The easiest buttermilk fried chicken ever: bobby flay’s simple and delicious recipe for crispy perfection

Indulge in the crispy, juicy perfection of Bobby Flay’s buttermilk fried chicken recipe. This iconic dish is a culinary masterpiece that will tantalize your taste buds and leave you craving more. Whether you’re hosting a backyard barbecue or simply treating yourself to a comforting meal, this recipe is sure to impress.

Ingredients for the Buttermilk Marinade

• 1 whole chicken (3-4 pounds), cut into 8 pieces
• 1 cup buttermilk
• 1/2 cup pickle juice
• 1/4 cup hot sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Ingredients for the Breading

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 cup vegetable oil, for frying

Instructions

1. Prepare the Buttermilk Marinade: In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, Worcestershire sauce, paprika, garlic powder, onion powder, salt, and pepper. Submerge the chicken pieces in the marinade and refrigerate for at least 4 hours, or up to overnight.
2. Prepare the Breading: In a shallow dish, combine the flour, cornstarch, baking powder, salt, and pepper.
3. Bread the Chicken: Remove the chicken from the marinade and dredge it in the flour mixture. Shake off any excess flour.
4. Fry the Chicken: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Carefully add the chicken pieces to the hot oil and fry for 10-12 minutes per side, or until golden brown and cooked through.
5. Drain and Serve: Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauce, such as honey mustard or ranch.

Tips for Perfect Buttermilk Fried Chicken

• Use a good quality buttermilk: Look for buttermilk that is fresh and has a slightly tangy flavor.
• Marinate the chicken overnight: This allows the flavors of the marinade to fully penetrate the chicken and results in a more flavorful dish.
• Don’t overcook the chicken: The chicken should be cooked through, but not dry. Use a meat thermometer to ensure that the internal temperature reaches 165°F.
• Use a heavy-bottomed skillet or Dutch oven: This helps to evenly distribute the heat and prevent the chicken from burning.

Variations on the Recipe

• Spicy Buttermilk Fried Chicken: Add an extra dash of hot sauce to the marinade for a spicy kick.
• Garlic Herb Buttermilk Fried Chicken: Add chopped fresh garlic and herbs, such as thyme or rosemary, to the breading for extra flavor.
• Lemon Pepper Buttermilk Fried Chicken: Add lemon zest and black pepper to the breading for a tangy twist.

Side Dishes for Buttermilk Fried Chicken

• Mashed Potatoes and Gravy: Creamy mashed potatoes and rich gravy are a classic pairing for fried chicken.
• Coleslaw: A refreshing and tangy coleslaw is a great way to balance the richness of the chicken.
• Mac and Cheese: Creamy and cheesy mac and cheese is a comforting and indulgent side dish.
• Green Salad: A simple green salad with a light vinaigrette is a healthy and refreshing accompaniment to fried chicken.

Conclusion: The Ultimate Comfort Food

Bobby Flay’s buttermilk fried chicken recipe is a culinary masterpiece that will satisfy your cravings and leave you craving more. Whether you’re hosting a special occasion or simply treating yourself to a delicious meal, this recipe is sure to impress.

Frequently Asked Questions

Q: Can I use chicken breasts instead of a whole chicken?
A: Yes, you can use chicken breasts, but they will cook more quickly than a whole chicken. Adjust the cooking time accordingly.

Q: What is the best way to store leftover fried chicken?
A: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F until warmed through.

Q: Can I freeze buttermilk fried chicken?
A: Yes, you can freeze buttermilk fried chicken for up to 2 months. Wrap the chicken pieces individually in plastic wrap and then place them in a freezer-safe container. Thaw in the refrigerator overnight before reheating.