Easy Paula Deen Buttermilk Fried Chicken Recipe for Crispy Joy

Buttermilk fried chicken stands as a quintessential comfort food that transforms ordinary poultry into a crispy, golden delicacy.

Southern kitchens have long celebrated this culinary tradition, where tender meat gets embraced by a crunchy, seasoned coating.

Marinating chicken in tangy buttermilk helps break down proteins, ensuring exceptionally juicy and flavorful results.

The magical combination of spices and buttermilk creates a robust foundation for an irresistible dish that sparks memories of family gatherings.

Perfectly seasoned flour provides a satisfying crunch that contrasts beautifully with succulent meat underneath.

Preparing this classic recipe requires patience, technique, and a willingness to embrace messy kitchen adventures.

You’ll want to gather your ingredients and channel your inner Southern cook for a meal that promises pure satisfaction: dive into this mouthwatering experience.

Why Paula Deen’s Buttermilk Fried Chicken is a Southern Classic

• Savor Southern Comfort: Dive into a classic Southern-style buttermilk fried chicken that brings authentic home-cooked flavor right to your dining table with its crispy, golden exterior and juicy interior.
• Master the Marinating Magic: Experience the transformative power of buttermilk soaking, which tenderizes the chicken and infuses deep, tangy flavors that make every bite incredibly succulent and flavorful.
• Achieve Crispy Perfection: Discover the art of creating an irresistibly crunchy coating through precise dredging and temperature-controlled frying, ensuring a satisfyingly crisp texture that crackles with each bite while keeping the meat incredibly moist inside.
• Hassle-Free Homestyle Cooking: Enjoy a straightforward recipe that delivers restaurant-quality results with minimal culinary expertise, making it perfect for home cooks looking to impress family and friends with minimal complicated steps.

Ingredients for Paula Deen’s Buttermilk Fried Chicken

• Chicken Pieces: Fresh chicken parts with good marbling for juicy, tender results. Bone-in pieces work best for traditional Southern-style fried chicken.

• Buttermilk: Tenderizes chicken and adds tangy flavor. Full-fat version provides richer taste.
• Salt: Enhances overall seasoning and helps break down chicken proteins.
• Black Pepper: Adds gentle heat and aromatic depth to the marinade.
• Cayenne Pepper: Provides subtle spicy kick and warmth to the chicken.

• All-Purpose Flour: Creates crispy, golden exterior for the chicken. Unbleached flour recommended for better texture.
• Onion Powder: Adds savory background flavor without raw onion texture.
• Garlic Powder: Brings depth and aromatic notes to the coating.
• Salt: Seasons the crispy exterior and enhances overall taste.
• Black Pepper: Provides mild spiciness to the flour mixture.
• Cayenne Pepper: Introduces additional heat to the coating.

• Vegetable Oil: Neutral oil perfect for high-heat frying. Ensures even, crisp coating without overpowering chicken flavor.

How to Make Paula Deen’s Buttermilk Fried Chicken

Step 1: Gather Ingredients

Collect all necessary ingredients for the recipe. Ensure everything is fresh and ready to use.

• Chicken pieces
• Buttermilk
• Flour
• Seasonings
• Vegetable oil

Step 2: Create Buttermilk Marinade

• Buttermilk
• Salt
• Black pepper
• Cayenne pepper

Step 3: Soak Chicken

Submerge chicken pieces completely in the buttermilk mixture. Let sit at room temperature for 2 hours or refrigerate for 4 hours to enhance flavor and tenderness.

Step 4: Prepare Flour Coating

• All-purpose flour
• Onion powder
• Garlic powder
• Salt
• Black pepper
• Cayenne pepper

Shake the bag to blend ingredients thoroughly.

Step 5: Coat Chicken

Remove chicken from buttermilk, allowing excess to drip off. Place each piece in the flour mixture, pressing gently to ensure complete coverage. Set coated chicken on a wire rack for 30 minutes to help coating adhere.

Step 6: Prepare Frying Station

Heat 1 inch of vegetable oil in a deep skillet to 350°F. Place a paper towel-lined rack nearby for draining.

Step 7: Fry Chicken

Carefully lower chicken pieces into hot oil. Maintain oil temperature at 315°F. Fry each batch for 15-18 minutes, turning once, until golden brown and internal temperature reaches 160°F.

Step 8: Rest and Drain

Transfer fried chicken to the prepared rack. Let rest for 5 minutes to allow excess oil to drain and ensure crispy coating.

Step 9: Serve and Enjoy

Serve chicken warm or at room temperature.

Secrets to Perfect Buttermilk Fried Chicken

• Master Oil Temperature Control: Track heat precisely with a thermometer, ensuring consistent 350°F at start and steady 315°F during cooking for perfectly golden, evenly fried chicken without burnt exteriors.
• Maximize Buttermilk Magic: Soak chicken for minimum 4 hours, allowing tender meat absorption and deep flavor penetration through protein-breaking enzymes in the buttermilk.
• Create Crust Perfection: Rest flour-coated chicken pieces on rack for 30 minutes, enabling coating adhesion and developing an irresistibly crispy, uniform exterior when frying.
• Prevent Overcrowding Pitfalls: Fry limited chicken portions simultaneously to maintain oil temperature, avoiding greasy, unevenly cooked results that disappoint hungry diners.
• Elevate Draining Technique: Place freshly fried chicken on wire rack instead of paper towels, guaranteeing crisp coating by allowing excess oil to drip away naturally without sacrificing textural integrity.

