Best 8 Weeknight Buttermilk Fried Chicken Recipes

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**Buttermilk Fried Chicken: A Crispy, Flavorful Treat for any Occasion**

Indulge in the irresistible taste of buttermilk fried chicken, a culinary delight that combines crispy, golden-brown skin with tender, juicy meat. This classic dish, often served with mashed potatoes, coleslaw, and gravy, is a staple of Southern cuisine and a beloved comfort food enjoyed by people of all ages. Buttermilk fried chicken is not only delicious but also versatile, as it can be prepared using various cooking methods and customized with different seasonings and spices to suit individual preferences. In this article, we present a collection of buttermilk fried chicken recipes that cater to diverse tastes and skill levels, ensuring that everyone can savor this delectable dish at home. From classic Southern-style fried chicken to healthier baked and air-fryer options, our recipes offer a range of choices to satisfy every craving. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to create the perfect buttermilk fried chicken that will leave you and your loved ones craving for more.

Let's cook with our recipes!

BUTTERMILK FRIED CHICKEN TENDERS



Buttermilk Fried Chicken Tenders image

One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4

Number Of Ingredients 14

2 pounds chicken tenderloins
1 cup buttermilk
1½ teaspoons salt
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1½ cups all purpose flour
1½ teaspoons baking powder
1 heaping teaspoon salt
¾ teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon paprika
3 tablespoons buttermilk
3-4 cups vegetable oil, for cooking

Steps:

  • To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
  • To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
  • Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
  • To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
  • Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
  • Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
  • Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg

CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Fried chicken uses all dark meat for the juiciest results, and a super crispy-crunchy buttermilk coating that's flavorful and satisfying!

Provided by Katerina | Easy Weeknight Recipes

Categories     Dinner

Time 7h

Number Of Ingredients 19

3 cups buttermilk
2 teaspoons salt
1 teaspoon cracked black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
4 chicken drumsticks
4 chicken thighs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon cracked black pepper
1 teaspoon salt
Vegetable oil for deep frying, (or other high-heat oil)
Fresh herbs for garnish

Steps:

  • Combine all the ingredients for the buttermilk mixture in a bowl.
  • Add the chicken pieces to the buttermilk mixture and cover the bowl with plastic wrap. Place in the fridge for 4 to 6 hours.
  • When ready to cook, place all the Flour Mixture ingredients in a mixing bowl and whisk until combined.
  • Remove one piece of chicken at a time from the buttermilk mixture, and dredge in the flour mixture. Repeat the process until all chicken pieces are coated.
  • Pour the vegetable oil in a deep skillet, large pot, or Dutch oven. The oil should be about 1.5 to 2 inches deep in the skillet.Set the skillet over medium-high heat and heat the oil to 350°F. If possible, use an instant read thermometer to check the temperature.
  • Add the chicken to the hot oil in batches, and cook until the internal temperature of the chicken is 165°F, about 15 minutes. Flip the chicken halfway through cooking time.
  • Once chicken is cooked through and golden brown, remove from the oil and place on paper towels to drain.
  • Serve immediately, or keep warm in an oven until ready to serve. Garnish with fresh chopped herbs.
  • Notes: For best crunchy results, repeat the coating process for each piece twice to ensure the chicken pieces are properly coated.

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder

Steps:

  • Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
  • Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
  • Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
  • Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6

2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
4 cups vegetable oil

Steps:

  • 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.
  • 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.
  • 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).
  • 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. Transfer to a rack to drain. Season with salt, if desired.
  • Return oil temperature to 350 degrees. Repeat with remaining chicken.

Nutrition Facts : Calories 612 g, Fat 28 g, Fiber 1 g, Protein 47 g

WEEKNIGHT BUTTERMILK FRIED CHICKEN



Weeknight Buttermilk Fried Chicken image

Provided by Melissa d'Arabian : Food Network

Time 12h30m

Yield 4 servings

Number Of Ingredients 10

1 chicken, cut up into 10 pieces
2 cups buttermilk
1 tablespoon red hot pepper sauce
2 teaspoons salt, divided
1 cup flour
1/2 cup seasoned breadcrumbs
2 teaspoons granulated garlic
2 teaspoons paprika
1 teaspoon freshly ground black pepper
Vegetable oil, for frying

Steps:

  • Marinate the chicken in a mixture of the buttermilk, pepper sauce, and 1 teaspoon of the salt in a large glass bowl. Let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once. Once ready to cook, remove the chicken from the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the buttermilk and blot the excess liquid with paper towels. Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl. In a large frying pan, heat 1-inch of oil over medium-high heat. Working in batches, toss the chicken in the flour, making sure the chicken is fully coated and dry. Fry the chicken 3 minutes on each side. Then transfer each piece of chicken to a baking sheet lined with a cooling rack and bake until the internal temperature is 170 degrees F, about 15 more minutes.

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying technique, and then expand your fried chicken repertoire. Try adding some paprika or cayenne to the dredge, or a bit of hot sauce to the brine. And don't forget to drizzle hot honey over it all before serving. (To make one, simply heat a half cup of honey in a small pot set over low heat and shake in red pepper flakes or hot pepper sauce to taste.)

Provided by Sam Sifton

Categories     project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 chicken, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks)
3 to 4 cups buttermilk
3 tablespoons kosher salt, more as needed
2 teaspoons ground black pepper, more as needed
1 1/2 cups all-purpose flour
3 cups peanut oil, lard or a neutral oil like canola, more as needed

Steps:

  • Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
  • Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
  • Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
  • Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
  • Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. Color is as or more important than time: Watch your chicken and get it out when it's golden brown.
  • Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 50 grams, Carbohydrate 47 grams, Fat 58 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 869 milligrams, Sugar 10 grams, TransFat 0 grams

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Molly O'Neill

Categories     dinner, main course

Time 45m

Yield Six servings

Number Of Ingredients 6

2 to 3 pounds chicken (use thighs, legs and wings)
1 quart buttermilk
1 cup flour
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup vegetable oil

Steps:

  • Place the chicken pieces in a large bowl and cover with the buttermilk. Set aside, covered and refrigerated, for several hours or overnight.
  • Place the flour, salt and pepper in a large paper or plastic bag. Remove the chicken from the buttermilk, shaking off any excess. Working in batches of 2 or 3 pieces, place chicken in the bag and shake until coated with the flour and seasonings.
  • Heat the oil in a large skillet over medium-low heat. Fry the chicken, working in batches if necessary and turning the pieces often, 20 to 30 minutes, or until golden brown on all sides.

Nutrition Facts : @context http, Calories 879, UnsaturatedFat 52 grams, Carbohydrate 24 grams, Fat 67 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 12 grams, Sodium 956 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Use buttermilk to marinate the chicken. Buttermilk helps tenderize the chicken and gives it a crispy, golden-brown crust.
  • Make sure the chicken is completely coated in flour before frying. This will help the chicken to cook evenly.
  • Fry the chicken in hot oil. The oil should be between 350 and 375 degrees Fahrenheit.
  • Do not overcrowd the pan when frying the chicken. This will cause the chicken to cook unevenly.
  • Cook the chicken until it is golden brown and cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit.
  • Serve the chicken hot with your favorite sides.

Conclusion:

Buttermilk fried chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With just a few simple ingredients, you can create a crispy, golden-brown chicken that is sure to please everyone at the table. So next time you are looking for a quick and easy dinner, give this buttermilk fried chicken recipe a try.

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