Chef John's Buttermilk Fried Chicken Recipe

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Most Helpful Positive Review

Feb 28, 2012

This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is truly unbelievable.And so moist and juicy.I will make this receipe over and over.Thanks Chef John for sharing. The receipe looks intimidating but it isn't. Try it you will see how easy it is,and the taste is the best fried chicken ever.

—cornhat

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Most Helpful Critical Review

Jul 21, 2012

Really great after alterations. I can say with confidence that this would not have been as good without the changes. I doubled all the spices and seasonings (except salt, which I kept the same). The end result was perfectly flavorful, which to me means that it would have been bland with the written amounts. Also, I cooked the chicken between 275 and 300 degrees, and they were perfectly brown at 19 minutes cook time. The breasts were slightly dry, they should have been taken out earlier. The dark pieces were amazing, though.

—MSelvidio

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88 Ratings

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Feb 29, 2012

This was not a difficult recipe. I did use boneless chicken and followed everything else. I worked fine. This is not the BEST fried chicken I have had, but it was tasty and nice and crispy. I did not need 2 cups of buttermilk, so just pour in as much as you need to cover the chicken good. The rest of the ingredients I used the same. I used about 2 inches of oil to fry in and let it get good and brown.

—Jennifer Husk

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Mar 06, 2012

This is absolutely the best fried chicken recipe ever! The outside is crispy & the meat is moist & tender. I made it exactly as directed except used boneless, skinless breasts, cut into thirds. My husband wants me to make this again (like tomorrow) & I'm happy to obilige. Thank you for this terrific recipe!

—Karen

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May 30, 2012

LOVE this recipe, my whole family love it. I made little bit healthier by put this chicken in the oil for 3 minutes or until little bit brown on the outside and put the chicken in 350 F oven for 30 - 40 minutes or until the chicken all cooked.

—Sania

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Mar 13, 2012

Fabulous recipe, Chef! This is the way fried chicken should be made. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk, allow to curdle for 10 minutes), but the preparation, to me, was effortless. Unfortunately, I didn't have enough oil for my dutch oven, so I used my skillet, turn the chicken over once after 10 minutes, cooking for 25 minutes total. Also I only had corn oil. I'll try peanut oil next time. Thanks again!

—MikeScorpio

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Apr 10, 2012

I made this last night, it was awesome!! only thing I did differant was marinate the chicken in buttermilk n spices from fri night to mon night...Great Stuff...made 2 whole chickens and homades frech fries to take advantage of the pricey Peanut oil... Yummm!

—Jossamedoni

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Mar 08, 2012

I followed the directions exactly, except I used my heavy electric skillet. Perfect! My husband said it was the best fried chicken he had ever had! It was incredibly moist and flavorfull with really crispy crust.

—Trixie's Playhouse

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Nutrition

Calories
1262 kcal
63%

Carbohydrates
55.7 g
18%

Cholesterol
179 mg
60%

Fat
85 g
131%

Fiber
2.5 g
10%

Protein
66 g
132%

Sodium
1443 mg
58%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chef John's Buttermilk Fried Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1262
Calories from Fat: 765

% Daily Value *
Total Fat 85g 131 %
** Saturated Fat 15.6g 78 %
Cholesterol 179mg 60 %
Sodium 1443mg 58 %
Potassium 666mg 19 %
Total Carbohydrates 55.7g 18 %
Dietary Fiber 2.5g 10 %
Protein 66g 132 %
** Sugars 6.3g
Vitamin A 19 %
Vitamin C 4 %
Calcium 24 %
Iron 62 %
** Thiamin 65 %
** Niacin 221 %
** Vitamin B6 39 %
** Magnesium 26 %
** Folate 75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.