Crispy and juicy: indulge in our buttermilk fried chicken with egg cravings

Craving a crispy, succulent, and downright irresistible fried chicken? Look no further than this buttermilk fried chicken recipe with egg. The secret lies in the magical combination of buttermilk and eggs, which tenderizes the chicken while creating a golden-brown, irresistible crust.

Ingredients

For the buttermilk marinade:

• 1 cup buttermilk
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the fried chicken:

• 1 whole chicken (3-4 pounds), cut into 8 pieces
• 2 eggs, beaten
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• Vegetable oil for frying

Instructions

1. Prepare the Buttermilk Marinade

1. In a large bowl, whisk together the buttermilk, salt, black pepper, garlic powder, and onion powder.
2. Submerge the chicken pieces in the marinade, ensuring they are fully coated.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight.

2. Prepare the Batter

1. In a shallow dish, whisk together the eggs, salt, black pepper, paprika, and cayenne pepper.
2. Remove the chicken pieces from the marinade and discard the excess buttermilk.

3. Coat the Chicken

1. Dip each chicken piece into the egg mixture, ensuring it is fully coated.
2. Transfer the chicken to the flour mixture and coat evenly.
3. Repeat the dipping and coating process with the remaining chicken pieces.

4. Fry the Chicken

1. Heat the vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
2. Carefully place the chicken pieces in the hot oil and fry for 10-12 minutes per side, or until golden brown and cooked through.
3. Remove the chicken from the oil and drain on paper towels.

5. Serve

Serve the buttermilk fried chicken with egg immediately with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.

Variations

• Spicy: Add 1 teaspoon of cayenne pepper or chili flakes to the flour mixture.
• Herbed: Add 1 tablespoon of dried herbs, such as oregano, thyme, or rosemary, to the flour mixture.
• Garlic Parmesan: Mix 1/2 cup of grated Parmesan cheese and 1 tablespoon of garlic powder into the flour mixture.

Tips

• Use fresh buttermilk for the best flavor.
• Marinate the chicken for at least 4 hours, but overnight is even better.
• Don’t overcrowd the skillet when frying the chicken.
• Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).

Benefits of Buttermilk Fried Chicken with Egg

• Tender and Juicy: Buttermilk tenderizes the chicken, resulting in a succulent and juicy texture.
• Golden and Crispy: The egg mixture creates a crispy, golden-brown crust that seals in the flavor.
• Versatile: Buttermilk fried chicken can be enjoyed as a main course, sandwich, or appetizer.
• Flavorful: The combination of spices, buttermilk, and eggs creates a delicious and satisfying flavor.

The Final Verdict

This buttermilk fried chicken recipe with egg is a culinary masterpiece that will tantalize your taste buds and leave you craving more. Whether you’re a fried chicken enthusiast or a newcomer to the crispy world, this recipe will surely impress. So gather your ingredients, fire up your stove, and prepare to indulge in the ultimate fried chicken experience!

Frequently Asked Questions

1. Can I use regular milk instead of buttermilk?

Yes, you can use regular milk as a substitute for buttermilk. However, the buttermilk adds a slight tang and tenderness to the chicken that may be missed when using regular milk.

2. How long can I marinate the chicken?

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

3. What is the best oil to use for frying?

Vegetable oil is a good option for frying buttermilk fried chicken because it has a high smoke point and a neutral flavor. You can also use canola oil or peanut oil.

4. How do I know when the chicken is done cooking?

Use a meat thermometer to check the internal temperature of the thickest part of the chicken. It should reach 165°F (74°C).

5. Can I freeze buttermilk fried chicken?

Yes, you can freeze buttermilk fried chicken for up to 3 months. To reheat, thaw the chicken overnight in the refrigerator and then reheat it in a preheated oven at 350°F (175°C) until warmed through.