Treat yourself to a culinary delight with our irresistible buttermilk chicken recipe. Bursting with flavor and boasting a crispy exterior paired with tender, juicy meat, this dish is sure to become a family favorite. Whether you’re cooking for a weeknight dinner or entertaining guests, this delicious recipe promises to impress with its simplicity and mouthwatering taste.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Begin by marinating the chicken breasts in buttermilk. Place the chicken breasts in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step helps tenderize the chicken and infuse it with flavor.
- In a shallow dish, combine the all-purpose flour, garlic powder, paprika, dried thyme, salt, and black pepper. Mix well to evenly distribute the spices.
- Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each chicken breast in the seasoned flour mixture, ensuring they are fully coated on all sides. Shake off any excess flour. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully add the coated chicken breasts to the hot oil, making sure not to overcrowd the pan. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a wire rack or paper towels to drain any excess oil. Serve the delicious buttermilk chicken hot with your favorite side dishes and enjoy the crispy, golden exterior and juicy, flavorful meat.
