Buttermilk Country Fried Chicken

The secret to this juicy and tender fried chicken lies in the simple buttermilk marinade. The crisp crust has a delicious hint of thyme.



  • 1cup buttermilk1
  • teaspoon ground red pepper (cayenne)1/2
  • teaspoon salt1
  • garlic clove, minced


  1. 2
  2. lb boneless skinless chicken breasts and/or thighs
  3. 3/4
  4. cup all-purpose flour
  5. 2
  6. tablespoons cornstarch
  7. 1
  8. teaspoon dried thyme leaves
  9. 1
  10. teaspoon paprika
  11. Oil for frying

Steps Hide Images

  1. 1
  2. Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
  3. In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
  4. Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.

  5. Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.

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