Introduction: Can Fried Chicken Be Crispy, Juicy, and Packed with Flavor?
Ever craved fried chicken that’s golden, crunchy, and bursting with savory spices? Chef John’s Buttermilk Fried Chicken is a classic Southern dish, featuring tender chicken marinated in buttermilk and coated in a perfectly seasoned flour mix, fried to crispy perfection. Perfect for family dinners, picnics, or any comfort food occasion, this recipe delivers restaurant-quality results at home. Ready to fry up a batch of irresistible chicken? Let’s dive into this mouthwatering recipe!
Overview: Why Chef John’s Buttermilk Fried Chicken is a Crispy Classic
Chef John’s Buttermilk Fried Chicken is renowned for its juicy interior, crispy exterior, and bold, balanced seasoning. It’s a crowd-pleaser that’s worth the effort. Here’s what makes it special:
- Time Requirement: About 20 minutes to prep, 6 hours to marinate, 20-25 minutes to fry, plus resting time.
- Difficulty Level: Moderate—requires careful marinating and frying techniques but is manageable for home cooks.
- Why It’s Special: The buttermilk marinade tenderizes the chicken, while the seasoned flour creates a crunchy coating packed with flavor. This recipe yields 4 servings, perfect for a small family meal or gathering.
Ideal for Sunday dinners, summer cookouts, or any time you want a comforting, flavorful dish, this fried chicken is sure to impress.
Essential Ingredients
Chef John’s Buttermilk Fried Chicken uses a blend of spices and pantry staples to create its signature flavor and texture. Here’s what you’ll need for 4 servings:
For the Chicken Marinade:
- 1 (3 ½ pound) chicken, cut into 8 pieces: Provides a variety of pieces for frying.
- 1 teaspoon black pepper: Adds bold, peppery flavor.
- 1 teaspoon salt: Enhances the overall taste.
- 1 teaspoon paprika: Contributes a smoky, mild spice.
- ½ teaspoon white pepper: Adds a subtle, sharp heat.
- ¼ teaspoon dried rosemary: Brings earthy, herbal notes.
- ¼ teaspoon ground thyme: Adds savory depth.
- ¼ teaspoon dried oregano: Contributes a hint of Mediterranean flavor.
- ¼ teaspoon dried sage: Provides a warm, earthy touch.
- ¼ teaspoon cayenne pepper: Adds a gentle kick.
- 2 cups buttermilk: Tenderizes the chicken and adds tanginess.
For the Seasoned Flour:
- 2 cups all-purpose flour: Forms the base of the crispy coating.
- 1 teaspoon salt: Enhances the coating’s flavor.
- ½ teaspoon paprika: Adds color and smokiness.
- ½ teaspoon cayenne pepper: Brings a mild heat.
- ½ teaspoon garlic powder: Contributes savory depth.
- ½ teaspoon white pepper: Adds a sharp, clean spice.
- ½ teaspoon onion powder: Enhances the umami flavor.
For Frying:
- 2 ½ quarts peanut oil: Ideal for frying, providing a high smoke point and neutral flavor.
Why These Ingredients Matter
- Buttermilk: Tenderizes the chicken and helps the coating adhere, ensuring juiciness.
- Spice Blend: Creates a complex, balanced flavor profile with smoky, spicy, and herbal notes.
- Seasoned Flour: Forms a crispy, flavorful crust that contrasts the tender chicken.
- Peanut Oil: Ensures even frying and a golden, crunchy exterior.
Substitutions and Variations
- Chicken: Use only drumsticks, thighs, or breasts if preferred, adjusting frying time as needed.
- Buttermilk: Substitute with 2 cups milk mixed with 2 tablespoons lemon juice or vinegar, rested for 5 minutes.
- Peanut Oil: Replace with vegetable oil or canola oil for frying, though peanut oil gives the best flavor.
- Vegan Option: Use plant-based chicken, plant-based milk with vinegar, and vegan butter in place of buttermilk and butter (if used).
- Gluten-Free: Use a gluten-free all-purpose flour blend for the coating.
- Spice Variations: Add ½ teaspoon smoked paprika or chili powder for a smokier or spicier kick.
Step-by-Step Instructions
Making Chef John’s Buttermilk Fried Chicken involves marinating, coating, and frying to achieve crispy, juicy perfection. Let’s get cooking!
Step 1: Gather and Prep
- Gather 1 (3 ½ pound) chicken (cut into 8 pieces), 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon white pepper, ¼ teaspoon dried rosemary, ¼ teaspoon ground thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried sage, ¼ teaspoon cayenne pepper, 2 cups buttermilk, 2 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon white pepper, ½ teaspoon onion powder, and 2 ½ quarts peanut oil.
- Cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings) if not pre-cut.
Tip: Pat the chicken dry before seasoning to ensure the spices stick.
Step 2: Marinate the Chicken
- In a large bowl, toss the chicken pieces with 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon white pepper, ¼ teaspoon dried rosemary, ¼ teaspoon ground thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried sage, and ¼ teaspoon cayenne pepper until evenly coated.
