The Best Buttermilk Fried Chicken
This is a recipe for the best buttermilk fried chicken. Finland doesn’t do fried chicken. Anywhere. That’s not true. At a mall just outside of Helsinki there’s a fast food supposed-to-be-knock-off of KFC and it’s….. so not good. Like at all. So I’m not counting that. I made fried chicken only a few times before moving here because it’s so much easier to just buy it from KFC or Popeyes or at a sit down restaurant. Since moving here I’ve made a very specific effort to 100% nail making fried chicken and I definitely, definitely have. You need to make this recipe because it definitely is the best fried chicken and eat it. It’s so delicious and tender and juicy and crave-able!
PrintThe Best Buttermilk Fried Chicken
Perfectly juicy on the inside and crispy on the outside. This fried chicken better than most restaurants!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: feeds about 6 people 1x
Ingredients
Buttermilk Bath
1.5 cups real buttermilk
4 large chicken breasts, cut longwise into ~1 ½ inch strips
Bread Coating-
4 eggs, whisked
2.5 cups flour
1 1/2 Tablespoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon oregano
¼ teaspoon cayenne pepper
¼ teaspoon onion powder
Canola, vegetable, or peanut oil, for frying.
Instructions
In a large bowl or in a Ziploc bag pour the buttermilk and add the chicken. Let the chicken sit in the buttermilk in the fridge at least 2 hours but preferably overnight or even up to 24 hours. The longer they sit the more tender and juicier the final product will be.
In a medium bowl whisk the eggs and set aside. In another medium bowl add the flour and all the seasonings and whisk till combined.
Set a large frying pan on the stove over medium high heat and pour oil till it is about 1 inch deep.
Put a wire cooling rack on top of a rimmed baking sheet and set aside.
Remove chicken from fridge and strain buttermilk from chicken. Get as much buttermilk off of them as possible. Pat dry with paper towels. Dredge a piece of chicken first in the flour mixture, then the eggs, back into the flour mixture, then the eggs a second time, and finally back into the flour mixture for a 3rd time. Repeat the process with all chicken.
Gently lay 3-4 chicken strips at a time in the oil, cooking about 4-5 minutes per side till the breading is golden brown and chicken is cooked through. Once chicken is in the oil try not to move them around too much till you flip them to insure the breading stays on nicer. If you want to insure the chicken is cooked through either cut the first piece open to make sure it’s white and perfect or use a meat thermometer. Lay cooked chicken on the cooling rack and continue cooking the additional chicken. Let chicken rest 5 minutes before serving.
Serve with your favorite dipping sauce.
Notes
If the chicken is making the breading brown too fast and not cooking the chicken through before the breading starts to burn, lower your heat a bit.
Make sure to dip the chicken in the flour first or the breading will just fall off when you fry it.
If your oil gets too low after a few batches of chicken, add a bit more in and then wait a few minutes to let the oil heat back up.
Keywords: Fried Chicken
This is the best homemade fried chicken I’ve EVER HAD! My son was mad at me because I wasn’t making him chicken nuggets from the freezer for lunch, so he tried reeeally hard not to like this fried chicken. He took a bite and said, “Ew this is gross!” Then a minute later he snuck the plate off the counter and ate two huge pieces. Basically what I’m saying is, you should make this ASAP!!