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Writer's pictureDaniel Conklin
2 min read

Buttermilk Fried Chicken: One word, YUM!


There's nothing quite like some homemade fried chicken, biscuits and a sweet tea to wash it all down! Of course none of that is healthy but who fries chicken for healthy eating?


"And believe me, a good piece of chicken can make anybody believe in the existence of God." -Sherman Alexie

I remember the first time I made this recipe for my husband; he loved it so much that he asked me to make enough for lunch and dinner the next day!


Everyone has their own special way of making fried chicken but only the best recipes involve a well seasoned, cast iron skillet. Not to say that using cast iron means your chicken will taste delicious, however, it definitely plays a key role in the end result.


In addition to a cast iron skillet, this recipe is also best with dark meats (thighs, legs, etc.) The dark meat flavor is bolder and compliments the seasonings much better than chicken breasts and wings.

 

Cooking Tips:


  1. This is probably the most important tip: Always double dip the chicken (Buttermilk Marinade --> Flour --> Buttermilk Marinade --> Flour). It gives the chicken more flavor and makes it even crispier!

  2. For best results, use a Cast Iron skillet or Dutch Oven when frying

  3. I like my chicken spicy but you can adjust the amount of Cayenne Pepper to your preference.

  4. Remember to trim the fat and skin (unless you like the skin) off the meat when prepping.

 

Ingredients:


Marinade

  • 4-6 Chicken Thighs

  • 2 Cups Buttermilk

  • 2 Tsp Black Pepper

  • 2 Tsp Salt

  • 1 Tsp Cayenne Pepper

  • 1 Tsp Oregano

  • 1 Tsp Smoked Paprika

  • 1 Tsp Garlic Powder

Coating

  • 3 Cups All-Purpose Flour

  • 1 Tbsp Cayenne Pepper (use half if you don't like it spicy)

  • 2 Tsp Salt

  • 2 Tsp Black Pepper

  • 2 Tsp Smoked Paprika

  • 2 Tsp Garlic Power

  • Oil for frying

 

Directions


  1. In a large bowl, whisk together all of the marinade ingredients. Then add the chicken, cover with plastic wrap or lid and chill 1-4 hours (the longer the better).

  2. Once the chicken has marinated, heat the oil on high heat in a cast iron skillet or dutch oven to 350°F

  3. In a separate large bowl, whisk together all of the coating ingredients.

  4. Next, coat chicken in this order: Buttermilk Marinade --> Flour --> Buttermilk Marinade --> Flour

  5. Place 2-3 pieces of the coated chicken into the hot oil and fry for 15-20 minutes; turning halfway through. Chicken should be golden brown and crispy.

  6. Drain chicken on a wire rack or bowl lined with paper towels. Enjoy!



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