Introduction

Buttermilk chicken is a delightful dish that delivers juicy, tender meat with a crispy exterior. Marinating chicken in buttermilk not only enhances its flavor but also ensures moisture retention during cooking. This recipe is perfect for a family dinner or a gathering with friends. The combination of spices and the unique tang of buttermilk work together to create a mouthwatering meal that everyone will enjoy.

Detailed Ingredients with measures

Chicken pieces (2 lbs)
Buttermilk (2 cups)
Salt (2 teaspoons)
Black pepper (1 teaspoon)
Garlic powder (1 teaspoon)
Onion powder (1 teaspoon)
Paprika (1 teaspoon)
All-purpose flour (1 cup)
Cooking oil for frying

Prep Time

The prep time for buttermilk chicken is approximately 15 minutes, not including the marination time.

Cook Time, Total Time, Yield

Cook time is roughly 15-20 minutes, depending on the size of the chicken pieces. The total time, including marination, can be about 4 hours to overnight. This recipe yields around 4 servings, making it perfect for meals with family or friends. Enjoy the crispy, flavorful chicken that will surely be a hit at the table!

Detailed Directions and Instructions

Prepare the Chicken

Start by trimming any excess fat from the chicken thighs. Pat them dry with paper towels.

Make Buttermilk Marinade

In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Whisk the mixture until well combined.

Marinate the Chicken

Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.

Prepare the Coating

In a shallow dish, mix together flour, cornmeal, and additional seasonings such as salt and pepper.

Preheat the Oven and Frying Oil

Preheat your oven to 400°F (200°C). In a large skillet, heat oil over medium-high heat for frying the chicken.

Dredge the Chicken

Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, making sure they are well coated. Shake off any excess flour mixture.

Fry the Chicken

Carefully place the coated chicken thighs in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Transfer to Oven

Once fried, transfer the chicken to a baking sheet lined with parchment paper. Place it in the preheated oven to finish cooking for another 10-15 minutes.

Rest the Chicken

After removing the chicken from the oven, let it rest for 5-10 minutes before serving to allow the juices to redistribute.

Notes

Marination Time

For best flavor, marinate the chicken overnight. If short on time, aim for at least 1 hour.

Alternative Cooking Method

You may also bake the chicken without frying. Increase the baking time and use a cooking spray or oil for a crispy texture.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Serving Suggestions

Serve the buttermilk chicken with your favorite sides like mashed potatoes, coleslaw, or a fresh salad for a complete meal.

Cook techniques

Brining

Brining chicken in a solution of water and salt enhances its flavor and moisture. It’s an essential step for achieving juicy buttermilk chicken.

Marinating

Allowing the chicken to marinate in buttermilk not only tenderizes the meat, but also infuses it with a creamy tanginess essential for flavor.

Coating

Dredging the marinated chicken in seasoned flour creates a crispy crust. The mixture of spices in the flour adds an extra layer of flavor to the finished dish.

Frying

Frying the coated chicken in oil ensures a golden-brown, crunchy exterior while keeping the inside juicy. Maintaining the right oil temperature is key to achieving a perfect fry.

Resting

Letting the fried chicken rest after cooking allows juices to redistribute, ensuring each bite is flavorful and moist.

FAQ

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with a splash of vinegar or lemon juice to mimic the acidity of buttermilk.

How long should I marinate the chicken?

Marinating the chicken for at least 1 hour, but preferably overnight, will yield the best flavor and tenderness.

What type of oil is best for frying?

A high smoke point oil, such as vegetable oil, peanut oil, or canola oil, is ideal for frying chicken.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier option. Be sure to spray it with oil for a crispy finish.

How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (75°C) to ensure it is fully cooked and safe to eat.

Conclusion

The buttermilk chicken recipe is a fantastic option for a flavorful and tender meal. Marinating chicken in buttermilk not only enhances its taste but also ensures it remains juicy. Whether fried, grilled, or baked, this dish can easily become a favorite among family and friends. Pair it with complementary sides, and you have a meal worthy of any occasion.

More recipes suggestions and combination

Buttermilk Biscuits

Serve fluffy buttermilk biscuits on the side for a comforting addition that complements the chicken perfectly.

Coleslaw

A fresh and crunchy coleslaw provides a refreshing contrast to the rich flavors of the buttermilk chicken.

Sweet Potato Fries

Crispy sweet potato fries make a nutritious and delicious side dish that pairs well with the chicken’s savory notes.

Garlic Mashed Potatoes

Creamy garlic mashed potatoes are a classic side that balances the spices in buttermilk chicken beautifully.

Green Beans Almondine

Sautéed green beans with almonds offer a healthy and elegant accompaniment that enhances the overall meal.

Macaroni and Cheese

For a hearty comfort food option, serve baked macaroni and cheese alongside the buttermilk chicken.

Caesar Salad

A classic Caesar salad provides a crisp and tangy contrast that pairs well with the flavor of the chicken.

Grilled Corn on the Cob

Sweet and smoky grilled corn on the cob adds a touch of summer that complements this dish wonderfully.