Crispy and tangy: indulge in the ultimate lemon buttermilk fried chicken recipe

Indulge in the tantalizing aroma and crispy crunch of our exceptional Lemon Buttermilk Fried Chicken Recipe. This culinary masterpiece combines the zesty freshness of lemon with the tangy acidity of buttermilk, creating a symphony of flavors that will tantalize your taste buds. Follow our step-by-step guide and elevate your fried chicken game to new heights.

Ingredients

For the Buttermilk Marinade:

• 1 cup buttermilk
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Fried Chicken:

• 1 (3-pound) whole chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Instructions

Prepare the Buttermilk Marinade

1. In a large bowl, whisk together the buttermilk, lemon juice, lemon zest, salt, and pepper.

Marinate the Chicken

2. Place the chicken pieces in the buttermilk marinade, ensuring they are fully submerged.
3. Cover the bowl and refrigerate for at least 4 hours, or up to overnight.

Prepare the Coating

4. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, oregano, salt, and black pepper.

Dredge and Fry the Chicken

5. Remove the chicken from the marinade and discard the marinade.
6. Dredge the chicken pieces in the flour mixture, shaking off any excess.
7. Heat a large pot or Dutch oven filled with vegetable oil to 350°F (175°C).
8. Carefully add the chicken pieces to the hot oil and fry for 10-12 minutes per side, or until golden brown and cooked through.
9. Remove the chicken from the oil and drain on paper towels.

Serve and Enjoy

10. Serve your crispy Lemon Buttermilk Fried Chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or a fresh green salad.

Variations

• Spicy: Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
• Herbed: Incorporate fresh herbs like thyme, rosemary, or parsley into the flour mixture for an aromatic touch.
• Parmesan: Add grated Parmesan cheese to the flour mixture for a cheesy flavor.

Tips

• For extra crispy chicken, double-dip the chicken pieces in the flour mixture before frying.
• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• Don’t overcrowd the pot when frying to prevent the oil temperature from dropping.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

What You Need to Know

1. How long can I marinate the chicken?

You can marinate the chicken for as little as 4 hours or up to overnight. Longer marinating times will result in more flavorful chicken.

2. What if I don’t have buttermilk?

You can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 10 minutes.

3. Can I bake the chicken instead of frying it?

Yes, you can bake the chicken at 400°F (200°C) for 30-40 minutes, or until cooked through. However, frying will result in a crispier exterior.