Description
Southern Buttermilk Fried Chicken delivers crispy, golden perfection straight from Grandma’s kitchen. Seasoned, marinated, and fried to crunchy deliciousness, this classic comfort dish guarantees smiles around your dinner table.
Ingredients
Scale
Protein:
- 3 chicken breasts, skinless
Coating and Seasoning:
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt flakes
- ½ teaspoon ground cayenne
- ½ teaspoon de la Vera paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano powder
- 1 pinch allspice
- 1 teaspoon freshly ground black pepper
Liquid and Cooking:
- 150 milliliters buttermilk
- Sunflower oil for frying
- 1 sauce for garnish
- 1 serving cut potatoes or coleslaw
Instructions
- Slice 3 chicken breasts into thin strips, ensuring each piece is roughly 1-inch wide. Submerge the strips completely in 150 ml buttermilk, covering every surface. Refrigerate for 2 to 3 hours to tenderize your meat.
- Remove chicken strips from buttermilk, letting excess liquid drip off. Pat each piece thoroughly dry using paper towels, ensuring a completely moisture-free surface.
- Combine 100 grams all-purpose flour with 1 teaspoon baking powder, 1 teaspoon salt flakes, ½ teaspoon cayenne, ½ teaspoon paprika, ¼ teaspoon coriander, ¼ teaspoon garlic powder, ¼ teaspoon oregano, a pinch of allspice, and black pepper in a shallow dish.
- Roll each buttermilk-soaked chicken strip thoroughly in the seasoned flour mixture, pressing gently to help coating adhere. Allow coated strips to rest on paper towels for 10 minutes, which helps create a crispier exterior.
- Pour sunflower oil into a large skillet, filling about 2 inches deep. Heat oil to 350°F, maintaining a consistent temperature throughout frying.
- Carefully lower chicken strips into hot oil in three separate batches, preventing overcrowding. Fry each batch for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil. Serve immediately with your preferred dipping sauce and side dishes.
Notes
- Always pat chicken completely dry before coating to ensure maximum crispiness and prevent oil splatter.
- Let the coated chicken rest for 10 minutes before frying, which helps the flour adhere better and creates a crunchier exterior.
- Use a thermometer to maintain oil temperature around 350°F for consistent, golden-brown results without burning.
- For gluten-free adaptation, replace wheat flour with cornstarch or rice flour, which also create an extra-crispy coating.
- Prep Time: 2 hours 10 minutes
- Cook Time: 15-20 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 3
- Calories: 375 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 85 mg