How to Store Paula Deen’s Buttermilk Fried Chicken

• Refrigerate: Seal cooled chicken in airtight glass containers to preserve maximum crispiness. Keep pieces separated with parchment paper preventing moisture buildup. Store immediately after cooling for optimal texture and flavor preservation. Consume within 2-3 days for best quality.
• Freeze: Arrange chicken pieces individually on parchment-lined baking sheets preventing stuck surfaces. Flash freeze for 1 hour until completely solid. Transfer to vacuum-sealed freezer bags removing excess air. Label with date and contents. Frozen fried chicken maintains excellent quality up to 4 weeks.
• Reheat: Revive refrigerated chicken using oven method for superior crunchiness. Preheat oven to 375°F and place chicken on wire rack over baking sheet. Warm for 10-12 minutes until internal temperature reaches 165°F. Avoid microwave which destroys crispy coating.

Creative Variations of Paula Deen’s Buttermilk Fried Chicken

• Spicy Southern Fire: Amp up the heat by doubling the cayenne pepper in both buttermilk marinade and flour mixture. Add crushed red pepper flakes for extra kick.
• Herb-Infused Country Classic: Mix dried thyme, rosemary, and sage into the flour coating. Incorporate chopped fresh herbs into the buttermilk marinade for deeper flavor complexity.
• Buttermilk Ranch Fusion: Blend ranch seasoning mix directly into the flour dredge. Include dried dill and garlic powder for a tangy ranch-inspired coating that elevates the traditional recipe.
• Crispy Parmesan Crunch: Incorporate grated parmesan cheese into the flour mixture. Sprinkle additional cheese over hot chicken right after frying for a savory, crispy exterior that adds rich umami notes.

Final Thoughts on Paula Deen’s Buttermilk Fried Chicken

Southern culinary magic emerges through Paula Deen’s legendary buttermilk fried chicken recipe.

Crispy golden exteriors reveal tender, juicy interiors that whisper comfort and tradition.

Heritage recipes like this connect generations through shared meal experiences.

Southern kitchens pulse with generational wisdom passed through carefully crafted techniques.

Chicken pieces bathed in buttermilk and seasoned flour create irresistible flavor profiles that dance between crispy and succulent.

Readers who crave authentic Southern cooking can recreate this classic dish, sharing warmth and nostalgia with family and friends – so snap a photo, share this recipe with your network, comment below with your favorite childhood meal memories, and let the delicious conversation begin!

Paula Deen Buttermilk Fried Chicken Recipe

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4.9 from 13 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Paula Deen’s buttermilk fried chicken delivers Southern comfort with crispy, golden perfection. Southern kitchens reveal deep-fried magic, inviting home cooks to savor classic flavors that sing with rich, seasoned crunch.

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Ingredients

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Main Ingredients:

• 4 pounds chicken parts, including medium chicken wings, thighs, and drumsticks
• 2 cups all-purpose flour
• 3 cups buttermilk

Spices and Seasonings:

• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper

Cooking Ingredient:

• Vegetable oil, for frying

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Instructions

1. Meticulously organize all culinary components, ensuring precise measurements and complete preparation of ingredients for a seamless cooking experience.
2. Craft a zesty buttermilk marinade by whisking together buttermilk, 1 teaspoon (5 grams) salt, freshly ground black pepper, and cayenne pepper in a spacious mixing bowl.
3. Submerge chicken pieces fully into the buttermilk mixture, guaranteeing comprehensive coating. Allow chicken to marinate at ambient temperature for 2 hours or refrigerate for 4 hours to enhance flavor absorption.
4. Create a seasoned flour dredging mixture inside a large resealable plastic bag by combining all-purpose flour, onion powder, garlic powder, additional salt, black pepper, and cayenne. Vigorously shake to distribute seasonings evenly.
5. Extract each chicken piece from the buttermilk, allowing excess liquid to drip back into the bowl. Carefully coat each piece in the seasoned flour mixture, pressing firmly to ensure complete and uniform coverage.
6. Position the flour-coated chicken pieces on a wire rack, permitting excess flour to settle and coating to set for approximately 30 minutes, which helps create a crisp exterior.
7. Heat 1 inch (2.5 centimeters) of vegetable oil in a deep skillet to 350°F (175°C), utilizing a reliable kitchen thermometer for precise temperature control.
8. Carefully lower chicken pieces into hot oil, maintaining temperature around 315°F (160°C). Fry in strategic batches to prevent overcrowding, turning once during cooking.
9. Monitor chicken until golden brown and internal temperature reaches 160°F (71°C), which typically requires 15 to 18 minutes per batch.
10. Transfer fried chicken to a paper towel-lined rack, allowing excess oil to drain and allowing the chicken to rest for 5 minutes, which helps preserve its crispy texture.
11. Serve the chicken warm or at room temperature, presenting a delectable Southern-style crispy masterpiece.

Notes

• Master temperature control with a thermometer to keep oil steady between 315-350°F for perfect golden-brown crispiness.
• Buttermilk marination works magic when given at least 4 hours to tenderize and flavor chicken deeply.
• Patience matters when coating chicken – let flour layer rest 30 minutes for superior crunch and adhesion.
• Strategic frying means cooking just a few pieces simultaneously to prevent greasy, unevenly heated results.
• Wire racks are secret weapons for maintaining crisp chicken exterior by preventing moisture buildup during cooling.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Dinner, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 310
• Sugar: 0 g
• Sodium: 690 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 80 mg