Buttermilk Country Fried Chicken

The secret to this juicy and tender fried chicken lies in the simple buttermilk marinade. The crisp crust has a delicious hint of thyme.

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  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 10
  • servings 8
 

Ingredients

Marinade

1
cup buttermilk
1
teaspoon ground red pepper (cayenne)
1/2
teaspoon salt
1
garlic clove, minced

Chicken

2
lb boneless skinless chicken breasts and/or thighs
3/4
cup all-purpose flour
2
tablespoons cornstarch
1
teaspoon dried thyme leaves
1
teaspoon paprika
Oil for frying

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large shallow nonmetal dish or large resealable food storage plastic bag, mix all marinade ingredients. Add chicken pieces; turn to coat. Refrigerate at least 2 hours or overnight to marinate.
  • 2 In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
  • 3 Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
  • 4 Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.
  • 1 In large shallow nonmetal dish or large resealable food storage plastic bag, mix all marinade ingredients. Add chicken pieces; turn to coat. Refrigerate at least 2 hours or overnight to marinate.
  • 2 In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
  • 3 Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
  • 4 Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.

EXPERT TIPS

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Expert Tips

Ground red pepper, or cayenne pepper, nicely spices this fried chicken. Add more, if you like.

Cold fried chicken is a summertime favorite. Prepare this recipe the night before, cover and refrigerate it. The next day, pack the chicken in the cooler with potato salad and fresh fruit to take to a family picnic. Don't forget the lemonade and iced tea.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
330mg
330%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.