- Pour in 2 cups buttermilk, stirring to coat the chicken thoroughly.
- Cover and refrigerate for 6 hours (or up to 12 hours for extra tenderness).
Tip: Turn the chicken halfway through marinating for even flavor absorption.
Step 3: Prepare the Seasoned Flour
- In a large shallow dish, combine 2 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon white pepper, and ½ teaspoon onion powder. Whisk to mix well.
Tip: Use a wide, shallow dish for easy dredging and to minimize mess.
Step 4: Coat the Chicken
- Remove the chicken from the buttermilk, letting excess drip off.
- Dredge each piece in the seasoned flour, pressing gently to coat thoroughly. Shake off excess flour and transfer to a plate.
Tip: Work in batches to avoid clumping, and let the coated chicken sit for 5-10 minutes to help the coating adhere.
Step 5: Fry the Chicken
- Heat 2 ½ quarts peanut oil in a large Dutch oven or deep fryer to 350°F (175°C).
- Add the chicken pieces in batches (avoid overcrowding) and fry for 10 minutes.
- Turn the pieces and fry for another 10-15 minutes, until golden brown and an instant-read thermometer inserted near the bone reads 165°F (74°C).
- Transfer the fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let rest for 10 minutes before serving.
Tip: Maintain the oil temperature between 325-350°F for even frying; adjust heat as needed.
Step 6: Serve
- Serve the fried chicken hot or warm, optionally with sides like mashed potatoes, coleslaw, or biscuits.
Tip: Serve on a platter for a rustic, family-style presentation.
Assembly: Building the Perfect Buttermilk Fried Chicken
Making Chef John’s Buttermilk Fried Chicken is all about achieving a crispy, golden exterior and juicy interior. Here’s how to make it shine:
- Marinade: Ensure the chicken is fully coated in buttermilk for maximum tenderness.
- Coating: Dredge thoroughly for a thick, crunchy crust.
- Frying: Fry in batches to maintain oil temperature and ensure even cooking.
- Presentation: Serve on a platter to showcase the golden, crispy pieces.
Presentation Tips
- Garnish with fresh parsley or a sprinkle of paprika for a pop of color.
- Serve with hot sauce, honey, or ranch dipping sauce for extra flavor.
- Present on a checkered tablecloth with classic Southern sides for a nostalgic vibe.
Storage and Make-Ahead Tips
Chef John’s Buttermilk Fried Chicken is best enjoyed fresh but can be stored or prepped ahead.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.
- Freeze cooked chicken (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
- Make-Ahead:
- Marinate the chicken up to 12 hours ahead and refrigerate, covered.
- Coat the chicken in flour and refrigerate for up to 2 hours before frying to save time.
- Fry the chicken a few hours ahead and keep warm in a 200°F oven until serving.
Tip: Avoid microwaving leftovers, as it can make the coating soggy.
Recipe Variations
Chef John’s Buttermilk Fried Chicken is versatile and easy to customize. Here are some fun twists:
- Spicy Fried Chicken: Increase cayenne pepper to 1 teaspoon in both marinade and flour for a fiery kick.
- Herb-Infused Fried Chicken: Add ½ teaspoon dried basil or parsley to the seasoned flour for extra herbaceous flavor.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the coating.
- Oven-Fried Chicken: Bake coated chicken at 400°F on a wire rack for 35-40 minutes, turning halfway, for a lighter version.
- Buttermilk Chicken Tenders: Use boneless chicken tenders, reducing frying time to 6-8 minutes per side.
Conclusion: Savor the Crispy Comfort!
Chef John’s Buttermilk Fried Chicken is the dish that brings Southern comfort to every bite. With its juicy, tender chicken, crispy seasoned coating, and bold flavors, it’s a perfect meal for family dinners, picnics, or any occasion calling for classic comfort food. With a bit of care, you can create fried chicken that rivals your favorite restaurant. So, grab your buttermilk, heat up the oil, and enjoy a plate of crispy perfection. We’d love to hear how your chicken turns out—share your creations in the comments or on social media!
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Chef John’s Buttermilk Fried Chicken
Description
Ever craved fried chicken that’s golden, crunchy, and bursting with savory spices? Chef John’s Buttermilk Fried Chicken is a classic Southern dish, featuring tender chicken marinated in buttermilk and coated in a perfectly seasoned flour mix, fried to crispy perfection.
Ingredients
For the Chicken Marinade:
- 1 (3 ½ pound) chicken, cut into 8 pieces: Provides a variety of pieces for frying.
- 1 teaspoon black pepper: Adds bold, peppery flavor.
- 1 teaspoon salt: Enhances the overall taste.
- 1 teaspoon paprika: Contributes a smoky, mild spice.
- ½ teaspoon white pepper: Adds a subtle, sharp heat.
- ¼ teaspoon dried rosemary: Brings earthy, herbal notes.
- ¼ teaspoon ground thyme: Adds savory depth.
- ¼ teaspoon dried oregano: Contributes a hint of Mediterranean flavor.
- ¼ teaspoon dried sage: Provides a warm, earthy touch.
- ¼ teaspoon cayenne pepper: Adds a gentle kick.
