Buttermilk fried chicken Recipe – American Special
Buttermilk fried chicken is a Southern classic known for its crispy, golden-brown exterior and juicy, tender interior. The buttermilk marinade tenderizes the chicken and infuses it with flavor. Coated in a seasoned flour mixture and deep-fried to perfection, each bite offers a satisfying crunch followed by succulent meat. Paired with sweet honey-glazed celery, this dish balances savory and sweet elements, making it a delightful main course for any occasion.
- Prep Time45 min
- Cook Time30 min
- Total Time1 hr 15 min
Buttermilk fried chicken Ingredients:
- For the Chicken: 4 bone-in, skin-on chicken thighs (or 6-8 pieces of your choice)
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil (for frying)
- For the Sweet Celery: 4 celery stalks (cut into bite-sized pieces)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp butter
- 1 tsp sesame seeds (optional)
- 1/2 tsp red pepper flakes (optional, for a touch of heat)
How to make Conch fritters:
Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour buttermilk over the chicken, ensuring it is fully submerged.
Cover or seal and refrigerate for at least 2 hours, preferably overnight, to tenderize and flavor the chicken.
Prepare the Coating: In a large bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure it sticks.
Heat the Oil: In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the correct temperature.
Fry the Chicken: Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding.
Fry for 8-10 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Adjust heat as needed to maintain oil temperature.
Drain and Rest: Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let rest for a few minutes before serving.
Prepare the Sweet Celery: In a medium skillet, melt the butter over medium heat.
Add the celery pieces and cook for about 5 minutes, stirring occasionally, until they start to soften.
Stir in honey, soy sauce, and red pepper flakes (if using). Cook for an additional 2-3 minutes until the celery is tender and glazed.
Garnish with sesame seeds if desired.
Serve: Serve the crispy buttermilk fried chicken alongside the sweet celery for a balanced and delicious meal.
Recipe Notes :
Marination Time: For optimal tenderness and flavor, marinate the chicken for at least 2 hours, preferably overnight.
Oil Temperature: Maintain the frying oil at 350°F (175°C) to ensure the chicken cooks evenly and achieves a crispy texture.
Sweet Celery: The honey and soy sauce glaze adds a sweet and umami-rich contrast to the savory chicken.
Serving Suggestions: Serve with mashed potatoes, cornbread, or a fresh salad to complete the meal.
Storage: Leftover fried chicken can be stored in the refrigerator for up to 3 days. Reheat in an oven to maintain crispiness.
