BUTTERMILK FRIED CHICKEN
This BUTTERMILK FRIED CHICKEN is juicy on the inside and crisp on the outside. The perfect blend of spices add flavor to the breading.
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Table of Contents
HOMEMADE FRIED CHICKEN
Sometimes you just get this craving for fried chicken and there ain’t nothing that can make that go away. Well, except for fried chicken of course.
This buttermilk fried chicken recipe is great for those craving occasions because it is pretty simple and no-fuss as far as fried chicken is concerned. Eat it as is or make yourself an amazing homemade fried chicken sandwich.
WHAT TO SERVE WITH FRIED CHICKEN:
DILL PICKLE COLESLAW – BAKED MAC & CHEESE – LOADED BAKED POTATO SALAD – HERB BUTTER SKILLET CORN
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BUTTERMILK FRIED CHICKEN
Equipment
Ingredients
- CHICKEN:
- 4 boneless skinless chicken cutlets
- 1 ¼ cup buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper*
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups canola or avocado oil for frying
- BREADING:
- 1 cup all purpose flour
- ½ cup cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper*
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Mix buttermilk with the seasonings for the chicken in a large mixing bowl. Place the chicken cutlets into the buttermilk mixture to coat. Allow the chicken to marinate for at least 15 minutes, or cover and refrigerate to marinate for 30-60 minutes (remove the chicken 15 minutes before ready to dredge).
- Mix the breading ingredients together in a separate mixing bowl and mix in ⅓ cup of the buttermilk mixture, set aside.
- Preheat your frying oil in a dutch oven or heavy pot to 350F.
- Begin to dredge chicken by dipping a buttermilk coated chicken cutlet into the flour mixture, then back into the buttermilk mixture, and return to the flour mixture one last time to evenly coat the chicken.
- Place the coated chicken straight into the hot oil to fry for 8-10 minutes, flipping halfway, until the chicken is cooked through with an internal temperature of 165F.
- Place cooked chicken onto a plate with paper towels to rest for several minutes and drain any excess oil.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
