Homemade Buttermilk Fried Chicken

This Homemade Buttermilk Fried Chicken recipe yields golden-brown, crispy chicken with a flavorful and seasoned crust. The combination of a tangy yogurt marinade and a well-spiced coating ensures that every bite is juicy and delicious.

Homemade Buttermilk Fried Chicken Recipe

Ingredients:

• 3.3 lbs / 1.5 kg whole chicken, split (or individual bones in skin-on chunks – see notes)
• 3-4 cups / 750ml – 1 liter vegetable oil, or as needed for deep frying (see notes)

Wet Mix:

• 2 cups / 500 ml of yogurt
• 1 teaspoon each: paprika, cayenne pepper, white pepper, onion powder, garlic powder, salt

Dry Mix:

• 2.5 cups / 375g all-purpose flour
• 1 tablespoon paprika
• 2 teaspoons each: oregano, baking powder
• 1.5 teaspoons salt, plus an extra amount to sprinkle at the end
• 1 teaspoon each: onion powder, garlic powder, cayenne pepper
• 1/2 teaspoon black pepper

How to Make Homemade Buttermilk Fried Chicken:

1. In a bowl, thoroughly coat the chicken with the wet mixture, ensuring it is completely covered with the marinade. Cover and refrigerate for at least 4 hours, but longer marination (up to 24 hours) is recommended. Remove from the fridge at least 30 minutes before frying to bring it to room temperature.
2. In a separate bowl or shallow tray, mix all the ingredients for the dry mix.
3. Dip each piece of marinated chicken into the dry mix, ensuring it is fully coated. Pay attention to covering every part of the chicken for extra crunchiness. Place the coated chicken on a tray and repeat for the remaining pieces.
4. Heat enough oil in a deep fryer or large, deep skillet. The oil temperature should be around 175 °C / 350 °F – 180 °C / 356 °F. To check if the oil is ready, drop a piece of the dry mix into it; it should sizzle slowly on top. Aim to keep the oil temperature around 160 °C / 320 °F when frying.
5. In batches of 3 (4 max.), carefully place the coated chicken in the hot oil. Fry for 6-8 minutes on each side or until golden and deep white through the center. If unsure, test with one piece first.
6. Once done, place each fried chicken piece on a wire rack with paper towels underneath. Sprinkle with salt to draw out the last bit of moisture. The chicken should be hot with boiling juices. Ensure the internal temperature of the chicken reaches 165F / 75C.

Tips:

1. Marination Time: Longer marination enhances flavor. Aim for at least 4 hours, but overnight marination is ideal.
2. Room Temperature: Bringing the marinated chicken to room temperature before frying ensures even cooking.
3. Oil Temperature: Maintain the oil temperature around 160 °C / 320 °F during frying for optimal results.
4. Coating Technique: Thoroughly coat each piece in the dry mix for a crunchy texture.
5. Frying Batches: Fry in small batches to avoid overcrowding and ensure even cooking.
6. Internal Temperature: Verify that the internal temperature reaches 165F / 75C for fully cooked chicken.

Enjoy this crispy and flavorful buttermilk fried chicken as a delightful main dish for any occasion!