Best Easy Buttermilk Fried Chicken Recipes

EASY BUTTERMILK FRIED CHICKEN STRIPS RECIPE - (4.3/5)

Steps:

• In a medium bowl, mix buttermilk, salt, cayenne pepper, garlic powder, and paprika to make the marinade. Place chicken in a large bowl or a large Ziploc bag. Pour marinade over chicken and seal tightly. Keep in the refrigerator for 2 to 4 hours. In a shallow dish used for dredging, mix the flour, salt, pepper, paprika, garlic powder, and baking powder. Parmesan cheese and bread crumbs also make good additions if you like. Then add buttermilk and combine until mixture is evenly clumpy. Remove chicken from refrigerator and shake off buttermilk mixture. Dredge chicken in flour mixture and prepare to fry. Heat oil in a large, deep and heavy skillet. When oil is hot and shimmering, carefully place coated chicken in hot oil and fry until golden brown and juices run clear. Drain on paper towels

EASY BUTTERMILK FRIED CHICKEN RECIPE - (4.5/5)

Steps:

• Directions Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour. Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360. Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels. Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature. Photograph by Mark Peterson Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour. Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360. Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels. Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature. Photograph by Mark Peterson