Buttermilk Recipes
Ways to use up that jug of buttermilk — fried chicken, buttermilk pie, homemade ranch, pancakes, and Mom's biscuits, for busy weeknights and slow Saturdays.
★ dinner
dinnerCrispy Buttermilk Fried Chicken
This crispy buttermilk fried chicken is full of flavor and has an amazing crunch! Hell yeah!
Tim ReynoldsIngredients
- 10 pieces Bone-In Chicken
- 3 cups Buttermilk
- 1/4 cup Frank’s Red Hot Saucs
- 1/2 tbsp Salt
- 1/2 tbsp Black Pepper
- 3 cups All-Purpose Flour
- 1/3 cup Cornstarch
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Dried Thyme
- 1 tsp Cayenne
- 1.5 quarts Canola Oil
Instructions
- 1Cover the 10 pieces of bone-in chicken with the buttermilk, hot sauce, and 1/2 tbsp of salt and pepper each. Mix well, cover, and marinate for 4 hours in the fridge.
- 2Remove the chicken from the fridge, and allow to come to room temperature. (At least 30 minutes)
- 3While the chicken is sitting out, whisk together the breading by combining the all-purpose flour, cornstarch, remaining salt and pepper, onion powder, garlic powder, dried thyme, and cayenne.
- 4Allow all of the excess buttermilk to drip off of the chicken, and fully coat the chicken pieces in the breading mixture.
- 5Using a Dutch oven, deep fry the chicken in canola or peanut oil in batches(3 pieces at a time) at 350 degrees Fahrenheit. Be sure to keep the oil temperature hot enough by using a thermometer. The chicken should fry 6-7 minutes or until golden brown. You can cover the chicken while frying to help keep the temperature up.
- 6When the chicken is golden brown, remove from the hot oil, and allow all of the excess oil to drip off. Place the chicken on a wire rack so that any extra oil can drip off.
- 7When all of the chicken has been fried and placed on the wire rack, keep the chicken on the wire rack, and bake in a 350 degree Fahrenheit oven for 25-28 minutes, or until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit. Using a wire rack allows excess oil to drip off and even heat distribution.
- 8Allow the chicken to rest for about 5 minutes, then serve! Hell yeah!
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Open in Pepper →That Half Jug Of Buttermilk Deserves Better
You buy a quart for one recipe and the rest sits in the fridge door. Buttermilk is too good for that — it tenderizes chicken, lifts biscuits, and gives pancakes a tang that plain milk never will.
Cooks on Pepper reach for this collection on a Sunday when the jug is half full and there's a pork chop or a pie crust to use up, or on a Saturday morning when the kids want pancakes.
Every recipe here leans on it hard: Crispy Buttermilk Fried Chicken, Buttermilk Pie, Buttermilk Ranch, Mom's Buttermilk Biscuits, Classic Buttermilk Pancakes, Southern Buttermilk Fried Pork Chops, and Perfect Buttermilk Beignets.
Quick Tips
- 1
Soak the chicken overnight
Give bone-in pieces at least 4 hours in buttermilk, ideally overnight, so the meat stays juicy under the crust.
- 2
Keep the biscuit butter cold
Cube the butter and chill it 10 minutes before cutting it into the flour — cold pieces make the steam pockets that lift the layers.
- 3
Don't overmix pancake batter
Stir just until the flour disappears, about 10 strokes, and let it rest 5 minutes. Lumps are fine and mean tender pancakes.
- 4
Let the pie set fully
Buttermilk pie firms up as it cools, so give it 2 to 3 hours on the counter before you cut the first slice.
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