Buttermilk Chicken Marinade - The Secret to Great Fried Chicken!
The secret? Buttermilk! Buttermilk is lightly acidic. Soaking the chicken overnight in buttermilk helps tenderize it, and the chicken stays tender when you fry it.
The Best Pan for Frying Chicken
Many recipes call for frying chicken in a cast iron frying pan. Sometimes, we use one of our trusty cast iron pans, and sometimes, a hard anodized aluminum pan. Cast iron tends to be quite heavy. It retains heat so well that if you have a problem and have to lower the heat rapidly, you won’t be able to do it. Anodized aluminum can also take the heat without warping, but will be more responsive for heating and cooling. (We’ve started a kitchen fire with peanut oil in a cast iron skillet—not fun! If it ever happens to you, remove the pan from the heat element, and cover it quickly with a lid.)
The Best Way To Check Oil Temperature
Here’s a tip on checking oil temperatures. You might have a perfectly justifiable fear of hot oil. So, to measure it without getting too close to it, use an infrared thermometer, like this one. Just point the thermometer at the hot surface of the oil, pull the trigger, and you’ll get a fairly accurate readout of the oil temp.
Video: How To Make Buttermilk Fried Chicken
Best Oils for Frying Chicken
You’ll want to use an oil with a high smoke point (425°F or above) for the best results. We recommend peanut oil, canola oil, corn oil, or even regular vegetable oil for frying.
To Get the Crispiest Fried Chicken
Moisture and steam are the enemy when it comes to the crispiest coating. The salt in the flour mixture helps draw out the moisture, but you can also add a couple of teaspoons of baking powder to the flour mix. The baking powder causes more air bubbles when frying, making the coating crispier. Also, be sure to cool the cooked chicken on a rack, not directly on paper towels. Not only does this help drain the excess oil, but allows air to flow around the chicken. Putting the fried chicken directly on paper towels makes the pieces soggy, because the heat causes steam to be trapped.
Even More Fried Chicken Recipes and Amazing Side Dishes
Spicy Fried Chicken Sweet Tea Fried Chicken Air Fryer Fried Chicken No Mayo Coleslaw Classic Potato Salad
2 cups buttermilk (can also use plain yogurt thinned with a little milk)
1 large onion, sliced
1/4 cup mixed fresh herbs (parsley, thyme, tarragon), chopped, or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pounds chicken parts (thighs, drumsticks, wings, breasts), bone-in, skin-on
For frying the chicken:
2 cups cooking oil (such as canola or peanut oil)
2 cups all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Kosher Salt and freshly ground black pepper to taste
Be careful to keep the oil hot enough to cook the chicken thoroughly, but not so high that it burns the batter, about 300° to 325°F.
