Classic Buttermilk Fried Chicken
Ingredients:
1 1/2 lbs chicken pieces, bone-in and skin-on
2 cups buttermilk
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
Vegetable oil, for frying
Directions:
In a large bowl, whisk together buttermilk, salt, pepper, paprika, and garlic powder. Add chicken pieces, making sure each piece is coated with the buttermilk mixture. Cover and refrigerate for at least 2 hours, or overnight if possible.
In a separate bowl, whisk together flour, salt, pepper, paprika, and garlic powder.
Remove chicken from buttermilk mixture, letting excess drip off. Coat each piece in the flour mixture, making sure to shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces until golden brown and cooked through, about 5-7 minutes per side. Drain on a paper towel-lined plate before serving.
Buttermilk Baked Chicken
Ingredients:
1 1/2 lbs chicken pieces, bone-in and skin-on
2 cups buttermilk
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
2 cups breadcrumbs
1/2 cup grated parmesan cheese
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 cup unsalted butter, melted
Directions:
In a large bowl, whisk together buttermilk, salt, pepper, paprika, and garlic powder. Add chicken pieces, making sure each piece is coated with the buttermilk mixture. Cover and refrigerate for at least 2 hours, or overnight if possible.
Preheat oven to 375°F. In a separate bowl, mix together breadcrumbs, parmesan cheese, thyme, oregano, and red pepper flakes.
Remove chicken from buttermilk mixture, letting excess drip off. Coat each piece in the breadcrumb mixture, pressing lightly to adhere. Place chicken on a baking sheet lined with parchment paper.
Drizzle melted butter over the chicken pieces. Bake for 45-50 minutes, or until chicken is cooked through and golden brown.
Buttermilk Chicken Tacos
Ingredients:
1 1/2 lbs chicken breast, sliced into strips
2 cups buttermilk
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
Vegetable oil, for frying
8-10 flour or corn tortillas
Shredded lettuce, diced tomatoes, sliced avocado, shredded cheese, for serving
Directions:
In a large bowl, whisk together buttermilk, salt, pepper, paprika, and garlic powder. Add chicken strips, making sure each piece is coated with the buttermilk mixture. Cover and refrigerate for at least 2 hours, or overnight if possible.
In a separate bowl, whisk together flour, cornstarch, salt, pepper, paprika, and garlic powder.
Remove chicken from buttermilk mixture, letting excess drip off. Coat each strip in the flour mixture, making sure to shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken strips until golden brown and cooked through, about 3-4 minutes per side. Drain on a paper towel-lined plate before serving.
Warm tortillas in a dry skillet or in the microwave. Fill tortillas with cooked chicken strips, shredded lettuce, diced tomatoes, sliced avocado, and shredded cheese. Serve immediately.
Buttermilk Chicken and Waffles
Ingredients:
1 1/2 lbs chicken pieces, bone-in and skin-on
2 cups buttermilk
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
Vegetable oil, for frying
Waffle batter, prepared according to package instructions
Butter and maple syrup, for serving
Directions:
In a large bowl, whisk together buttermilk, salt, pepper, paprika, and garlic powder. Add chicken pieces, making sure each piece is coated with the buttermilk mixture. Cover and refrigerate for at least 2 hours, or overnight if possible.
In a separate bowl, whisk together flour, salt, pepper, paprika, and garlic powder.
Remove chicken from buttermilk mixture, letting excess drip off. Coat each piece in the flour mixture, making sure to shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces until golden brown and cooked through, about 5-7 minutes per side. Drain on a paper towel-lined plate before serving.
Meanwhile, heat a waffle iron according to manufacturer’s instructions. Pour waffle batter onto the iron and cook until golden brown and crispy.
Serve fried chicken with waffles, butter, and maple syrup.
Conclusion
Buttermilk chicken is a versatile and flavorful ingredient that can be used in a variety of dishes, from classic fried chicken to innovative tacos and waffles. By marinating the chicken in buttermilk, you can ensure that it stays juicy and tender, while also adding a rich and tangy flavor. With these recipes, you can impress your family and friends with your culinary skills and create delicious meals that everyone will love.
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