Buttermilk Fried Chicken Recipe with step by step pictures. Spicy fried chicken marinated in buttermilk and fried till juicy and crispy.

Buttermilk Fried Chicken

Anyone out there who hates fried chicken (not the vegetarians)..No I didn't see any hands rising up. I know everyone loves fried foods, specially chicken. We are a great fan of fried chicken. I always try new variation of fried chicken whenever I make it. Because I am on a mission to find the best fried chicken recipe in the world. So here comes my experimental part, I made this couple of weeks back and I am telling ya, this is one of the best fried chicken I have ever tasted.

About Buttermilk Fried Chicken

Buttermilk is a fermented milk beverage. It was traditionally the liquid left over after churning butter from cultured cream. Because most modern butter is made with uncultured sweet cream rather than cultured cream, most modern buttermilk is cultured separately.

Buttermilk can be consumed on its own or used in cooking. The acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide, which acts as a leavening agent in soda bread. Buttermilk is also used in the marinating of chicken and pork.

What does marinating chicken in buttermilk do?

Buttermilks slight acidity allows it to tenderise the chicken without making it tough and chewy. When you dredge the chicken in the dry mix, the buttermilk helps it become flaky.

I don't know where I came across this recipe, but this was in my mind for a while. So when I decided to give it a try, I added some of my indian masala and spices and customized it as per my taste. The end result was amazing and hubby gave me his signature wow smile. I used buttermilk as the base of the marination because the acid in the buttermilk somehow tenderize the meat and make it even more succulent.

Ingredients for Buttermilk Fried Chicken

Buttermilk :

The flavour of buttermilk is similar to that of yoghurt, and most people prefer it chilled. It has a slightly thicker texture than regular milk but is not as heavy as cream. It gives pancakes and baked goods a distinct tang.

Ginger Garlic Paste :

Ginger garlic paste is a staple in many Indian dishes, ranging from curries to biryanis and everything in between. It adds delectable, savoury notes as well as a heavenly aroma that is unique to Indian cuisine.

Garam Masala Powder:

The whole spices in the Garam Masala blend have already been toasted before being ground. As a result, it is not necessary to cook it. If the garam masala is added too soon, it will become overcooked and lose its flavour. Garam masala aromatics require only a small amount of heat to release their aroma and flavours.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

📖 Recipe Card

Buttermilk Fried Chicken Recipe

Buttermilk Fried Chicken Recipe with step by step pictures. Spicy fried chicken marinated in buttermilk and fried till juicy and crispy.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine American

Servings servings

Calories 568 kcal

Ingredients

1 kg Chicken
Oil for Deep frying
For Marination:
2 cups Buttermilk
2 tablespoon Ginger Garlic paste
Salt to taste
Pepper Powder to taste
1 teaspoon Garam Masala Powder
For Flour Coating:
2 cups All Purpose Flour
Salt to taste
2 teaspoon Chilli powder

Instructions

Take a mixing bowl and add in the chicken. Now add all the marination ingredients in it and mix well.
Let this marinate for 3-4 hours or overnight in the fridge.
Now remove this fridge and let it come to room temperature.
Take flour, salt, chilli powder in a plate and mix well.
Dip each chicken piece in the flour mixture. Coat it well on all sides.
Place them in a rack and leave it for 10 mins, so that it gets dry and the flour coats each piece well.
Heat oil for deep frying.
Drop few pieces of chicken in. Don't crowd the oil. Deep fry the chicken on medium flame for 15 mins. Now increase the flame and cook for 5 more mins, so that it gets nice colour.
Drain the chicken in paper towel.
Serve with hot sauce or ketchup.

Nutrition

Serving: 1servingsCalories: 568kcalCarbohydrates: 54gProtein: 33gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 103mgSodium: 230mgPotassium: 475mgFiber: 2gSugar: 6gVitamin A: 663IUVitamin C: 2mgCalcium: 164mgIron: 4mg

Tried this recipe?Let us know how it was!