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Tuesday, March 19, 2013

Buttermilk Fried Chicken

I want to see a raise of hands. Who has buttermilk all year round in their refrigerator? I certainly don't, but thanks to this tip I learned a few years ago, it's not a problem! Simply mix together 1 cup of milk + the juice of one lemon + 5 minutes to rest = Buttermilk. That's it...Easy Peasy! It will get thick just like the buttermilk you buy at the store. 

One morning while asking the kids what they wanted for dinner, Gab stated she wanted fried chicken on the bone, like the kind you can get at KFC. Now, I can probably count on one hand the number of times I've eaten at a KFC in the last 20 years, let alone make chicken at home that way. There aren't many foods I deep fry with the exception of chicken/pork/eggplant cutlets and homemade french fries. I never even owned a fry daddy; well until I won a REALLY small one at a tricky tray recently! But it was a dreary kind of day and I did have some chicken thighs in the freezer so I figured why not.  

I soaked the chicken for about 2 hours in the buttermilk before coating and frying them. I also used my Dutch oven to fry the pieces and worked in two batches. After I was done frying, I also put them in the oven just to make sure they were cooked (as I have a real fetish about making sure my chicken is fully cooked). I can't compare these entirely to KFC; however, they were delicious and crunchy just how I remembered them and the kids loved them! 

Buttermilk Fried Chicken
2 c. Buttermilk (I used 2c. 2% milk + fresh juice of 2 lemons)
8 Chicken Thighs (You can also use chicken breasts and legs)
2 c. All-Purpose Flour
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1 tsp. Paprika
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Dry Mustard
2 tsp. Fresh Thyme
Extra Virgin Olive Oil, for frying

1. Rinse the chicken under cold water and pat dry with paper towels. 
2. Add the chicken to a resealable plastic bag along with the buttermilk and refrigerate for at least 2 hours (you can leave them there all day if you'd like). Remove the chicken from the refrigerator 10 minutes before you're ready to fry. 
3. Prepare the coating mixture by mixing together the flour, salt, pepper, onion powder, garlic powder, dry mustard and thyme. 
4. Pour the oil into a large pot, Dutch oven or deep fryer and allow to heat over medium-high heat. 
5. Coat the chicken one piece at a time by dredging it into the flour mixture; then add the chicken to the oil. (You may have to work in two batches to avoid overcrowding). 
6. Fry the chicken 7-8 minutes per side; allowing them to turn golden brown. 
7. Drain the chicken on paper towels; then place on a baking sheet lined with a rack or foil. 
8. Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature. Makes 8 pieces. 

Now the nutritional value on this one was a little tricky to figure out due to the frying aspect. I calculated this recipe using 1/2 cup of extra virgin olive oil; which was based on how much oil was left after frying so this is just to give you an idea. It's fried=not real healthy! :)

*Nutritional Information per Piece: Calories 397, Carbs 25.8g, Fat 24.1g, Protein 20.7g, Fiber 1.2g, Sugar 4.3g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

BTW, today also happens to be National Poultry Day. If you're looking for more dinner inspiration, here are the Top 5 Main Entree Poultry recipes based on page views to date on the blog. Click on the name to be taken to the original recipe! 



  1. We used to eat KFC before we switched over to a 95% all-natural no processed food diet. I miss them! I'm definitely going to have to try this. I think I'll just buy the buttermilk though because every time I try the milk plus lemon thing, it does not get thick or do anything it is supposed to :-(

    1. I usually buy it too, but it's great in a pinch. Mine came out pretty thick and I used 2% milk.

  2. Waving my raised arm here . . . ever since I learned from Alanna at Kitchen Parade how to make my own buttermilk (starting with a seed culture of buttermilk, and keeping it going in the fridge, NOT with lemons!) I almost always have a quart jar of buttermilk in my fridge. I use it to make muffins, waffles, pancakes . . . and yes, just last week, I had some chicken breasts and a package of that Fresh Takes crumbs and cheese stuff, so I sliced the chicken into tenders, soaked it in some buttermilk, dunked it in that stuff, and made baked cheesy tenders.

    Then I used more buttermilk to make waffles and had, for the first time in my life, chicken and waffles!

    Carrie, I'm so glad you were able to hit it out of the park making something your kid wants!

  3. I love fried chicken, and this recipe looks fantastic!

  4. I actually do always have buttermilk in my fridge because I use it in so many things and we enjoy drinking it. This chicken looks fantastic!


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