How to Make Buttermilk Fried Chicken
If you're looking for the secret to tender fried chicken, marinate the chicken in spiced buttermilk before you fry it. Lightly season buttermilk and soak the chicken pieces in the marinade for several hours. Then toss the pieces in a spice mixture and let the chicken rest to absorb even more flavor. Heat oil and fry the chicken until it's crispy and golden brown. Eat buttermilk fried chicken while it's hot or enjoy cold leftovers the next day.
3 cups (710 ml) of buttermilk
2 tablespoons (36 g) plus 1 teaspoon (6 g) of kosher salt, divided
1 tablespoon (7 g) plus 1 teaspoon (2 g) of freshly ground black pepper, divided
2 teaspoons (3.5 g) plus 1/2 teaspoon (1 g) of cayenne pepper, divided
4 pounds (1.8 kg) of chicken wings, thighs, drumsticks, and breasts
2 cups (240 g) of all-purpose flour
1 teaspoon (2 g) of onion powder
1 teaspoon (2 g) of garlic powder
Oil such as canola, vegetable, or peanut oil, for frying
Makes 4 pounds (1.8 kg) of fried chicken
Mix the buttermilk with kosher salt, pepper, and cayenne. Pour 3 cups (710 ml) of buttermilk into a large bowl or baking dish. Add 2 tablespoons (36 g) of the kosher salt, 1 tablespoon (7 g) of the freshly ground black pepper, and 2 teaspoons (3.5 g) of cayenne. Stir until the seasonings are incorporated with the buttermilk
It's important to use real buttermilk instead of soured milk for this recipe. True buttermilk is thicker and will help tenderize the chicken as it marinates.
Add 4 pounds (1.8 kg) of chicken to the marinade. Get out 4 pounds (1.8 kg) of chicken pieces and add them to the bowl with the marinade. Stir so all of the chicken is completely coated with the buttermilk marinade
You can use wings, thighs, drumsticks, and breasts. If you want to use breasts, cut each of them in half to make 2 smaller pieces. This will ensure that they fry faster and more evenly.
Marinate the chicken for 2 to 4 hours. Cover the chicken and leave it to marinate at room temperature. You can safely keep the chicken out for up to 2 hours. If you want it to marinate longer, put the chicken in the refrigerator for 4 hours
Avoid marinating the chicken for more than 4 hours since the buttermilk and salt will begin to break down the meat.
