chef john’s buttermilk fried chicken
If you’re craving comfort food that’s crispy on teh outside and juicy on the inside, then my Buttermilk Fried Chicken recipe is just what you need! I love how the tangy buttermilk makes the chicken super tender, while the seasoned flour creates that perfect crunch. Are you ready to make some mouthwatering magic happen in your kitchen? Let’s dive in!
Simple Ingredients for flavorful Buttermilk Fried Chicken
If you want to make mouthwatering Buttermilk Fried Chicken, you’ll need to gather a few key ingredients. The magic really starts wiht the buttermilk, which tenderizes the chicken and adds a delicious tanginess that makes each bite juicy and flavorful. Here’s what you’ll need:
For the Chicken Marinade:
- 1 whole chicken (about 3 ½ pounds), cut into 8 pieces
- 2 cups buttermilk – This not only flavors the chicken but also keeps it tender.
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon white pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried sage
- ¼ teaspoon cayenne pepper – For a little kick!
For the Seasoned Flour:
- 2 cups all-purpose flour – This will create that irresistible crispy coating.
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon white pepper
For Frying:
- 2 ½ quarts peanut oil – While you can use other oils,peanut oil has a high smoke point and gives a fantastic flavour.
Once you have these ingredients ready, you’re just a few steps away from creating a fried chicken experience that’s sure to impress your family and friends.
Step-by-Step Instructions for Perfect Buttermilk Fried Chicken
Now that we have all our ingredients lined up,it’s time to get cooking! Follow these simple steps,and you’ll end up with perfectly crispy and tender Buttermilk Fried chicken. Trust me; the satisfaction of making this dish from scratch is worth it!
- Prepare the Marinade: In a large bowl, combine the chicken pieces with all the marinade ingredients: buttermilk, black pepper, salt, paprika, and the other spices. Mix well until the chicken is thoroughly coated. Cover the bowl and refrigerate for about 6 hours or overnight if you can. This soak is where the magic happens.
- Make the seasoned Flour: In another large, shallow dish, mix together the flour, salt, and all the seasoning ingredients listed under the seasoned flour. This will create a flavorful crust that is a key to this recipe.
- Dredge the Chicken: After marinating, take each chicken piece out of the buttermilk, letting any excess drip off. Dredge each piece in the seasoned flour mixture, making sure it’s well coated. Shake off any excess flour and place the coated pieces on a plate.
- Heat the Oil: In a large dutch oven, heat the peanut oil to 350°F (175°C).You can check the temperature with a cooking thermometer.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil, working in batches if needed. fry for about 10 minutes on one side, then flip and fry for another 10 to 15 minutes. the chicken should reach an internal temperature of 165°F (74°C) when it’s done.
- Cool and Serve: Once cooked, transfer the fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let it rest for about 10 minutes before serving. This cooling step helps the chicken maintain its crispiness.
And there you have it! Follow these steps, and you’ll serve up a plate of buttermilk fried chicken that’s crispy on the outside, juicy on the inside, and bursting with flavor. Enjoy!
Serving and Storage Tips for Perfect Buttermilk Fried Chicken
Once you’ve made your delicious Buttermilk Fried Chicken, you’ll want to enjoy it in the best way possible. Here’s how to serve and store it to keep that amazing flavor and texture intact.
Serving Suggestions:
This fried chicken is fantastic on its own, but you can elevate the experience even further. Consider serving it with:
- Homemade honey mustard sauce or your favorite store-bought BBQ sauce for dipping.
- A side of creamy coleslaw to add crunch and freshness.
- Biscuits or cornbread for a true Southern touch.
- Some pickles or pickled vegetables for a tangy bite that pairs well with the richness of the chicken.
The flavors contrast beautifully, making your meal memorable!
Storage Guidelines:
If you have leftovers (which is rare with such a tasty dish!), you’ll want to store them properly:
- Refrigeration: Allow the fried chicken to cool entirely. Store it in an airtight container in the fridge for up to 4 days.
- Freezing: For longer storage, you can freeze the chicken. Wrap each piece in plastic wrap and then place them in a freezer-safe bag. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the refrigerator overnight before reheating.
Reheating:
To bring back that crispy texture, reheat the chicken in an oven:
- Preheat your oven to 375°F (190°C).
- Place the chicken on a baking sheet and cover it loosely with foil to prevent it from drying out.
- Heat for about 15 to 20 minutes, or until warmed through, removing the foil for the last few minutes to crisp up the skin.
Following these serving and storage tips will help you savor every bite of your homemade Buttermilk Fried Chicken!
Recipe Notes and Troubleshooting for Buttermilk Fried Chicken
Creating the perfect Buttermilk Fried Chicken can sometimes come with challenges. here are some helpful notes and troubleshooting tips to ensure your dish turns out great each time.
Key Tips:
- Marinating Time: For the best flavor, aim for at least 6 hours in the buttermilk marinade. A longer soak, even up to overnight, allows the flavors to penetrate deeply and keeps the chicken incredibly tender.
- Oil Temperature: Maintaining the oil at a steady 350°F (175°C) is crucial. If it’s too hot, the chicken will burn before cooking through; too cool, and it will absorb oil and become greasy.
Common Issues and Solutions:
- Soggy Coating: If your fried chicken becomes soggy, it might be due to a high moisture content. Ensure the chicken pieces aren’t wet when you dredge them in flour, and allow them to rest on a cooling rack after frying.
- Uneven Cooking: If you find that your chicken is cooking unevenly, try cutting your chicken into smaller, uniform pieces. This helps them cook evenly and ensures you don’t have undercooked chicken.
dipping Sauce Ideas:
Pair your chicken with a delicious sauce! Try a simple honey mustard made with equal parts honey and Dijon mustard, or a spicy sriracha mayo for a kick.
These tips will help you navigate any bumps in the road and create the perfect batch of Buttermilk Fried chicken every time!