Unlock the ultimate fried chicken recipe: buttermilk flavor, instant gratification

Indulge in the irresistible crunch and juicy tenderness of buttermilk fried chicken without the hassle of marinating. This simplified recipe offers an effortless approach to achieve the golden-brown perfection that defines this culinary classic.

Ingredients

For the Chicken:

• 1 whole chicken (3-4 pounds), cut into 8 pieces
• Salt and black pepper to taste

For the Buttermilk Coating:

• 2 cups buttermilk
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt

For Frying:

• Vegetable oil for frying

Instructions

1. Season the Chicken:

Generously season the chicken pieces with salt and black pepper.

2. Prepare the Buttermilk Coating:

In a large bowl, whisk together the buttermilk, flour, paprika, garlic powder, onion powder, cayenne pepper (if using), thyme, and salt.

3. Coat the Chicken:

Dip each chicken piece into the buttermilk coating, ensuring it is evenly covered. Shake off any excess.

4. Heat the Oil:

Heat a large pot or deep fryer filled with vegetable oil to 350°F (175°C).

5. Fry the Chicken:

Carefully place the coated chicken pieces into the hot oil. Fry for 10-12 minutes, or until golden brown and cooked through.

6. Drain and Season:

Remove the fried chicken from the oil and drain on paper towels. Season with additional salt and pepper to taste.

7. Enjoy:

Serve your buttermilk fried chicken without marinating hot with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.

Tips for Success

• For extra crispy chicken, double-coat the pieces in the buttermilk mixture.
• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• Fry the chicken in small batches to prevent overcrowding and maintain oil temperature.
• Let the fried chicken rest for a few minutes before serving to allow the juices to redistribute.

Variations

• Spicy Buttermilk Fried Chicken: Add an extra teaspoon of cayenne pepper to the buttermilk coating.
• Lemon-Herb Buttermilk Fried Chicken: Add 1 tablespoon of lemon zest and 1 teaspoon of fresh thyme or rosemary to the buttermilk coating.
• Buttermilk Fried Chicken with a Kick: Marinate the chicken in buttermilk with a dash of hot sauce or Sriracha for a few hours before frying.

What to Serve with Buttermilk Fried Chicken

• Mashed Potatoes: Creamy and velvety mashed potatoes provide a comforting base for the crispy chicken.
• Coleslaw: A tangy and refreshing coleslaw adds a light and crunchy contrast to the fried chicken.
• Biscuits: Warm, fluffy biscuits are the perfect accompaniment to soak up the savory juices.
• Gravy: A rich and flavorful gravy adds an extra layer of indulgence to the fried chicken.

Final Thoughts

This buttermilk fried chicken recipe without marinating is a culinary triumph that combines crispy perfection with juicy tenderness. Its simplicity and versatility make it an ideal choice for both casual and special occasions. So, gather your ingredients, fire up the stove, and prepare to savor the irresistible crunch and flavor of this timeless dish.

Information You Need to Know

Q: Can I use regular milk instead of buttermilk?

A: Yes, you can, but the buttermilk adds a slight tanginess and helps tenderize the chicken. If using regular milk, add 1 tablespoon of lemon juice or white vinegar to mimic the acidity of buttermilk.

Q: How long can I store the fried chicken?

A: Store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes, or until warmed through.

Q: What is the best way to reheat fried chicken?

A: Reheating fried chicken in the oven helps maintain its crispiness. Avoid microwaving, as it can make the chicken soggy.