Juicy, crispy buttermilk fried chicken! The Best Buttermilk Fried Chicken with a delicious cajun twist, fried in a creamy buttermilk batter.
This fried chicken is seriously so good! Now let me make a disclaimer here, I have only made fried chicken a handful of times before this. I didn’t have high expectations for this chicken, mainly because of my lack of skills frying chicken. But oh my goodness! My husband and I absolutely loved it!!
In fact, my husband loved it so much that I have made it twice this last week. I rarely make the same meal twice in a week, but this chicken was so yummy that I didn’t mind whipping it up again.
I’m really glad that I did make this recipe again. There were definitely a few things I did better the second time I made it! I had a few problems the first time I made it that I was able to turn around and correct.
Here’s a few tips to help you make the Best Buttermilk Fried Chicken:
Learn from my mistakes!
- Let the chicken marinate overnight. The first time I made it, I didn’t have time to allow it to marinate. So I literally made the marinade, and doused the chicken in the batter and into the frying pan. It still turned out with a nice yummy flavor, but it wasn’t as delicious as it is with the longer marinade time.
- The second mistake that I made was totally a newbie frying mistake. I turned my oil up way too high. It was up around medium high to high heat. This resulted in my chicken browning way too quickly. I ended up panicking and pulling my chicken out of the fryer too early, so my chicken wasn’t thoroughly cooked. I had to stick it in the oven for 20 minutes at 400 F to finish cooking it all the way. But, even with all of those mistakes, the chicken was still so yummy that I made it again 4 days later!
- Full fat buttermilk that will give you the best flavor. Any buttermilk will work but the BEST flavor is from the best buttermilk. Natural full fat buttermilk from Jersey cows, if you can find it.
- My mom made this recipe too. My dad loved the flavor. Unfortunately mom is new to deep fat frying chicken. She used too much buttermilk in the flour dredge and the flour would not stick to the chicken. The batter was deliciously messy and not on the chicken too much. Clumpy in the directions does NOT mean wet. 🙂
Best Buttermilk Fried Chicken Recipe:
- Combine together all of the ingredients for the marinade in a bowl and stir together until thoroughly mixed.
- Pour the marinade over the chicken breasts ensuring that all of the breasts are evenly coated. Let the chicken marinate 4-12 hours. (I have made the chicken without marinating at all and it was still very yummy! So if you don’t have time, you can skip this step.
- Once the chicken has been marinated to your liking, you can start the frying process.
- Heat up your oil on medium heat. (If the oil is too hot it will over brown the chicken too soon leaving the center of the chicken uncooked). You need the chicken to sizzle though so the batter will brown, so not too low.
- Put enough oil in the pan that it will come at least halfway up the chicken breast.
- Make the dry breading by combining flour, paprika, baking powder, salt, pepper, cajun seasoning, and garlic powder in a medium sized bowl. Add the buttermilk at the end, mix together until the breading is slightly clumpy.
- Place the marinated chicken next to the breading.
- Coat each piece of chicken in the dry breading, make sure that the chicken is covered completely by the breading.
- Lay the chicken pieces one at a time in the pan of oil.
- Make sure that your chicken is laying side by side but not touching in the oil.
- The chicken will cook for 3 minutes on each side or until golden brown.
- Flip your chicken once and make sure that each side is a deep golden brown before removing from the pan.
- Check to make sure that your chicken has been thoroughly cooked by slicing into the middle of one piece before consuming it. There shouldn’t be any pink meat in the center.
Hope you enjoy this recipe!
I found this recipe originally on Once Upon a Chef.