- 2 cups buttermilk: Tenderizes the chicken and adds tanginess.
For the Seasoned Flour:
- 2 cups all-purpose flour: Forms the base of the crispy coating.
- 1 teaspoon salt: Enhances the coating’s flavor.
- ½ teaspoon paprika: Adds color and smokiness.
- ½ teaspoon cayenne pepper: Brings a mild heat.
- ½ teaspoon garlic powder: Contributes savory depth.
- ½ teaspoon white pepper: Adds a sharp, clean spice.
- ½ teaspoon onion powder: Enhances the umami flavor.
For Frying:
- 2 ½ quarts peanut oil: Ideal for frying, providing a high smoke point and neutral flavor.
Why These Ingredients Matter
- Buttermilk: Tenderizes the chicken and helps the coating adhere, ensuring juiciness.
- Spice Blend: Creates a complex, balanced flavor profile with smoky, spicy, and herbal notes.
- Seasoned Flour: Forms a crispy, flavorful crust that contrasts the tender chicken.
- Peanut Oil: Ensures even frying and a golden, crunchy exterior.
Substitutions and Variations
- Chicken: Use only drumsticks, thighs, or breasts if preferred, adjusting frying time as needed.
- Buttermilk: Substitute with 2 cups milk mixed with 2 tablespoons lemon juice or vinegar, rested for 5 minutes.
- Peanut Oil: Replace with vegetable oil or canola oil for frying, though peanut oil gives the best flavor.
- Vegan Option: Use plant-based chicken, plant-based milk with vinegar, and vegan butter in place of buttermilk and butter (if used).
- Gluten-Free: Use a gluten-free all-purpose flour blend for the coating.
- Spice Variations: Add ½ teaspoon smoked paprika or chili powder for a smokier or spicier kick.
Instructions
Step 1: Gather and Prep
- Gather 1 (3 ½ pound) chicken (cut into 8 pieces), 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon white pepper, ¼ teaspoon dried rosemary, ¼ teaspoon ground thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried sage, ¼ teaspoon cayenne pepper, 2 cups buttermilk, 2 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon white pepper, ½ teaspoon onion powder, and 2 ½ quarts peanut oil.
- Cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings) if not pre-cut.
Tip: Pat the chicken dry before seasoning to ensure the spices stick.
Step 2: Marinate the Chicken
- In a large bowl, toss the chicken pieces with 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon white pepper, ¼ teaspoon dried rosemary, ¼ teaspoon ground thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried sage, and ¼ teaspoon cayenne pepper until evenly coated.
- Pour in 2 cups buttermilk, stirring to coat the chicken thoroughly.
- Cover and refrigerate for 6 hours (or up to 12 hours for extra tenderness).
Tip: Turn the chicken halfway through marinating for even flavor absorption.
Step 3: Prepare the Seasoned Flour
- In a large shallow dish, combine 2 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon white pepper, and ½ teaspoon onion powder. Whisk to mix well.
Tip: Use a wide, shallow dish for easy dredging and to minimize mess.
Step 4: Coat the Chicken
- Remove the chicken from the buttermilk, letting excess drip off.
- Dredge each piece in the seasoned flour, pressing gently to coat thoroughly. Shake off excess flour and transfer to a plate.
Tip: Work in batches to avoid clumping, and let the coated chicken sit for 5-10 minutes to help the coating adhere.
Step 5: Fry the Chicken
- Heat 2 ½ quarts peanut oil in a large Dutch oven or deep fryer to 350°F (175°C).
- Add the chicken pieces in batches (avoid overcrowding) and fry for 10 minutes.
- Turn the pieces and fry for another 10-15 minutes, until golden brown and an instant-read thermometer inserted near the bone reads 165°F (74°C).
- Transfer the fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let rest for 10 minutes before serving.
Tip: Maintain the oil temperature between 325-350°F for even frying; adjust heat as needed.
Step 6: Serve
- Serve the fried chicken hot or warm, optionally with sides like mashed potatoes, coleslaw, or biscuits.
Tip: Serve on a platter for a rustic, family-style presentation.
FAQs
1. Why is my chicken not crispy?
A soggy coating can result from low oil temperature or overcrowding the pan. Maintain oil at 325-350°F and fry in batches.
2. Can I use another oil for frying?
Yes, vegetable or canola oil works, but peanut oil offers the best flavor and high smoke point.
3. Is this recipe gluten-free?
Not as written, but use a gluten-free all-purpose flour blend for a gluten-free version.
4. Why is my chicken undercooked?
Undercooked chicken may result from too-high oil temperature or large pieces. Use a thermometer to ensure 165°F internal temperature.
5. Can I make this ahead?
Yes! Marinate up to 12 hours ahead, coat up to 2 hours before frying, or fry and keep warm in a low oven.
6. Can I bake instead of fry?
Yes, bake at 400°F on a wire rack for 35-40 minutes, turning halfway, for a lighter but less crispy result.
7. What are the health benefits of this dish?
Chicken provides protein, but this is an indulgent dish due to frying and butter—enjoy in moderation.