This special Buttermilk Fried Chicken stands out because of its unique ingredients. It’s incredibly flavorful, thanks to soaking the chicken in buttermilk. After frying it to a perfect golden brown, the chicken is topped with a spiced honey glaze for extra deliciousness.
Buttermilk Fried Chicken
When it comes to comfort food, nothing quite compares to the satisfying crunch and tender bite of buttermilk fried chicken. This timeless dish, with its perfectly seasoned and golden-brown crust, brings together flavors that are familiar yet indulgent. The slight tang from the buttermilk marinade, paired with the spices, creates a chicken that’s not just crispy on the outside but juicy and flavorful with every bite.
In this particular rendition, the fried chicken is beautifully paired with a simple bowl of white rice, allowing the crisp, seasoned coating to shine while offering a comforting balance. The rice acts as the perfect companion, soaking up any juices or sauces while providing a soft contrast to the crisp chicken. Garnished with fresh cilantro, this dish invites you to take that first bite and savor the mix of textures and flavors.
Whether you’re looking for a weeknight indulgence or a dish that brings a bit of nostalgia, buttermilk fried chicken is always a great choice. Its simplicity in presentation allows the flavors to speak for themselves, and it’s a meal that brings joy to both the maker and the eater.
Enjoy it with some ketchup on the side, as seen here, or even a spicy dipping sauce for those who love an extra kick. This meal proves that sometimes, the best dishes are the ones that offer the perfect blend of crunch, comfort, and flavor.
Why You’ll Love This Recipe:
- Unique and Original: This recipe stands out because it combines special spices and flavor-enhancing ingredients, making it the best buttermilk fried chicken.
- Secret Tips Revealed: I’ll share all the insider tips that I’ve learned over the years of making fried chicken. You’ll get the inside scoop on how to make this dish perfect every time.
- Satisfying Southern Comfort: This recipe creates a delicious and comforting Southern fried chicken dinner that’s sure to please a crowd.
Ingredients:
Let’s take a closer look at the ingredients that make this fried chicken recipe exceptional. While some may be unexpected, they are all easy to find in most grocery stores.
- Smoked Paprika: Opt for Spanish smoked paprika, known as Hot Pimenton, for a distinctive hot and smoky flavor. This slow-dried paprika adds a unique touch that truly elevates the taste of the fried chicken.
- Garlic Cloves: Garlic enhances the buttermilk soak, providing a delightful aroma and taste to the chicken.
- Buttermilk: The slight acidity of buttermilk ensures juicy and tender chicken.
- Cornstarch: Using cornstarch in the flour mixture adds a crispy and crunchy texture, making the fried chicken even more delicious.
- Optional Glaze: For an extra kick, try the honey, smoked paprika, and cayenne pepper glaze. While optional, it adds a delightful flavor that you might just fall in love with!
How to Tell When Fried Chicken Is Ready:
To ensure your fried chicken is perfectly cooked, use an instant-read thermometer. Insert it into the thickest part of the chicken, and it should register 170°F when ready. Wings and breast pieces take about 15 minutes, while legs and thighs may need 18 to 20 minutes.
Storage Instructions
- Leftovers: Keep leftover fried chicken in the fridge for up to five days or in the freezer for up to three months.
- Reheating: The oven is the best method for reheating. Place chicken pieces on a baking tray in a 325°F oven for 15-20 minutes or until heated through. Alternatively, fried chicken can be enjoyed cold.
Tips for the Best Fried Chicken with Buttermilk:
- Marinate Time: Marinate the chicken in buttermilk for at least 4 hours, preferably overnight, to enhance the flavor.
- Room Temperature: Bring chicken to room temperature before frying to ensure even cooking and prevent soggy results.
- Flour Coating: Let the chicken sit in the flour for at least 15 minutes to prevent the breading from slipping off during frying.
- Special Ingredient: Invest in hot pimento or spicy smoked paprika for a spicy touch that complements the honey glaze.
FAQs:
1. Why Buttermilk Brine? Buttermilk acids break down the chicken, providing flavor and tang. It’s versatile, allowing for various flavor additions like hot sauce or honey.
2. Buttermilk Substitute: A good substitute is three-quarters cup of whole milk and one-quarter cup of plain yogurt for the needed acidity.
3. Oven-Frying: It’s not recommended for this recipe as it won’t achieve the desired crispiness; the result might be disappointing.
Love chickens? Be sure to check out these other great chicken recipes!
Buttermilk Fried Chicken
Ingredients
- ¼ cup honey
- ½ tsp cayenne pepper
- 4 tsps hot pimenton Spanish smoked paprika
- Kosher salt
- 1 cup of buttermilk or opt 3/4 cup whole milk mixed with 1/4 cup plain yogurt
- 2 garlic cloves minced
- 3 ½ pound chicken cut to 10 pieces w wings, 2 legs, 2 thighs, and 2 breasts cut in half across the bone
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- Neutral oil like canola grapeseed, or safflower, for frying
Instructions
- In a small bowl, mix together honey, cayenne, 1 teaspoon of pimenton, and 1/2 teaspoon of salt. Cover the bowl and leave it at room temperature for up to 1 day. This will be poured on the fried chicken when it's done.
- In another bowl, whisk together buttermilk, garlic, the remaining 3 teaspoons of pimenton, and 2 tablespoons of salt. Pour this mixture into a large resealable plastic bag, add the chicken, close the bag, and turn it to coat the chicken. Put the bag in the refrigerator for at least 4 hours, preferably overnight.
- Take the chicken out of the refrigerator 1 to 2 hours before cooking to bring it to room temperature.
- In a large baking dish, whisk together flour, cornstarch, and 1 teaspoon of salt.
- Pour 1/2 inch of oil into a large heavy pot over medium heat and let it heat up.
- Meanwhile, take the chicken out of the bag, let the excess buttermilk drip back in, then place the chicken into the flour mixture. Lightly coat each piece on all sides and transfer to a plate. Get rid of the excess buttermilk and flour mixtures.
- When the oil is hot (it bubbles around the chicken when a piece is dripped into it), use tongs to gently and carefully place a few pieces in the oil without crowding them. The number of pieces depends on the size of your pot.
- Cook the chicken, turning it every few minutes and adjusting the heat as needed, until the skin is dark golden brown and the chicken is firm to the touch. An instant-read thermometer inserted in the thickest part of the chicken should register 170°F. This will take about 15 minutes for wings and breast pieces, and 18 to 20 minutes for legs and thighs. Place the cooked chicken on a serving platter lined with paper towels. Keep frying the remaining pieces, adding more oil to the pot if needed.
- Serve the freshly fried chicken right away with the honey mixture for drizzling and dipping. It's tasty at room temperature and surprisingly delicious when cold.
Notes
- Soak the chicken in buttermilk for at least 4 hours, and it's even better if you can do it overnight! This step is crucial for the best flavor. Don't cut corners here – less than 4 hours won't give you the delicious taste you're looking for.
- Before frying, make sure the chicken is at room temperature. Putting really cold chicken into hot oil can lead to uneven cooking or take a long time, resulting in a burnt outside and raw inside. It can also make the oil less effective, leading to soggy chicken.
- After coating the chicken in flour, let it sit for at least 15 minutes. This is a personal tip, but it helps the breading stick to the fried chicken, preventing it from slipping off.
- Consider using hot pimenton or spicy smoked paprika. I guarantee you won't regret it.
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Buttermilk Fried Chicken