Chicken And Buttermilk Recipes

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Chicken And Buttermilk Recipes

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Chicken And Buttermilk Recipes

Embrace the Tangy Goodness: Chicken and Buttermilk Delights

Chicken marinated in buttermilk becomes exceptionally tender and flavorful, thanks to the buttermilk’s mild acidity breaking down the proteins and infusing the meat with moisture and tanginess. This culinary technique results in dishes that are juicy, flavorful, and irresistibly delicious. Here’s a recipe that showcases the perfect harmony of chicken and buttermilk, ensuring a meal that’s both comforting and packed with flavor.

Buttermilk Fried Chicken

This Buttermilk Fried Chicken recipe offers a crispy exterior and a succulently moist interior, creating a classic comfort food that’s perfect for gatherings, picnics, or a family dinner.


  • 4 chicken thighs and 4 drumsticks, bone-in and skin-on
  • 2 cups buttermilk
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable oil, for frying


  1. Marinate the Chicken: In a large bowl, combine the buttermilk, garlic, paprika, onion powder, cayenne pepper, salt, and pepper. Add the chicken pieces, making sure they’re fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.
  2. Prepare the Flour Mixture: In a shallow dish, mix together the flour, baking powder, and a bit more salt and pepper.
  3. Dredge the Chicken: Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off any excess.
  4. Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add the chicken pieces, working in batches if necessary to avoid overcrowding. Fry for about 15-18 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through. An instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
  5. Drain: Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil.
  6. Serve: Serve the buttermilk fried chicken hot or at room temperature, garnished with fresh herbs if desired.

Cooking Tips:

  • Marinating Time: The longer the chicken marinates in buttermilk, the more tender and flavorful it will become. Overnight marination is recommended for the best results.
  • Oil Temperature: Maintaining a consistent oil temperature is crucial for perfectly fried chicken. If the oil is too hot, the exterior will burn before the interior is cooked; if too cool, the chicken will absorb excess oil and become greasy.
  • Serving Suggestions: This fried chicken pairs wonderfully with classic sides like mashed potatoes, coleslaw, or a green salad for a complete meal.

Buttermilk Fried Chicken is a timeless dish that celebrates the depth of flavor and tenderness that buttermilk brings to poultry. It’s a recipe that combines simplicity with deliciousness, making it a surefire hit for any occasion.