Description
This Buttermilk Chicken is juicy, tender, and full of flavor thanks to a simple buttermilk marinade. Fry, bake, or grill it for golden, crispy perfection every time. Comfort food made easy!
Ingredients
Scale
- 2–3 lbs chicken pieces (breasts, thighs, or drumsticks)
- 2 cups buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp hot sauce (optional)
- 1 1/2 cups all-purpose flour (for dredging if frying)
- Vegetable oil (for frying) or olive oil (for baking)
Instructions
- In a large bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, pepper, and hot sauce if using.
- Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- Remove the chicken from the marinade. If frying, dredge each piece in seasoned flour.
- To Fry: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 6–8 minutes per side.
- To Bake: Preheat oven to 400°F (200°C). Place chicken on a lined baking sheet, drizzle with olive oil, and bake for 25–35 minutes, or until internal temperature reaches 165°F (74°C).
- To Grill: Preheat grill to medium heat. Grill chicken for about 6–8 minutes per side, until fully cooked.
Notes
- Add fresh herbs like rosemary or thyme to the marinade for extra flavor.
- Use boneless chicken for quicker cooking.
- Swap smoked paprika for cayenne pepper if you like more heat.
- Brush with barbecue sauce while grilling for a smoky twist.
- Prep Time: 10 minutes
- Cook Time: 25–35 minutes
- Category: Main Course
- Method: Fried, Baked, or Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg