Buttermilk Fried Chicken Recipe
Served with house-made pickles and a side of ranch
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Ingredients
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Chicken Marinade
Breading
Pickles
Ranch Dressing
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
- 2
Add Chicken
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
Making the Breading
- 3
Mix the Dry Ingredients
In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix thoroughly.
Preparing the Pickles
- 4
- 5
Bring to a Simmer
Heat over medium heat until the sugar and salt dissolve, then remove from heat. Let it cool and refrigerate for at least 1 hour before serving.
Making the Ranch Dressing
- 6
Mix the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper until smooth. Refrigerate until ready to serve.
Frying the Chicken
- 7
- 8
Coat the Chicken
Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, making sure it is fully coated.
- 9
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 12-15 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- 10
Drain and Rest
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.