TasteToronto | Buttermilk Fried Chicken

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Buttermilk Fried Chicken

Moderate

Buttermilk Fried Chicken

Nadia Boachie

Nadia Boachie

Buttermilk Fried Chicken

Method

Buttermilk Fried Chicken 7 Steps

  • Step 1

    Mix the buttermilk, herbs, paprika, cayenne, salt and pepper in a large bowl. Place the chicken pieces in the buttermilk mixture and coat completely. Marinate overnight (at least 8 hours) in the fridge. When ready to fry, remove chicken from the fridge 30 minutes before frying to allow to warm up slightly. 

  • Step 2

    Heat neutral oil filled 1/2 of the way up in a large, heavy-bottomed Dutch oven or cast iron on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F.

  • Step 3

    Make the flour mixture my combining all ingredients (garlic powder, onion powder, flour, salt, pepper, paprika and cayenne) into a bowl. 

  • Step 4

    Drizzle a bit of the buttermilk marinade into flour mixture. The flour mixture should be mainly dry with a few clumps from added moisture. Place chicken pieces into the flour mixture and pack the flour onto chicken until heavily coated. Really press on the flour even when it starts to clump up from dipping several pieces into the flour.

  • Step 5

    Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 10-12 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown.

  • Step 6

    If you are worried about the doneness of your chicken and it is browning too fast you can reduce the temperature of the oil slightly or remove chicken from oil and place in an oven heated to 350°F until chicken's internal temperature reads 165°F. 

  • Step 7

    When done, serve hot and drizzle with spicy oil. 

Hot Oil (Optional) 1 Steps

  • Step 1

    In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder and salt. Pour in reserved hot frying oil, whisk to combine. Drizzle over chicken before serving.

Tags:

Cooking At Home

Toronto Recipes

Buttermilk Fried Chicken

Moderate

Buttermilk Fried Chicken

Nadia Boachie

Nadia Boachie

Buttermilk Fried Chicken

Yields:

Serves 8

Prep Time:

8 hours 20 mins

Cook Time:

0 hours 25 mins

5.0

Rate This Recipe

American

Main Dishes

Ingredients

Buttermilk Marinade 

  • 3 pounds of chicken (thighs, drumsticks, wings), skin-on, bone-in

  • 2 1/2 cups buttermilk

  • 1 teaspoon dried parsley

  • 1 teaspoon paprika

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon dried tarragon

  • Neutral oil, for frying

Dredge

  • 2 cups all-purpose flour

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 tablespoon paprika

  • 1 teaspoon cayenne pepper

  • 1 1/2 - 2 teaspoons kosher salt

  • 1 1/2 - 2 teaspoons black pepper

Hot Oil (Optional)

  • 4 tablespoons cayenne pepper

  • 2 tablespoons brown sugar

  • 1 tablespoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon chili powder

  • 1 teaspoon kosher salt

  • 1/2 cup oil (reserved from frying)

Send list of ingredients to myself

Method

Buttermilk Fried Chicken 7 Steps

  • Step 1

    Mix the buttermilk, herbs, paprika, cayenne, salt and pepper in a large bowl. Place the chicken pieces in the buttermilk mixture and coat completely. Marinate overnight (at least 8 hours) in the fridge. When ready to fry, remove chicken from the fridge 30 minutes before frying to allow to warm up slightly. 

  • Step 2

    Heat neutral oil filled 1/2 of the way up in a large, heavy-bottomed Dutch oven or cast iron on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F.

  • Step 3

    Make the flour mixture my combining all ingredients (garlic powder, onion powder, flour, salt, pepper, paprika and cayenne) into a bowl. 

  • Step 4

    Drizzle a bit of the buttermilk marinade into flour mixture. The flour mixture should be mainly dry with a few clumps from added moisture. Place chicken pieces into the flour mixture and pack the flour onto chicken until heavily coated. Really press on the flour even when it starts to clump up from dipping several pieces into the flour.

  • Step 5

    Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 10-12 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown.

  • Step 6

    If you are worried about the doneness of your chicken and it is browning too fast you can reduce the temperature of the oil slightly or remove chicken from oil and place in an oven heated to 350°F until chicken's internal temperature reads 165°F. 

  • Step 7

    When done, serve hot and drizzle with spicy oil. 

Hot Oil (Optional) 1 Steps

  • Step 1

    In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder and salt. Pour in reserved hot frying oil, whisk to combine. Drizzle over chicken before serving.

Tags:

Cooking At Home

Toronto Recipes

Buttermilk Fried Chicken