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Buttermilk Country Fried Chicken

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  • Prep Time 30 min
  • Total 2 hr 30 min
  • Ingredients 10
  • Servings 8
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The secret to this juicy and tender country fried chicken? It's the simple buttermilk marinade with a hint of thyme. Crispy breading covers succulent marinated chicken breasts or thighs, creating satisfying home-cooked buttermilk fried chicken that rivals the recipe of your favorite restaurant chain. You'll want to make this Buttermilk Country Fried Chicken recipe again and again.
Updated Mar 8, 2023
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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

Steps

  •  
    1
    Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Ground red pepper, also called cayenne pepper, provides a little bit of spice in this buttermilk fried chicken recipe. If you like it a little spicier, add in extra cayenne.
  • tip 2
    Cold fried chicken is delicious, especially in the summertime. To eat this buttermilk chicken cold, prepare the recipe as directed, then cover and refrigerate until the next day. Pack the chicken in a cooler along with other family favorites, like potato salad, fresh fruit, lemonade and iced tea, and bring to a picnic.

Nutrition Information

190 Calories, 6g Total Fat, 26g Protein, 8g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
330mg
14%
Potassium
210mg
6%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
26g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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