Buttermilk fried chicken was a popular dish at our restaurant, Buster Rhino’s. We would serve it on fresh kaiser rolls, topped with either a Nashville Hot Sauce, or with Buttermilk Ranch Dressing, and 3 bread and butter pickle slices or Easy Summer Coleslaw as a crunchy acidic addition. Our recipe does not cover bone in fried chicken, but the coating and buttermilk marinade can definitely be used for that as well. Make sure you have a good insta-read thermometer to take temperatures of your chicken, and a candy / oil thermometer for moitoring the oil temperature as well.
Buttermilk fried chicken is a beloved dish with deep roots in Southern cuisine, a testament to the ingenuity and resourcefulness of early American cooks. The origins of fried chicken can be traced back to various cultures, but the specific combination of chicken marinated in buttermilk before frying is distinctly Southern. This method not only tenderizes the meat but also adds a subtle tangy flavor that enhances the overall taste experience.
The tradition of frying chicken dates back to ancient times, with evidence of people frying foods in various cultures around the world. However, it was in the American South that fried chicken became a cultural icon. Enslaved Africans brought their own frying techniques to America, which combined with Scottish frying methods, created the foundation for what we now recognize as Southern fried chicken. Buttermilk, a byproduct of butter churning, was plentiful in Southern households and became a natural addition to the recipe. Its acidic properties work wonders in breaking down the proteins in the chicken, resulting in a tender and juicy bite every time.
Buttermilk fried chicken is more than just a dish; it’s a sensory experience that embodies comfort and tradition. The process begins with marinating the chicken in buttermilk, often overnight, allowing the flavors to penetrate deeply. When the chicken is coated in a seasoned flour mixture and fried to golden perfection, it emerges with a crispy exterior that gives way to succulent, flavorful meat inside. The contrast between the crunchy coating and the tender chicken is what makes each bite so irresistible.
In the realm of American cuisine, buttermilk fried chicken holds a special place, evoking memories of family gatherings, summer picnics, and Sunday dinners. Its popularity has transcended regional boundaries, making it a staple in households and restaurants nationwide. Whether served with classic sides like mashed potatoes and gravy or paired with more modern accompaniments, buttermilk fried chicken remains a versatile dish that can be enjoyed in various settings.
The allure of buttermilk fried chicken lies not only in its rich history but also in its ability to bring people together. It’s a dish that invites sharing, often served in large batches meant for communal enjoyment. The very act of preparing and eating buttermilk fried chicken can be seen as a celebration of culinary heritage and the joys of comfort food.
Allergen Warnings
This recipe may contain the following allergens. Please check all ingredient labels thoroughly
Buttermilk Fried Chicken
Equipment
- Vessel for soaking chicken
- Scale
- Vessel for seasoning
- 1 Large heavy bottom pot This works best if it's cast iron or enamled cast iron
- Tongs
- Cookie sheet with rack
Ingredients
For The Buttermilk Marinade
- 500 g Buttermilk 2 c
- 5 g Kosher salt
- 2 g Paprika
- 2 g Black pepper 1 tsp
- 1 g Granulated onion ½ tsp
- 1 g Granulated Garlic ½ tsp
- 4 Chicken breasts or thighs Boneless and skinless, breasts should be butterflied in half
For The Flour Dredge For Frying
- 360 g Flour, all purpose white ~ 3 cups
- 13 g White sugar 1 tbsp
- 10 g Smoked Paprika ~ 1 tbsp +
- 20 g Black Pepper, Butcher Grind preferred ~ 2 tbsp + 1 tsp
- 2.5 g Granulated garlic ~ 1 tsp
- 2.5 g Granulated onion ~ 1 tsp
- Oil for frying Canola or other suitable oil
Instructions
For The Buttermilk Marinade
- Gather all of your ingredients needed for the marinade.
- Put the buttermilk and spices for the marinate into a vessel large enough to contain the chicken while soaking. Blend until no chunks are left in the mixture.
- Make sure your chicken is skin free and clear of any bones. If are you using breasts you should also remove the tenders at this time, those of course can be marinated and fried with the breasts. Butterfly the breasts in half, so they are 1/2 as thick.
- Once your chicken is sliced, place chicken into the buttermilk marinade and cover the chicken in the marinade and put into your fridge. Let soak for 12 – 24 hours. 12 hours at a minimum. You could probably do it in less time, in my experience the longer the better.
For The Flour Dredge – The Next Day
- Mix all ingredients in a large bowl, and blend well with a fork.
Putting It All Together
- Remove the chicken from the fridge 30 minutes – 45 minutes before starting to fry. Leave in the marinade.
- Use a large pot heavy bottomed pot for frying. We use a enamled cast iron dutch oven style pot. Fill with oil to about ⅓ to ½ way up the pot. We will use about 3L in our pot. REMEMBER: oil expands as it's heated and will boil once wet product is dropped in. Do NOT fill your pot more than ½ way full. Less is sometimes better. Heat the oil until it reaches between 375 – 390. The oil will drop in temp when the chicken is put in.
- Have your flour dredge set up beside your oil on the counter. Once the oil has reached temperature take a piece of chicken out of the buttermilk and put it into the flour, make sure it's dregded and covered well. Do that until you have 4 pieces done, Once all four pieces are done (leave them in the flour) slowly put your chicken into the oil 1 breast at a time making sure to not burn yourself. There will be some splatter, be careful. Once all 4 pieces are in turn on a timer for 4 minutes.
- At the four minute mark take one breast out and take a temperature of the chicken in the thickest part. If the chicken has reached 165 degrees it is safe to remove. Place on your baking sheet with the cooling rack on it. Chicken floats when it's done, this is not a perfect indication though so always temp your chicken. If it's not 165 put back in for 1 – 2 minutes.
- While you are waiting for the first batch of chicken to finish frying start dredging your second batch, and the tenders if you saved them. Fry the second batch after your oil has come back up to temperature.
Final Steps
- You now have you Buttermilk Fried Chicken Breasts you can use on sandwiches or in salads. We tend to make Nashville Hot Chicken Sandwiches with them. This recipe will be put up this week as well.
So delicious! I love how Darryl combines flavors I would never think to. The chicken was so juicy and tender. I let it marinate for a good 24 hours then easily mixed up the flour and spices and fried it up for dinner as a main dish. I also made the Buttermilk Ranch Dressing to go with it. Perfect!
The pictures you showed me looked fantastic. I am so happy it worked out.
I made this for the first time tonight for dinner and it was a huge hit. At first bite my kids exclaimed how good it was and begged that I make it for dinner more often. Went perfect with homemade fries and a crisp pickle. The chicken was perfectly moist and tender. This one will be added to our family favorites to make for years to come.
Thank you, we made it the same night (as you know) and we all said the same thing, we need to have this more. Thank you for the review / comment, always appreciated.