I’ve talked before about what a fantastic cook my brother-in-law is. He puts me to shame and I went to school for it for goodness sake. Recently he made fried chicken for his family that my sister absolutely raved about, so I had to make it myself. Oh my goodness it lived up to the hype! I loved how simple it was to really let the ingredients shine. I don’t think it gets much better than classic buttermilk fried chicken.
I just served the chicken immediately with our favorite sides and it was a huge hit!! Marc went nuts for it. This is also great to pack up for a picnic and eat at room temperature while enjoying the outdoors. Hope you all enjoy it, many thanks to my wonderful brother-in-law for the inspiration! xoxo
Fried chicken is a quintessential classic! This is my brother-in-law's incredible version using chicken thighs and a fantastic seasoned flour dredge.
- 10 whole boneless skinless chicken thighs
- 2 cups buttermilk
- 2 teaspoons salt divided
- 2 teaspoons black pepper divided
- 2 cups flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- canola oil as needed for frying
In a large bowl, combine the chicken thighs, buttermilk, 1 teaspoon of the salt and 1 teaspoon of the pepper. Put the bowl in the refrigerator covered for 2 hours to really marinate the chicken. When the marinating time is up, combine the flour, remaining salt, remaining pepper, garlic powder and paprika in another bowl and whisk it all together. Then get out a large skillet with deep sides and fill it with about 3 inches of oil. Heat it over medium heat and use a deep fry thermometer to make sure the temperature reaches and stays around 350 degrees.
While the oil heats up, dredge each piece of chicken through the flour mixture, letting any excess buttermilk drip off first. Once you dredge them, put them on a plate to hold them until it's frying time. Then fry them in two batches of 5 for 5 minutes on each side to get them really crisp and brown on the outside and cooked through. To be really safe, you can use a meat thermometer to make sure each piece reaches 165 degrees internally. Transfer the pieces to a paper towel lined plate as they fry to drain, then serve with your favorite sides!
12 thoughts on “Simple Buttermilk Fried Chicken”
I am so hungry now and I am a vegetarian! Do you think this recipe would work with tofu?
Love that idea, I don’t see why not as long as most of the moisture is pressed out!!
Sometimes it’s the simplest of recipes that are the best. This sounds delicious. I’ll have to make this sometime soon!
Thank you so much!!
You are so right. It doesn’t get any better than buttermilk fried chicken. Yours looks so incredibly crispy! I’m going to be using this recipe (with a gluten free flour). This will be perfect for Sunday supper!
Thanks very much!!
MMM MMM MMM!!! My mouther is watering! I’ve never tried to make fried chicken at home but this looks doable!! thank you!!
Oh I love hearing that, I hope you give it a try!!
I love a simple recipe that allows the main ingredient to shine. I’m going to try it with tofu. 🙂
Excellent, let me know how it turns out!! Thanks very much :-).
Oh my goodness! I love me some fried chicken, this looks delicious!
Thank you so much!!
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