How do I know when the oil is at the right temperature without a thermometer?

Try the wooden spoon test – place the handle of a wooden spoon into the oil. If bubbles form around the wood and gently float up, your oil is ready. If the oil bubbles vigorously, it's too hot. If only a few bubbles appear, it needs more time to heat.

Why is my chicken burning on the outside but still raw inside?

Your oil temperature is likely too high. Turn the heat down and allow the oil to cool slightly. Remember that maintaining a steady temperature around 340°F is key – the oil temperature will drop when you add the chicken, so you may need to adjust the heat accordingly.

Can I use this recipe with boneless chicken breasts?

Absolutely! Boneless pieces will cook faster, usually in about 8-10 minutes. Keep a close eye on them and check the internal temperature, which should reach 165°F for white meat.

Is there a way to make this chicken less spicy but still flavorful?

Certainly! Simply reduce or omit the cayenne pepper in the flour mixture. The other herbs and spices will still provide wonderful flavor without the heat. You can also increase the garlic powder and paprika for more flavor dimension without spiciness.

Buttermilk Fried Chicken Recipe

Description

This Buttermilk Chicken recipe produces irresistibly crispy, tender, and flavorful fried chicken with a southern twist. The buttermilk marinade ensures the chicken stays juicy while infusing it with a blend of aromatic spices. The flavorful flour dredge creates a perfectly golden and crunchy crust that pairs beautifully with the succulent meat inside. It’s a recipe that’s sure to become a family favorite for gatherings, game days, or comfort food dinners.

Ingredients

Units Scale

Buttermilk Marinade

8 pieces chicken (skin on – thighs and drumsticks are best, approximately 3 pounds)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried mustard
1/2 teaspoon paprika
1/2 teaspoon dried sage
2 cups buttermilk

Flour Dredge

2 cups all-purpose flour
1 Tablespoon baking powder
1 1/2 teaspoon salt
1 1/2 teaspoon garlic powder
1 1/2 teaspoon paprika
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried thyme
1 1/2 teaspoon onion powder
1 teaspoon cayenne pepper
Vegetable oil (enough to fill a deep pan 1-2 inches deep)

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Instructions

Prepare the Marinade
Place the chicken pieces in a large bowl. Add the salt, pepper, garlic powder, dried mustard, paprika, and sage. Stir to ensure the chicken is evenly coated in the spices. Pour the buttermilk over the seasoned chicken and stir well to coat completely.
Marinate the Chicken
Cover the bowl and refrigerate for at least 1 hour. For best results, let the chicken marinate overnight. This step allows the chicken to tenderize and absorb the flavorful spices.
Prepare the Flour Dredge
In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper. The mixture should be even and free from clumps.
Heat the Oil
Heat vegetable oil in a deep frying pan to about 340°F. The oil should bubble gently when tested with a wooden spoon, indicating it’s at the right temperature. This ensures the chicken will fry golden brown on the outside and cook through without burning.
Coat the Chicken
Remove the chicken from the marinade one piece at a time. Shake off any excess marinade, then place the chicken into the flour dredge. Toss to thoroughly coat each piece, ensuring no spots are left uncovered.
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil. Fry 4-5 pieces at a time, ensuring the pan isn’t overcrowded. Turn the chicken as necessary and fry for about 15 minutes per piece, until golden brown and the internal temperature reaches 170°F.
Drain and Serve
Remove the chicken from the oil and place it on a wire rack to drain. This helps maintain its crispy texture. Repeat the frying process for the remaining pieces of chicken. Serve hot and enjoy!

Notes

Oil Temperature Tip: Use a candy thermometer to monitor the oil temperature. Adjust the heat as needed to keep the oil around 340°F, ensuring the chicken is cooked evenly.
Buttermilk Substitute: Mix 2 tablespoons of lemon juice with enough milk to reach 2 cups. Let it sit for 10 minutes before using.
Storage: Leftover chicken can be refrigerated for 3-5 days. Reheat in the oven at 325°F for 10 minutes or in an air fryer for 5 minutes at 325°F for a crispier texture. Chicken can also be frozen for up to 3 months.
Avoid Burning: If the chicken browns too quickly on the outside but isn’t fully cooked inside, reduce your oil temperature.
Nonstick Crust Option: If baking in the air fryer, spray the coated chicken with oil and air fry at 360°F for about 15 minutes, flipping halfway.

Nutrition

Serving Size: 1 piece
Calories: 480 kcal
Sugar: 4g
Sodium: 980mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg