Buttermilk Fried Chicken
Buttermilk Fried Chicken…Who doesn’t love fried chicken? I love this recipe I created…the chicken is so crispy, tender, and juicy. This recipe works with whatever part of the chicken you prefer. I use boneless chicken breasts, cut into strips and boneless chicken thighs. I know what you are thinking…how can boneless chicken be fried and remain juicy…try this recipe…it works! If you are using bone-in chicken, the fry time will be a little longer.
What you need:
- Chicken pieces (I use boneless chicken breasts from Springer Mountain Farms and cut into strips…feel free to use whatever part of the chicken you enjoy)
- 1 carton buttermilk
- 2 to 3 squirts Sriracha
- Kosher salt/Pepper
- 4 to 5 C AP Flour
- 1 C Bob’s Red Mill rice flour (you can substitute cornstarch)
- a few dashes of McCormick cayenne pepper (optional)
- 2 tsp McCormick celery seed
- 1 TBLS McCormick paprika
- canola oil for frying
- 2 to 3 TBLS butter
Salt and pepper your chicken pieces. In a bowl, combine enough buttermilk and Sriracha to cover the chicken. Add the chicken to the buttermilk mixture and marinate in the refrigerator for at least 15 minutes. I typically marinate for 2 hours. You can also do overnight. The longer the chicken marinates, the juicier it will be.
While the chicken is marinating, in a bowl or bag, combine the AP flour (the amount will vary depending on how much chicken you are preparing), the rice flour, salt/pepper, cayenne, paprika and ground celery seeds in a bowl. The addition of the rice flour will make the chicken extra crispy.
Heat up a cast iron pan (I love this one from Lodge Cast Iron) with canola oil and a few pats of butter. You want the temperature of the oil to be around 350 degrees. Use enough oil to cover the chicken. One key is to make sure you have enough oil in the pan…if you are frying in batches…you will need to add additional oil in between batches. Start coating the chicken by taking a piece from the buttermilk mixture and dipping in the flour mixture…be sure to fully coat each piece. You may have to pat the flour on the chicken to make sure it’s coated. I often double dip…meaning I will put the chicken back in buttermilk after the first dredge….then back in the flour…
Add coated chicken to hot oil and allow to fry and brown (for boneless chicken…about 7 to 8 minutes a side.
You can cut a piece of chicken to test if it is fully-cooked or use a meat thermometer…should be at least 165 degrees. Once fully-cooked, drain fried chicken on paper towels to soak up any excess oil. Salt as soon as you take out of the fryer.
I usually have a pan heating in the oven while I’m frying the chicken and will place the finished chicken in the oven for a few minutes to ensure it is cooked through. Oven temperature at 300 degrees. Do not leave chicken in oven too long or it will begin to dry out.
You will not believe how juicy and crispy this chicken turns out to be. This is perfect for leftovers the next day…so make plenty! ENJOY!
Check out my recipe using this Buttermilk Chicken for Chicken and Waffles!