Buttermilk fried chicken Recipe – American Special
Buttermilk fried chicken is a quintessential comfort food, celebrated for its crispy, golden-brown exterior and juicy, tender interior. The buttermilk marinade infuses the chicken with exceptional flavor and moisture. When served with sweet celery, which offers a crunchy and subtly caramelized contrast, the meal becomes both delightful and balanced. The celery is glazed with honey and soy sauce, adding a hint of sweetness and umami that beautifully complements the savory fried chicken.
- 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 :
Marinating Time: Marinating the chicken overnight yields the best flavor and tenderness.
Oil Temperature: Keeping the oil at the correct temperature ensures a crispy coating and properly cooked chicken.
Celery Texture: Adjust the cooking time for the celery based on your preferred level of tenderness.
Variations: Experiment with different spices or hot sauces in the flour mixture for added flavor or heat.
