Buttermilk Fried Chicken
All you have to do to make this buttermilk fried chicken is dip the chicken pieces in the egg and buttermilk mixture, dredge the pieces in seasoned flour, then fry it to crispy perfection.
Ingredients
- 1 ½ cups buttermilk
- 2 large eggs
- 2 to 3 tsp hot sauce, optional
- 2 ½ cups all-purpose flour
- 2 tbsp Diamond Crystal kosher salt, plus additional for sprinkling
- 2 tsp black pepper
- 4 pounds chicken pieces, (1 whole chicken, cut up, or a combination of breasts, thighs, and/or legs)
- Vegetable oil, for frying, (enough for 2 to 3 inches in the pan)
Recommended Equipment
- Large, deep, heavy skillet or Dutch oven
Instructions
- Preheat the oven to 200°F. This is to keep the first batches of fried chicken warm as you cook subsequent batches.
- Combine the buttermilk, eggs, and hot sauce (if using) in a medium bowl. Whisk to blend.1 1/2 cups buttermilk | 2 large eggs | 2 to 3 tsp hot sauce
- Combine the flour, salt, and pepper in a large food storage bag.2 1/2 cups all-purpose flour | 2 tbsp Diamond Crystal kosher salt | 2 tsp black pepper
- Dip the chicken pieces in the egg and buttermilk mixture and turn to coat. Place the dipped piece of chicken on a plate and repeat with the remaining pieces.4 pounds chicken pieces
- Transfer about 4 of the dipped pieces to the bag with the flour and shake to coat the chicken. Repeat with the remaining pieces.
- Heat about 2 to 3 inches of oil in a deep, heavy skillet or Dutch oven to 350°F.Vegetable oil, for frying
- While the oil is heating, line a baking sheet with paper towels. Place a rack in a second baking sheet.
- Fry the chicken in batches of 2 to 3 pieces for about 10 minutes on each side, or until golden brown and cooked through. See below for thermometer and temperature guidelines.
- Transfer the cooked chicken pieces to paper towels to drain. Sprinkle with salt and transfer to the pan with the rack. Place the pan in the oven to keep warm while you fry more. Repeat with the remaining chicken pieces.
Tip: To help the coating stick better, let the floured chicken rest for 10 to 15 minutes before frying. That gives the coating time to hydrate a bit and helps prevent it from slipping off in the oil.
Tip: A depth of 2 to 3 inches is ideal for frying chicken. It should be deep enough to cover the chicken about halfway.
Notes
To check the chicken's temperature, remove a piece from the oil and place it on a rack or paper towels for just a moment. Insert the temperature probe into the thickest part of a breast or thigh, away from bones. Look for a temperature of 165°F for white meat and at least 175°F to 185°F for dark meat. If not up to the safe minimum, put it right back in the oil to fry a bit more.
Nutrition
Calories: 736kcalCarbohydrates: 65gProtein: 55gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 234mgSodium: 3795mgPotassium: 256mgFiber: 2gSugar: 5gVitamin A: 292IUVitamin C: 1mgCalcium: 136mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!