If you’re a fan of southern-style cuisine, there’s nothing quite like a crispy, juicy buttermilk fried chicken. This classic dish is enjoyed by people all around the world, and for a good reason. The combination of the tangy buttermilk marinade and the crispy golden brown crust is simply irresistible. However, making buttermilk fried chicken is not as easy as it seems. In this article, we’ll guide you through the steps to make the perfect buttermilk fried chicken, from selecting the right chicken pieces to preparing the marinade and coating, and frying it to perfection.
Why Buttermilk is Key to Perfect Fried Chicken
Buttermilk is a crucial ingredient in making the perfect fried chicken. The acidity of the buttermilk helps to tenderize the chicken, making it juicy and flavorful. The lactic acid in the buttermilk breaks down the protein in the chicken, resulting in a more tender texture. Additionally, buttermilk has a tangy flavor that complements the savory fried chicken seasoning.
Choosing the Right Chicken Pieces
To make the perfect buttermilk fried chicken, it’s essential to select the right chicken pieces. You can use any part of the chicken, such as breasts, thighs, drumsticks, or wings. However, it’s best to choose pieces that are uniform in size so that they cook evenly. Also, you can choose between bone-in or boneless chicken pieces, depending on your preference. Bone-in chicken pieces will take longer to cook, but they’re juicier and more flavorful than boneless chicken.
How to Marinate Chicken in Buttermilk
Marinating the chicken in buttermilk is a crucial step in making the perfect fried chicken. To marinate the chicken, start by mixing buttermilk, salt, pepper, and your desired seasonings in a bowl. Then, place the chicken pieces in the bowl, making sure they’re fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate it for at least 2 hours, or up to 24 hours for maximum flavor.
Preparing the Coating for Buttermilk Fried Chicken
The coating for buttermilk fried chicken is what gives it its signature crispy texture. To make the coating, mix flour, cornstarch, salt, pepper, and your desired seasonings in a shallow dish. Then, remove the chicken from the buttermilk marinade, shaking off any excess marinade, and dredge it in the flour mixture until it’s fully coated. For an extra crispy coating, you can dip the chicken back into the buttermilk and then coat it with the flour mixture again.
How to Fry Buttermilk Fried Chicken
Frying buttermilk fried chicken can be a little tricky, but with the right technique, you can achieve a perfectly crispy and juicy texture. To fry the chicken, heat oil in a heavy-bottomed skillet or deep fryer until it reaches 350-375°F. Then, carefully place the chicken pieces in the hot oil, making sure not to overcrowd the skillet. Fry the chicken for 12-15 minutes, or until the chicken is golden brown and fully cooked. Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F. Once the chicken is cooked, remove it from the oil using tongs and place it on a wire rack to cool for a few minutes before serving.
Tips and Tricks for Perfectly Crispy and Juicy Buttermilk Fried Chicken
- Use a combination of flour and cornstarch for a crispy coating.
- Make sure the oil is at the right temperature before adding the chicken.
- Don’t overcrowd the skillet or deep fryer as it will lower the oil temperature and result in soggy chicken.
- Let the chicken rest on a wire rack for a few minutes after frying to ensure the coating stays crispy.
How to Serve Buttermilk Fried Chicken
Buttermilk fried chicken is a versatile dish that can be served in various ways. Some popular serving suggestions include:
- With mashed potatoes and gravy
- With coleslaw and cornbread
- In a sandwich with lettuce, tomato, and mayonnaise
- With biscuits and honey
Buttermilk Fried Chicken Variations
Here are some variations to try for a different twist on classic buttermilk fried chicken:
- Spicy buttermilk fried chicken: Add cayenne pepper, paprika, or chili powder to the coating or marinade for a spicy kick.
- Korean-style buttermilk fried chicken: Use a mixture of flour and potato starch for the coating and add Korean chili paste or gochujang to the marinade.
- Buttermilk fried chicken tenders: Cut the chicken into smaller pieces and follow the same process for marinating and coating.
How to Store and Reheat Buttermilk Fried Chicken
If you have leftover buttermilk fried chicken, store it in an airtight container in the refrigerator for up to three days. To reheat the chicken, place it in a preheated oven at 350°F for 10-15 minutes, or until it’s heated through.
Conclusion
Buttermilk fried chicken is a classic dish that’s beloved for its crispy, juicy texture and tangy flavor. By following the tips and techniques outlined in this article, you can make the perfect buttermilk fried chicken at home. Whether you enjoy it with mashed potatoes, coleslaw, or in a sandwich, this southern-style dish is sure to satisfy you.
FAQs
- Can I use regular milk instead of buttermilk for fried chicken?
- While you can use regular milk as a substitute, it won’t have the same tangy flavor and tenderizing properties as buttermilk.
- How long should I marinate the chicken in buttermilk?
- It’s best to marinate the chicken for at least two hours, or up to 24 hours for maximum flavor.
- Can I use a different flour for the coating?
- While all-purpose flour is the most commonly used flour for the coating, you can use other flours such as rice flour or cornmeal for a different texture.
- Can I reuse the oil for frying chicken?
- It’s not recommended to reuse the oil as it can become contaminated with bacteria and affect the flavor of the chicken.
- How can I make sure the chicken is fully cooked without overcooking it?
- Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F to ensure it’s fully cooked.
