Buttermilk Fried Chicken Recipe
Make Buttermilk Fried Chicken Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Breading and Frying
Method
Breading and Frying
- 1
Prepare the Breading Mixture
In a large shallow dish, combine the all-purpose flour, cornstarch, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure even distribution of spices.
- 2
Dredge the Chicken
Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the breading mixture, pressing it onto the chicken to ensure even coverage. Shake off any excess flour.
- 3
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 15-18 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 5
Drain and Serve
Once cooked, transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Allow to cool slightly before serving.