Buttermilk Fried Chicken

Health score
23%
Buttermilk Fried Chicken
60 min.
8
831kcal

Suggestions


There's nothing quite like the crispy, golden goodness of Buttermilk Fried Chicken to elevate any meal. This classic dish is a beloved staple in Southern cuisine, known for its tender, juicy meat enveloped in a perfectly seasoned, crunchy coating. The secret to achieving that mouthwatering flavor lies in the buttermilk marinade, which not only tenderizes the chicken but also infuses it with a rich, tangy taste that keeps you coming back for more.

Imagine serving this delectable fried chicken at your next family gathering or dinner party, where it will undoubtedly steal the spotlight. With a preparation time of just 60 minutes, you can whip up a feast that serves eight people, making it an ideal choice for gatherings of friends and family. Each bite is a delightful combination of textures and flavors, with a spicy kick from cayenne pepper that adds just the right amount of heat.

Whether you're enjoying it for lunch, dinner, or as the main course at a special occasion, Buttermilk Fried Chicken is sure to impress. Pair it with your favorite sides, and watch as your guests savor every last bite. Get ready to indulge in a dish that embodies comfort food at its finest, and prepare to create lasting memories around the dinner table!

Ingredients

  • cups buttermilk low-fat
  • serving coarse salt 
  • teaspoons ground pepper 
  • pounds roasting chickens whole cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
  • cups flour all-purpose
  • cups vegetable oil 

Equipment

  • bowl
  • frying pan
  • whisk
  • kitchen thermometer
  • ziploc bags
  • tongs

Directions

  1. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat, refrigerate up to 2 days.
  2. In a large shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.
  3. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
  4. Carefully add 1/2 of the chicken. Cook 10 minutes: turn chicken with tongs. Cook until golden brown, the juices run clear, and internal temperature is 165 degrees about 10 minutes more.
  5. Transfer to a rack to drain. Season with salt, if desired.
  6. Return oil temperature to 350 degrees. Repeat with remaining chicken.

Nutrition Facts

Calories831kcal
Protein20.59%
Fat60.29%
Carbs19.12%

Properties

Glycemic Index
13.38
Glycemic Load
25.95
Inflammation Score
-9
Nutrition Score
26.937826052956%

Nutrients percent of daily need

Calories:830.53kcal
41.53%
Fat:55.03g
84.65%
Saturated Fat:12.94g
80.9%
Carbohydrates:39.26g
13.09%
Net Carbohydrates:37.79g
13.74%
Sugar:3.08g
3.42%
Cholesterol:180.38mg
60.13%
Sodium:256.98mg
11.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:42.29g
84.57%
Vitamin B3:16.17mg
80.84%
Selenium:41.16µg
58.8%
Phosphorus:447.69mg
44.77%
Vitamin A:2084.88IU
41.7%
Vitamin B2:0.68mg
40.28%
Vitamin K:40.89µg
38.95%
Vitamin B12:2.18µg
36.35%
Vitamin B6:0.72mg
36.08%
Folate:143.38µg
35.85%
Vitamin B1:0.51mg
34.2%
Iron:5.1mg
28.35%
Vitamin B5:2.48mg
24.79%
Zinc:3.25mg
21.65%
Manganese:0.39mg
19.59%
Potassium:561.49mg
16.04%
Magnesium:57.37mg
14.34%
Vitamin E:2.07mg
13.77%
Copper:0.2mg
10.05%
Calcium:98.45mg
9.85%
Vitamin C:6.14mg
7.44%
Fiber:1.47g
5.88%