Crispy Buttermilk Southern Fried Chicken
Sometimes you need a piece of Good ‘Ol Crispy Buttermilk Southern Fried Chicken when you can’t hold for Sunday supper. Let’s make fried chicken pretty people! …
Crispy Buttermilk Southern Fried Chicken
Let’s get busy in the kitchen making chicken! That is fun to say like Hobby Lobby!
Occasions To Serve Crispy Buttermilk Southern Fried Chicken
Make a batch for dinner, a picnic, or to slide in the middle of a fluffy biscuit. My recipe is perfect served hot or cold.
- 4th of July
- Memorial Day
- Pool Parties
- PJ Party’s
- Girl’s Night
- Book Club
- Craft Night
- Picnics
Crispy Buttermilk Southern Fried Chicken Recipe
Ingredients
- 2 cups whole buttermilk, cold and shaken
- 1/2 cup green onions, tips removed, diced
- 3 garlic cloves, peeled diced
- 2 tablespoons sea salt
- 2 tablespoons black pepper
- 2 tablespoons crushed red pepper
- 4 boneless skinless chicken breasts
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 tablespoon black pepper
- enough canola oil to fill your frying pan 2 inches deep
A few notes before you get started…
- I cook fried chicken in a 4 1/2″ deep dutch oven like this one. It helps with even heat and a bit with the oil spatter.
- I use long stainless steel tongs for both inserting the chicken into the oil and flipping like these. This nice straining ladle works great for transferring the cooked fried chicken from the hot oil to a plate.
- You can use a candy thermometer to heat the oil. This is a good choice. This is a good choice for checking the temperature of the meats.
Crispy Buttermilk Southern Fried Chicken Instructions
1. Between two pieces of parchment paper using a rolling pin or a kitchen mallet, pound the chicken breasts to 1/2″ thick. If you are using thin sliced chicken breasts, only pound in the thickest areas. Even is the key. Slice each breast in half as evenly as possible. You now have 8 pieces of chicken.
This will help with even timed frying.
2. Add the buttermilk, green onions, garlic, sea salt, and pepper to a large bowl and give it a good stir.
Are you wondering why buttermilk tenderizes chicken?
Well! Let me tell you…
The enzymes present in buttermilk break down the proteins in chicken.
Bonus! Buttermilk adds flavor.
Double Bonus! Buttermilk helps the coating to stick.
3. Add the chicken to the buttermilk mixture one piece at a time making sure it is well coated.
4. Cover the bowl with plastic wrap and place in the fridge for at least 8 hours and no longer than 24 hours.
5. Preheat the oven to 200° F. Prep a baking sheet with a wire baking rack and place it in the oven.
6. In a large bowl whisk together the flour, baking powder, cayenne pepper, salt, and black pepper. Set aside.
7. Pour the canola oil into your frying pan. Remember, it needs to be 2″ deep. Attach the thermometer and heat the oil to 350° over high heat.
While the oil is heating….
8. Place the chicken in the buttermilk marinade bowl, the flour mixture, and a baking sheet in this order on your counter/work surface.
Let’s get that chicken prepped for CRISPY! This is where the magic happens!
- Lift a piece of chicken from the buttermilk and dredge it in the flour mixture.
- Submerge it in the buttermilk again.
- Now back into the flour for a second coating.
- Place the double dipped chicken piece on a baking sheet or large plate.
Repeat with the rest of the chicken before frying. It needs to be ready to go for a swim in the oil.
9. When the oil reaches 350°, carefully lower a first, second, then a third piece of chicken into the oil with tongs.
Don’t crowd that chicken! 3 Pieces!
Cook for 2 1/2 minutes on one side.
TIME TO FLIP THAT CHICKEN!
Cook for 2 1/2 minutes on the other side.
Adjust heat up or down to keep the oil at 350° while the chicken is frying.
10. Using tongs or a slotted spoon, carefully remove the golden brown Crispy Buttermilk Southern Fried Chicken from the oil to the prepared baking sheet in the oven to keep warm.
Check your oil to make sure it is 350° .
Repeat with the rest of the chicken.
11. Give all the chicken a good sprinkle of salt and pepper and keep warm in the oven for no more that 15 more minutes.
Serve hot for dinner! Serve cold for a picnic! Warm it up for a biscuit or a waffe!
ENJOY!
Crispy Buttermilk Southern Fried Chicken
Ingredients
- 1/2 cup green onions tips removed, diced
- 3 garlic cloves peeled diced
- 2 tablespoons sea salt
- 2 tablespoons black pepper
- 2 tablespoons crushed red pepper
- 4 boneless skinless chicken breasts
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
Instructions
- Between two pieces of parchment paper using a rolling pin or a kitchen mallet, pound the chicken breasts to 1/2″ thick. If you are using thin sliced chicken breasts, only pound in the thickest areas. Even is the key. Slice each breast in half as evenly as possible. You now have 8 pieces of chicken.
- This will help with even timed frying.
- Add the buttermilk, green onions, garlic, sea salt, and pepper to a large bowl and give it a good stir.
- Are you wondering why buttermilk tenderizes chicken?
- Well! Let me tell you…
- The enzymes present in buttermilk break down the proteins in chicken.
- Bonus! Buttermilk adds flavor.
- Double Bonus! Buttermilk helps the coating to stick.
- Add the chicken to the buttermilk mixture one piece at a time making sure it is well coated.
- Cover the bowl with plastic wrap and place in the fridge for at least 8 hours and no longer than 24 hours.
- Preheat the oven to 200° F. Prep a baking sheet with a wire baking rack and place it in the oven.
- In a large bowl whisk together the flour, baking powder, cayenne pepper, salt, and black pepper. Set aside.
- Pour the canola oil into your frying pan. Remember, it needs to be 2″ deep. Attach the thermometer and heat the oil to 350° over high heat.
- While the oil is heating….
- Place the chicken in the buttermilk marinade bowl, the flour mixture, and a baking sheet in this order on your counter/work surface.
- Let’s get that chicken prepped for CRISPY! This is where the magic happens!
- Lift a piece of chicken from the buttermilk and dredge it in the flour mixture.
- Submerge it in the buttermilk again.
- Now back into the flour for a second coating.
- Place the double dipped chicken piece on a baking sheet or large plate.
- Repeat with the rest of the chicken before frying. It needs to be ready to go for a swim in the oil.
- When the oil reaches 350°, carefully lower a first, second, then a third piece of chicken into the oil with tongs.
- Don’t crowd that chicken! 3 Pieces!
- Cook for 2 1/2 minutes on one side.
- TIME TO FLIP THAT CHICKEN!
- Cook for 2 1/2 minutes on the other side.
- Adjust heat up or down to keep the oil at 350° while the chicken is frying.
- Using tongs or a slotted spoon, carefully remove the golden brown Crispy Buttermilk Southern Fried Chicken from the oil to the prepared baking sheet in the oven to keep warm.
- Check your oil to make sure it is 350° .
- Repeat with the rest of the chicken.
- Give all the chicken a good sprinkle of salt and pepper and keep warm in the oven for no more that 15 more minutes.
- Serve hot for dinner! Serve cold for a picnic! Warm it up for a biscuit or a waffe!
- ENJOY!
Notes
Nutrition
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