Easy Buttermilk Fried Chicken

Let’s be honest, fried chicken can be a challenge. There are so many different ways to make it and everyone claims to know the secret. I don’t claim to be a fried chicken expert but after my juicy AF fried chicken tenders went viral on both Instagram and Tiktok, I realized I might be on to something. Now, I don’t want to toot my own horn but this chicken is GOOD ya’ll! We love super crispy fried chicken in my household and this just hits the spot.

The buttermilk tenderizes the chicken and provides the perfect coating for the seasoned flour. You can choose to add more seasoning if you want but honestly, you don’t need much else. The flavor is on point, ok! Because the chicken had a chance to marinate for about an hour in the buttermilk, the seasoning penetrated to the bone.

I hate fried chicken that only tastes good on the outside, that’s wack! We want well seasoned fried chicken where the flavor penetrates all the way through. THIS recipe does just that. I hope you guys will try this recipe and let me know what you think!

I used Brown Girl Spice as my seasoning blends but until launch, you can use what you got! Come November, I got ya’ll!!! Until then, stay tuned. Ok, enough talking, let’s get to the recipe.

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Easy Buttermilk Fried Chicken

Super crispy, tender, juicy, and flavorful fried chicken.

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Author natasha

Ingredients

For Buttermilk Brine

• 6 medium-size chicken drumsticks
• 2 cups of buttermilk
• 1 large egg
• 1 tbsp Cajun Seasoning
• 1 tbsp Garlic Pepper
• 1 tbsp Seasoning Salt

For Breading

• 2 cups of all-purpose flour
• 1 tbsp Cajun Seasoning
• 1 tbsp Garlic Pepper
• 1 tbsp Seasoning Salt

Other Ingredients

• At least 1 cup of Conola Oil for frying you can pan fry or deep dry
• Flaky Kosher salt sprinkle on after frying

Instructions

• For Buttermilk Brine
• In a large bowl, add buttermilk and season with cajun seasoning, garlic pepper, and seasoning salt.
• Add in the egg and whisk until well incorporated.
• Add clean chicken to the buttermilk mixture and submerge.
• Allow chicken to marinate for at least one hour or up to overnight.
• For Frying
• In a large dutch oven, add enough oil to cover the chicken, at least 1 cup to 1 cup and half of oil.
• Bring oil to 325 degrees on medium heat.
• While oil is heating, make flour mixture for breading.
• To another bowl, add flour, cajun seasoning, garlic pepper, and seasoning salt.
• Whisk to fully incorporate.
• Add chicken to the breading one at a time and add to the hot oil one by one.
• Once all chicken pieces are in the oil, cover the dutch oven halfway with the lid and allow the chicken to fry for 7 minutes.
• After 7 minutes, flip the chicken to the other side and continue to cook for another 7 minutes until cooked through.
• Chicken is done when they are floating at the top of the oil and they are golden brown on all sides and juices run clear. *Use a thermometer to confirm cooking. The thickest part of the chicken should read 165 degrees.
• Carefully remove chicken from hot oil and place on paper towels to drain. Finish with a pinch of flaky kosher salt on each drumstick and serve hot.
  

Notes

If you don’t have buttermilk, heavy cream works just fine!

The key to fried chicken is patience. Keep the heat at medium and consistent. Do not increase the heat as the chicken is cooking as it will burn the outside.

Be sure to tag me on Instagram @asiliglamcooks once you try this recipe! I’ll be sure to repost you.

P.S. Check out my last recipe here. I think you’ll enjoy it if bone-in chicken intimidates you. Tenders are a great way to introduce yourself to frying bomb chicken!