Paula Deen Buttermilk Fried Chicken

Paula Deen’s Buttermilk Fried Chicken is made with buttermilk, kosher salt, freshly ground black pepper, cayenne pepper, all-purpose flour, onion powder, garlic powder, and chicken parts like wings, thighs, and drumsticks. This delicious Buttermilk Fried Chicken recipe creates a hearty dinner that takes about 3 hours of marination and 1 hour of preparation and cooking, serving up To 8 people.

Ingredients Needed:

Buttermilk Soak

• 3 cups buttermilk
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons cayenne pepper
• 4 pounds chicken parts, including medium chicken wings, thighs, and drumsticks

Flour Dredge

• 2 cups all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• Vegetable oil, for frying

How To Make Buttermilk Fried Chicken ?

1. Gather the ingredients: Make sure all the ingredients are measured and prepared.
2. Make the buttermilk soak: In a large bowl, combine the buttermilk, salt, black pepper, and cayenne.
3. Marinate the chicken: Add the chicken pieces to the bowl and stir to coat completely. Let the chicken stand at room temperature for 2 hours or refrigerate for 4 hours.
4. Prepare the flour dredge: In a large resealable plastic bag, mix the flour, onion powder, garlic powder, salt, black pepper, and cayenne; shake to combine.
5. Coat the chicken: Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing it to adhere all over. Transfer the coated chicken to the rack and let it stand for 30 minutes.
6. Heat the oil: In a deep skillet, heat 2.5 cm / 1 inch of vegetable oil to 175°C / 350°F. Set another rack over a baking sheet lined with paper towels.
7. Fry the chicken: Fry the chicken in batches, maintaining the oil temperature at 160°C / 315°F. Turn once, and cook until golden and an instant-read thermometer inserted in the thickest part of each piece reads 71°C / 160°F, about 15 to 18 minutes per batch.
8. Rest the chicken: Transfer the fried chicken to the rack and let it stand for 5 minutes.
9. Serve: Enjoy warm or at room temperature.

Recipe Tips:

• Keep the Oil Temperature Steady: Use a thermometer to keep the oil at 350°F (175°C) when starting and maintain it around 315°F (160°C) during frying. This helps the chicken cook evenly without burning the coating.
• Marinate for the Full Time: Allow the chicken to marinate in the buttermilk for at least 4 hours. This time helps the buttermilk tenderize the meat and infuse the seasoning deep into the chicken.
• Let the Coated Chicken Rest: After coating the chicken with flour, let it rest on a rack for 30 minutes. This allows the coating to set and stick better, giving you a crispy, even crust when frying.
• Don’t Overcrowd the Pan: Fry only a few pieces at a time to avoid dropping the oil temperature. Overcrowding makes the chicken greasy and unevenly cooked.
• Use a Wire Rack to Drain: After frying, place the chicken on a wire rack instead of paper towels. This helps keep the crust crisp by allowing excess oil to drain off without making the bottom soggy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover fried chicken cool until it reaches room temperature. Then, place the pieces in an airtight container or wrap them tightly with foil. Store in the refrigerator for up to 3 days to keep the chicken fresh.
• Freeze: Allow the fried chicken to cool to room temperature. Place the pieces on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container, and freeze for up to 3 months.
• Reheat: Place the fried chicken on a microwave-safe plate. Cover it with a damp paper towel to keep the crust from becoming too tough. Reheat in 30-second intervals until warm.

Nutrition Facts

Serving Size: 1 piece (assuming recipe serves 10 pieces)

• Calories: 310
• Total Fat: 20 g
• Saturated Fat: 5 g
• Cholesterol: 80 mg
• Sodium: 690 mg
• Potassium: 240 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Sugars: 0 g
• Protein: 20 g

Try More Paula Deen Recipe:

• Paula Deen Southern Fried Chicken Recipe
• Paula Deen Collard Greens
• Paula Deen Broccoli Bake
• Paula Deen Beef Stroganoff