If you love fried chicken and haven’t tried this buttermilk-fried chicken recipe, you’re missing out! Not only is this recipe delicious, but it’s also easy to make. Here’s how it’s done.
Buttermilk-fried Chicken Recipe
Ingredients:
- 8 pieces of chicken (thighs, wings, and drumsticks)
- 2 cups buttermilk
- 3/4 cup all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 2 teaspoons of salt
- 2 tablespoons olive oil
- Canola (or vegetable) oil, for frying
Instructions:
- In a medium bowl, combine the buttermilk, garlic powder, smoked paprika, black peppper, and salt. Add the chicken to the bowl and stir to coat. Refrigerate for at least 1 hour and up to 12 hours.
- In a shallow bowl, whisk together the flour, garlic powder, smoked paprika, black pepper, and salt.
- Remove the chicken from the buttermilk mixture and place into the flour mixture. Make sure to coat the chicken evenly.
- In a large skillet over medium heat, add the olive oil. When heated add a few pieces of chicken. Fry for about 5 minutes per side until the chicken is done. Make sure to move the chicken pieces around to ensure even cooking.
- Once the chicken is cooked, move to a plate lined with a paper towel to absorb excess grease. Then repeat with the remaining pieces of chicken.
The Best Fried Chicken Sandwich Recipe
Ingredients:
- 1 boneless skinless chicken breast
- Salt and pepper, to taste
- 1/2 cup buttermilk
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Canola (or vegetable) oil, for frying
- 2 slices of your favorite bread
- 3 tablespoons mayonnaise
- 3 slices of tomatoes
- 3 leaves of lettuce
Instructions:
- In a medium bowl, combine the buttermilk, garlic powder, smoked paprika, black pepper, and cayenne pepper. Add the chicken to the bowl and stir to coat. Refrigerate for at least 1 hour and up to 12 hours.
- In a shallow bowl, whisk together the flour, garlic powder, smoked paprika, black pepper, and cayenne pepper.
- Remove the chicken from the buttermilk mixture and place into the flour mixture. Make sure to coat the chicken evenly.
- In a large skillet over medium heat, add enough oil to fill the skillet 1/2 inch high. When heated, add the chicken. Fry for about 5 minutes per side until the chicken is crisp and golden brown. Move the chicken pieces around to ensure even cooking.
- Once the chicken is cooked, move to a plate lined with a paper towel to absorb excess grease.
- To assemble the sandwich, spread the mayonnaise on both slices of bread. Place a piece of chicken on one side, then top with tomatoes and lettuce. Place the other slice of bread on top and enjoy!
FAQ:
- Q: Could I use boneless skinless chicken thighs for this recipe?
- A: Yes, boneless skinless chicken thighs are a great substitution for the chicken breast.
- Q: Can I fry the chicken ahead of time?
- A: Yes, you can fry the chicken ahead of time, store in an airtight container in the refrigerator for up to three days. To reheat, bake on a parchment lined baking sheet at 375F for 10 minutes.
- Q: What sides would go well with this fried chicken sandwich?
- A: French fries, potato salad, or coleslaw would all go great with fried chicken sandwiches!
For a visual guide to making this recipe, check out this video: Fried Chicken Sandwich | Make The Best Fried Chicken Sandwich.
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The Best Fried Chicken Sandwich Recipe | Fried Chicken Sandwich
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