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Lauren's Buttermilk Fried Chicken
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A long bath in buttermilk is the secret to this fantastic fried chicken. Chicken pieces, buttermilk-bathed and shaken in spice mix, fry up to achieve a crunchy coating but stay juicy inside. Just think of that first crispy bite!
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
ingredients
3 pounds chicken, rinsed and patted dry, cut into 8 pieces
1 quart buttermilk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
vegetable oil or shortening for frying
directions
Combine chicken and buttermilk in a large bowl and refrigerate for 8 hours or overnight.
In a large plastic bag, mix the flour, salt, onion powder paprika, cayenne pepper, and black pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid.
Put the chicken in the bag one piece at a time and shake well to coat. Place chicken on a sheet pan or wax paper and let it rest for 20-30 minutes.
Meanwhile, heat the fat over medium-high heat in a heavy, deep pan, such as a cast iron skillet or Dutch oven. The fat should reach about 325 degrees F if using shortening and about 350 degrees F if using oil.
Depending on the depth and width of your vessel, fry one third to one half of the chicken pieces, using like-sized pieces per batch, skin-side down. Watch the temperature and adjust heat accordingly. Fry until the chicken is golden brown and the juices run clear when the meat is pierced with a knife, about 20-25 minutes for dark meat and 15-20 minutes for white meat. Turn the chicken half way through the cooking process to ensure even color.
Drain the chicken on paper towels.
Keep warm in a 225 degrees F oven as you work in batches if you plan to serve immediately. Remove the skin for a lighter version of this recipe.
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nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
March 18, 2022
This is exactly like the chicken I grew up with my gma making. It's perfect! I never got her recipe so I was thrilled to find this one and see that I could replicate my childhood favorite food. Thank you so much for this!
January 21, 2019
What a nice dishes
August 4, 2016
Excellent fried chicken recipe
May 11, 2008
Chef Lauren does it again! Fantastic! Everything about this recipe was dead on. If the chicken breasts are large, you might want to cut them in half so cooking times are more even. Don't skimp on the marinating time in the buttermilk - it's important to the final result.