Savory Buttermilk Chicken
Get ready to savor the ultimate comfort food with this irresistible Savory Buttermilk Chicken recipe! Marinated in a flavorful blend of tangy buttermilk, garlic, paprika, and thyme, these tender chicken thighs are infused with rich, herby notes that elevate every bite. The double-coating of seasoned flour and cornstarch ensures an ultra-crispy, golden crust that locks in the juiciness of the chicken for perfection in every piece. Fried to a gorgeous crisp in hot oil and carefully crafted for that ideal crunch, this dish is a guaranteed crowd-pleaser. With minimal prep time and a few pantry staples, this recipe is ideal for a weeknight indulgence or special gathering. Serve it fresh out of the skillet with your favorite sides, like buttery mashed potatoes or coleslaw, for an unforgettable meal! Keywords: Buttermilk fried chicken, crispy chicken recipe, savory chicken thighs, fried chicken dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 cups buttermilk
- 3 pieces garlic cloves
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoons cayenne pepper
- 1 quart vegetable oil
Instructions
In a large mixing bowl, combine buttermilk, minced garlic cloves, paprika, dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well.
Place the chicken thighs in the buttermilk mixture, ensuring they are completely submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for the best flavor.
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes.
In a separate mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, cayenne pepper, the remaining 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Remove each piece of chicken from the buttermilk, letting the excess drip off, and coat it thoroughly in the flour mixture. Press the coating onto the chicken to ensure it sticks well. Place the coated chicken on a wire rack and let it rest while preparing the oil.
In a deep skillet or Dutch oven, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain the oil's temperature for consistent results.
Carefully place the chicken pieces in the hot oil, skin-side down, without overcrowding the pan. Fry in batches if necessary.
Cook each piece for about 6-8 minutes per side, or until the chicken is golden brown, crispy, and fully cooked (internal temperature should reach 165°F/74°C). Adjust the heat as needed to maintain oil temperature.
Transfer the fried chicken to a wire rack placed over a baking sheet to drain excess oil. Do not place it directly on paper towels as this can make it soggy.
Serve the savory buttermilk chicken immediately, garnished with fresh herbs if desired, and enjoy!
Nutrition Facts
Calories |
10516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1001.5 g | 1284% | |
| Saturated Fat | 164.8 g | 824% | |
| Polyunsaturated Fat | 569.0 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 6431 mg | 280% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 24.8 g | ||
| Protein | 270.0 g | 540% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 729 mg | 56% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3204 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
