Buttermilk Fried Chicken made with bone-in chicken thighs that have been soaked in buttermilk; then dipped in flour and herbs and fried until crispy and golden brown.
Do you have 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! This is the beginning to making this Buttermilk Fried Chicken.
One morning while asking the kids what they wanted for dinner, G stated that 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.Buttermilk Fried Chicken made with bone-in chicken thighs that are soaked in buttermilk; then dipped in flour and herbs and fried until crispy and golden brown.
There aren’t many foods I fry with the exception of chicken, pork, or eggplant cutlets and homemade french fries. But it was a dreary kind of day and I did have some chicken thighs in the freezer so I figured why not.
How do you make Buttermilk Fried Chicken?
Start by soaking the chicken in buttermilk in the refrigerator for about 2 hours before coating and frying them; then dredge the pieces in flour that has been mixed with spices: salt, pepper, dry mustard, onion powder, garlic powder, paprika and fresh thyme.
To fry, add oil to a Dutch oven or large pot if you don’t have a fryer. You may have to work in batches.
After I was done frying, I put the chicken in the oven just to make sure they were fully cooked. I can’t compare this Buttermilk Fried Chicken entirely to KFC; however, they were deliciously crunchy just how I remembered them and the kids loved them!
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Buttermilk Fried Chicken made with bone-in chicken thighs that are soaked in buttermilk; then dipped in flour and herbs and fried until crispy and golden brown.
- Rinse the chicken under cold water and pat dry with paper towels.
- 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.
- Prepare the coating mixture by mixing together the flour, salt, pepper, onion powder, garlic powder, dry mustard and thyme.
- Pour the oil into a large pot, Dutch oven or deep fryer and allow to heat over medium-high heat.
- 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).
- Fry the chicken 7-8 minutes per side; allowing them to turn golden brown.
- Drain the chicken on paper towels; then place on a baking sheet lined with a rack or foil.
- Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature.
*To make homemade buttermilk, combine 1 cup of milk, plus the juice of one lemon or 1 tbsp. of white vinegar; then allow to rest for 5-7 minutes until thick.
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