Buttermilk Fried Chicken Recipe
Served with mashed potatoes and gravy.
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.
Buttermilk Fried Chicken
Mashed Potatoes
Gravy
Method
Buttermilk Fried Chicken
- 1
Marinate Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare to Fry
In a shallow dish, add the all-purpose flour. Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge each piece in the flour, shaking off the excess.
- 3
Heat Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry Chicken
Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry for 12-15 minutes or until the chicken is golden brown and cooked through, turning occasionally.
- 5
Drain
Using a slotted spoon, remove the chicken and place it on a plate lined with paper towels to drain excess oil.
Mashed Potatoes
- 6
- 7
Gravy
- 8
Make Gravy
In a saucepan, add chicken drippings over medium heat. Stir in the flour and cook for about 1 minute until golden. Gradually whisk in the chicken broth and bring to a simmer. Cook until thickened, about 3-5 minutes. Season with salt and black pepper.
