Description
This Crispy Buttermilk Chicken recipe delivers irresistibly crunchy and juicy chicken breasts, marinated in tangy buttermilk and coated with seasoned flour for a perfectly golden, crispy exterior. Ideal for a quick and satisfying meal, this stovetop-fried chicken pairs wonderfully with your favorite sides.
Ingredients
Scale
For the Marinade
- 1 cup buttermilk (Can substitute with yogurt or milk mixed with lemon juice)
- 1 piece chicken breast (Approx. 170g; thighs can be used for a richer flavor)
For the Coating
- 2 cups all-purpose flour (Use gluten-free flour for a gluten-free option)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Paprika, optional, to taste
For Frying
- Cooking oil, as needed (vegetable or peanut oil recommended)
Instructions
- Marinate the Chicken: Begin by soaking your chicken breast in buttermilk for at least 15 minutes to tenderize and infuse flavor.
- Prepare the Coating: While the chicken marinates, mix the all-purpose flour and spices—salt, pepper, garlic powder, and optional paprika—in a large bowl until evenly combined.
- Coat the Chicken: Remove the marinated chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the seasoned flour mixture ensuring an even coating.
- Heat the Oil: In a large skillet, heat enough cooking oil over medium-high heat until it starts shimmering, indicating it’s ready for frying.
- Fry the Chicken: Carefully place the coated chicken breast into the hot oil and fry for approximately 4-6 minutes on each side until the exterior is golden brown and crispy and the chicken is cooked through.
- Drain Excess Oil: Once fried, remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
- Serve: Serve your Crispy Buttermilk Chicken immediately while hot for the best texture and flavor.
Notes
- Marinating chicken in buttermilk helps tenderize and adds moisture for juicy results.
- You can substitute chicken thighs for a richer flavor and more tenderness.
- Adjust seasoning in the flour mixture to suit your taste; adding paprika gives a smoky depth.
- Ensure the oil is hot enough before frying to get a crispy coating without absorbing excess oil.
- Use a thermometer to cook chicken to an internal temperature of 165°F (74°C) for food safety.
