Description
This Buttermilk Chicken recipe results in tender, flavorful chicken with a crispy coating. Marinating in buttermilk and a blend of spices ensures each bite is juicy and delicious. Perfect for a Southern-inspired meal!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or 6 thighs)
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon hot sauce (optional)
For the Coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- oil for frying (such as vegetable or peanut oil)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine buttermilk, salt, pepper, garlic powder, onion powder, paprika, cayenne, and hot sauce. Add chicken, coat well, and refrigerate for at least 4 hours.
- Coat the Chicken: Whisk together flour, cornstarch, baking powder, and paprika. Dredge each chicken piece in the flour mixture.
- Fry the Chicken: Heat oil to 350°F, fry chicken in batches until golden brown and cooked through, about 6–8 minutes per side.
- Serve: Drain fried chicken on a wire rack or paper towels. Serve hot.
Notes
- For extra crispy chicken, let the dredged pieces rest for 10–15 minutes before frying.
- You can bake the chicken at 425°F for 25–30 minutes for a healthier option.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
