My family raved about this recipe that I found. The chicken pieces were soaked in buttermilk overnight. After soaking the chicken, it is drained and then fried until just lightly browned. It is finished off in the oven. The chicken came out crispy on the outside and nice and moist on the inside. I attribute the success of this dish to the fact that the chicken is finished off in the oven. It is definitely a technique that I will be using in some other chicken dishes. Enjoy!
Cooking Tips for Perfect Buttermilk Fried Chicken
To achieve that perfect buttermilk fried chicken, there are a few cooking tips that can elevate your dish. First, consider using a cast iron skillet. This type of pan retains heat well and helps create an even cooking temperature. If you don’t have one, any heavy-bottomed frying pan will do the job, but cast iron is a favorite for a reason. Make sure the oil is hot enough before adding the chicken. A simple test is to drop a small piece of bread into the oil. If it sizzles and browns within about 30 seconds, you are ready to fry. Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy chicken. Use a thermometer to check the internal temperature of the chicken. It should reach 165°F to ensure it is safe to eat. Lastly, let the chicken rest on a wire rack after frying. This helps keep the skin crispy by allowing excess oil to drip off, ensuring that every bite is flavorful and crunchy.
Serving Suggestions and Pairings
Buttermilk fried chicken is delicious on its own, but it shines even more with the right sides and condiments. A classic pairing is coleslaw, which adds a refreshing crunch and tangy flavor that complements the richness of the chicken. Mashed potatoes with gravy are another great choice, offering a comforting, hearty element to the meal. If you want to keep things light, a simple salad with mixed greens, tomatoes, and a vinaigrette can balance the dish nicely. For a fun twist, consider serving the chicken with homemade biscuits or cornbread. These options are perfect for soaking up any leftover buttermilk gravy. Don’t forget about dipping sauces. A honey mustard or spicy aioli can add an exciting flavor dimension. Serve everything family-style on a big platter, and let everyone dig in. This creates a warm, inviting atmosphere, making your buttermilk fried chicken dinner a memorable experience.
Frequently Asked Questions
Can I use chicken breasts instead of thighs or legs?
Absolutely, chicken breasts will work, but keep in mind they can dry out if overcooked. Adjust your cooking time to ensure they stay juicy.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for about five minutes. This will give you a similar tanginess.
How should I store leftovers?
Let the fried chicken cool completely before placing it in an airtight container. It can be stored in the fridge for up to four days.
Can I make this recipe ahead of time?
You can soak the chicken in buttermilk the night before, which will enhance the flavor and tenderness. Just fry it up on the day you want to serve it.
What are some good sides to serve with buttermilk fried chicken?
Classic sides include coleslaw, mashed potatoes, or cornbread. A fresh salad also pairs nicely and balances the richness of the chicken.
Buttermilk Fried Chicken
Ingredients
- 3 lbs chicken pieces of your choice
- 4 cups buttermilk
- 1 cup all-purpose flour
- Salt and freshly cracked black pepper, to taste
- Vegetable oil, for frying
Instructions
- Season chicken pieces with salt and pepper. Place in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Combine the flour and 1 teaspoon salt in a shallow dish. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
- Fry coated chicken, in batches, in hot oil for about 2 minutes on each side or until the coating is a light golden brown. Transfer browned chicken to a metal baking rack set on a sheet pan.
- Place sheet pan with the browned chicken in the preheated oven and bake for 30 to 40 minutes or until the chicken is no longer pink inside. Serve hot.
Notes
Nutrition
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