chef john’s buttermilk fried chicken
Are you ready to make the most mouthwatering buttermilk fried chicken you’ve ever tasted? I’m excited to share my favorite recipe with you! It’s packed with flavor, super crispy, and perfect for gatherings or a cozy family dinner. Trust me, once you try this chicken, you’ll be coming back for more!
Simple Ingredients for Delicious Buttermilk Fried Chicken
Making the best buttermilk fried chicken starts with gathering the right ingredients. Here’s what you’ll need to create that tender, flavorful chicken we all crave:
For the Chicken Marinade:
- 3 ½ pounds of chicken, cut into 8 pieces (you can use a mix of thighs, drumsticks, and breasts for variety)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika (this adds a lovely color and subtle flavor)
- ½ teaspoon white pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried sage
- ¼ teaspoon cayenne pepper (adjust based on your spice preference)
- 2 cups buttermilk (this is the star ingredient that tenderizes the chicken)
For the Seasoned Flour:
- 2 cups all-purpose flour (this will give the chicken its crispy coating)
- 1 teaspoon salt
- ½ teaspoon paprika (for extra flavor)
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon onion powder
For Frying:
- 2 ½ quarts of peanut oil (or another high smoke-point oil) for frying
These ingredients come together to create a mouthwatering fried chicken that’s crispy on the outside and juicy on the inside. Remember, the key to tender chicken is in that buttermilk marinade, so don’t rush it! Allow it to soak for the full amount of time, if possible. Trust me, you’ll taste the difference!
Step-by-Step Instructions for Making Buttermilk Fried Chicken
Ready to make some delicious buttermilk fried chicken? Let’s dive into the step-by-step process that will have your taste buds dancing.
- Prepare the Marinade: in a large bowl, combine the black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne pepper. Toss in the chicken pieces and pour the buttermilk over them. Ensure everything is coated well. Cover the bowl and refrigerate for at least 6 hours (overnight is even better).
- Mix the Seasoned Flour: In a separate shallow dish, whisk together the flour, salt, paprika, cayenne pepper, garlic powder, white pepper, and onion powder. This will give your chicken that perfect, flavorful crust.
- Dredge the Chicken: After marinating, remove the chicken from the buttermilk, shaking off excess liquid. Roll each piece in the seasoned flour until fully coated. Gently tap off any excess flour.
- Heat the Oil: In a large Dutch oven, heat the peanut oil to 350°F (175°C). This temperature is key for achieving that golden,crispy finish.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pot.Fry for about 10 minutes, then flip the chicken and continue frying for another 10 to 15 minutes. Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C) near the bone.
- Drain and Serve: transfer the fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let it sit for 10 minutes to drain excess oil before serving.
now that you have your buttermilk fried chicken ready, pair it with your favorite dipping sauce, like a spicy sriracha mayo or classic ranch, for the ultimate meal experience! enjoy your time in the kitchen—it’s going to be delicious!
Serving and Storage Facts for Buttermilk Fried Chicken
After you’ve perfected your buttermilk fried chicken, it’s time to think about how to enjoy and store it! This dish is best served hot and fresh right out of the fryer, where you can savor that crispy texture and juicy meat.
serving Suggestions:
I love serving this chicken with a side of creamy coleslaw and buttery cornbread. You can also pair it with a simple dipping sauce, like sriracha mayo or honey mustard for an extra kick. for a complete meal, consider adding mashed potatoes or a fresh garden salad.
Storage Tips:
If you have any leftovers (which is rare, but it happens!), here’s how to store them properly:
- Refrigeration: Let the chicken cool wholly before storing it in an airtight container. It can stay good for up to 3 days in the fridge.
- Freezing: for longer storage,you can freeze the leftover chicken for up to 3 months. Make sure to wrap each piece separately in plastic wrap or foil, then place them in a freezer bag. This way, they won’t stick together.
Reheating Instructions:
To reheat your fried chicken and keep it crispy:
- Oven: Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 15–20 minutes until warmed thru. This method helps retain the crunchy coating.
- Microwave: If you’re in a hurry, you can use the microwave, but the skin might lose its crispiness. Heat on medium power for about 1–2 minutes.
With these serving and storage tips, you can enjoy your delicious buttermilk fried chicken any time, whether it’s a meal for family or a late-night snack!
Recipe Notes and Troubleshooting for Perfect Buttermilk Fried Chicken
When it comes to making the best buttermilk fried chicken, a few notes can help you master this dish and avoid common pitfalls.
Tips for Success:
- Marinate Well: The buttermilk marinade is essential. For the best flavor and tenderness, aim for at least 6 hours of marinating—overnight is ideal.
- Oil Temperature: It’s crucial to maintain the oil temperature at 350°F (175°C). If the oil is too hot, the chicken will cook too quickly and burn. If it’s too cool, the chicken will absorb too much oil and become greasy. Use a thermometer for accuracy!
Troubleshooting:
- Soggy Coating: If your coating is soggy,there are a few things to check. Make sure to shake off excess flour when dredging the chicken.Also, allow the chicken to drain on a rack to prevent moisture accumulation.
- Uneven Cooking: If some pieces are cooking faster than others, it may be due to their size. Try to cut chicken into uniform sizes for even cooking. If you find some pieces are done while others are not, remove the cooked ones and keep them warm in the oven while finishing the rest.
- Too Salty: If you feel the chicken is too salty after frying, balance it with a splash of vinegar or lemon juice when serving to brighten the flavors.
These notes and tips should help you create a delicious buttermilk fried chicken that’s sure to impress! Enjoy your cooking experience and feel free to adapt the recipe to suit your tastes.