS Refrigerate

10 Things You Should ALWAYS Refrigerate These items spoil quickly or lose quality if not…

9 hours ago

20 DIY cleaning hacks for a spotless home

20 DIY cleaning hacks for a spotless home Keeping a home spotless can often feel…

9 hours ago

Why Do Button Down Shirts Have Loops on the Back The Surprising History of the Locker Loop

Why Do Button Down Shirts Have Loops on the Back The Surprising History of the…

14 hours ago

The Magic of Lemon Juice and Activated Charcoal: Natural DIY Solutions for Skin and Teeth

The Magic of Lemon Juice and Activated Charcoal: Natural DIY Solutions for Skin and Teeth…

1 day ago

Big-Batch Strawberry Butter Bread Recipe (Makes 4 Loaves)

Big-Batch Strawberry Butter Bread Recipe (Makes 4 Loaves) Ingredients For the Bread: 4 cups (2…

1 day ago

Southern Fried Chicken Batter (Large Batch)

Southern Fried Chicken Batter (Large Batch) Ingredients: Dry Mix (for dredging): 4 cups all-purpose flour…

2 days ago