Menu

Buttermilk Marinade Country Fried Chicken

The secret to this juicy and tender Buttermilk Marinade Country Fried Chicken lies in the simple buttermilk marinade. The crisp crust has a delicious hint of thyme.  I made this recipe and YES it is to die for.  I am going to see of a way to bake it for a more healthy recipe.

The secret to this juicy and tender fried chicken lies in the simple buttermilk marinade. The crisp crust has a delicious hint of thyme. #chicken #recipe

Ground red pepper, or cayenne pepper, nicely spices this fried chicken. Add more, if you like.  Cold fried chicken is a summertime favorite.

Prepare this recipe the night before, cover and refrigerate it. The next day, pack the chicken in the cooler with potato salad and fresh fruit to take to a family picnic. Don’t forget the lemonade and iced tea.

Pick Out your Favorite Side Dish to go with this Buttermilk Country Fried Chicken

Buttermilk Marinade Country Fried Chicken
 
Serves: 8
Prep time:
Cook time:
Total time:
 
Ingredients
Marinade
  • 1 cup buttermilk
  • 1 teaspoon ground red pepper (cayenne)
  • ½ teaspoon salt
  • 1 garlic clove, minced
Chicken
  • 2 lb boneless skinless chicken breasts and/or thighs
  • ¾ cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon paprika
  • Oil for frying
Instructions
  1. Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
  2. In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about ½ inch oil in 12-inch skillet over medium-high heat.
  3. Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
  4. Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.