Buttermilk Fried Chicken Recipe on Food52 (2024)

FAQs

Why do people soak chicken in buttermilk before frying? ›

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

Beaten eggs and buttermilk work just as well in helping the outer coating of flour or breadcrumbs adhere to the meat. However, eggs tend to react when they hit the hot frying oil and expand, which can cause the breading to pull away.

Buttermilk is slightly acidic, so as the chicken marinates, the buttermilk breaks down the proteins in the chicken, tenderising it. Its thicker texture helps completely coat the chicken in the spiced flour mixture so it crisps up well when fried.

When marinating chicken in buttermilk, there's no need to rinse it before cooking. In fact, rinsing would wash away a lot of the flavor your just infused! Simply remove the chicken from the buttermilk and let the excess marinade drip off.

Whisk together buttermilk, mustard, salt, pepper, and cayenne in a bowl. Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

In my experience, chicken that is marinated for too long develops an unpleasant, mushy texture. Four or five hours is about the max for buttermilk. Other people don't mind if the meat gets a little soft, so an overnight marinade would work for them.

Directions. Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken.

What kind of flour is best for frying chicken? ›

Many recipes for batter-fried chicken recommend using wheat flour or a combination of wheat flour and cornstarch.

We fry our chicken at a moderate 325 degrees — it's hot enough to turn the crust perfectly crisp, but not so hot that the exterior will burn before the chicken cooks through. Oh, child. Old oil is often full of particulate matter, which lends the chicken a darker color and, worse, a rancid flavor.

It's all about that crunch

Done properly, deep-frying creates a satisfying contrast between the crispy-crunchy coating and tender chicken. Beyond that simple textural enjoyment, the crispness actually sends our brain a message that the food itself is in good condition.

The buttermilk bath can introduce excess moisture in pursuit of tenderized and flavorful meat. So if you want the breading to stay on -- or if you're looking to save some money (after all, water is cheaper than buttermilk) or accommodate a lactose-intolerant palate -- you can say goodbye to buttermilk.

It's not necessary to rinse the chicken after marinating it in milk. Simply pat the chicken dry with paper towels before cooking it. This will help to ensure that the milk and any added flavors from the marinade are absorbed into the chicken during the cooking process.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.