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Buttermilk Marinated Southern Fried Chicken Recipe Video

A loyal, and observant, reader informed me that my almost famous buttermilk fried chicken recipe had not made the move over to this new blog. I was shocked and appalled. But, I recovered quickly, and so here you go. As you’ll see, the secret is getting the spice mix into the marinade, and into the chicken, instead of just the flour. We’ve made this Southern favorite a lot faster and easier by using boneless/skinless thighs instead of the traditional whole cut-up chicken. The thighs cook much faster and more evenly than the usual array of chicken parts. The buttermilk marinade and spice mix is fairly traditional, but hey, why mess with perfection! I’m assuming you’ve seen the mashed potato recipe video, but just in case, I linked it here. You can't serve these beautiful thighs with some water-logged,lumpy mashers! Also, I've included a very basic chicken gravy recipe video below.

Summary

Preparation Time20 MinCooking Time20 Min

Ready In40 MinDifficulty LevelEasy

Health IndexAverageServings2

CuisineSouthernCourseMain Dish

MethodFriedMain IngredientChicken, Chicken Thigh, Milk Product

Interest GroupExotic

Ingredients

	Skinless and boneless chicken thighs	10
	Low fat buttermilk	2 Cup (32 tbs)
	Kosher salt	2 Tablespoon
	Hungarian paprika	1 Tablespoon
	Black pepper	1 Tablespoon
	Cayenne pepper	1 Teaspoon
	Flour	1 Cup (16 tbs), for dredging
	Vegetable oil	2 Cup (32 tbs), for frying

Nutrition Facts

Serving size

Calories 2878 Calories from Fat 2268

% Daily Value*

Total Fat 256 g393.9%

Saturated Fat 36.3 g181.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5684 mg236.8%

Total Carbohydrates 66 g22%

Dietary Fiber 4.4 g17.5%

Sugars 0.5 g

Protein 102 g204.5%

Vitamin A 22.5% Vitamin C 5.9%

Calcium 4.6% Iron 29.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a mixing bowl, put the chicken and sprinkle with black pepper, paprika, salt and cayenne.
2) Pour in the buttermilk and toss the chicken lightly.
3) Put the chicken in the fridge and let it marinate for 3 hours.

MAKING
4) In a mixing bowl, mix together the flour, salt and pepper.
5) Sprinkle some flour on a pan. The chicken will be placed on this pan before it is fried.
6) Remove the marinated chicken from the fridge and dredge it in the seasoned flour.
7) Place the coated chicken on the floured pan and let it sit for about 20 minutes.
8) In a pan placed over medium high heat, add the oil and let it heat up.
9) Add the chicken pieces in the oil and raise the heat to high.
10) After the chicken has cooked for 3-4 minutes, reduce the heat to medium.
11) Fry the chicken for about 8 minutes on each sides, till done.

SERVING
12) Transfer the hot chicken pieces to a serving plate, garnish with some chopped parsley and serve while still hot.

Editors Review

Southerners love their fried chicken and here is the buttermilk marinated fried chicken thighs; sounds like a perfect way to bribe your loved ones for the small favors you need! Here chef talks about leaving the marinade overnight, which makes it a perfect make ahead dish and all you need is to fry it the other day. These should definitely taste best with delicious potato mash or coleslaw salad.