Fried Chicken is in this recipe. You should keep reading.
I want you to keep reading because of this recipe as it is fairly time-consuming. I’m just going to throw that out there right now. Here’s the story so you can learn from my mistake:
It was 6 PM on Sunday before I stepped foot into my kitchen. Mistake #1.
Buttermilk fried chicken with biscuits was on the menu for Sunday, but I was lazy, playing video games and chatting with Rahul, enjoying the evening together and not thinking clearly about dinner. Of course, I had to do a pile of dishes before I could get started. Then, I had to clear off the dining room table so I had an area to make the biscuits.
Of course, the chicken can hang out in buttermilk overnight, but since I was in a hurry I gave the thighs a good 30 minutes of buttermilk chillin’ before I dredged them in flour. After that, they sat on a rack for 15 minutes. Frying takes 10-12 minutes per side. And then there’s the biscuits, which, I couldn’t make, because I was out of baking powder.
We ate dinner at 8 PM.
Lesson learned buttermilk fried chicken is so good in part because it takes some time and effort to make. That doesn’t mean you can’t whip it out in an evening. You just need to be more prepared than I was.
Now, you’ll know that I’m no Paula Dean or Neely family member. Fried chicken is NOT in my blood, but I created a recipe to prove that you don’t have to be from the South to cook a good plate of fried chicken. (Though I know some southern cooks and now I want to ask them to make me fried chicken so I can taste if there’s a difference. Or I could go to Maxine’s Chicken and Waffles.)
The key to crispy fried chicken is the double dip. Don’t skip it! Trust me. Its how you can make sure that each nook and cranny of the chicken is covered.
What I also love about this recipe is that few ingredients are involved. Chicken, buttermilk, flour, milk, potatoes, butter, and spices come together like magic, creating a delicious meal. Some of the best meals have few ingredients.
I should also note that I chose to fry this chicken in an iron skillet, though we tried the IPA Battered Mahi-Mahi in the dutch oven. Use whichever one you have available. Frying in a dutch oven is nicer because of the high walls that prevent grease from splattering everywhere.
Buttermilk Fried Chicken with Mashed Potatoes and Black Pepper Gravy
For the chicken:
- 1 pint buttermilk
- 6 chicken thighs
- 1 liter canola or vegetable oil
- 2 cups flour
- 2 tsp black pepper
- 2 tsp salt
For the mashed potatoes:
- 5 russet potatoes, diced
- 3/4 cup buttermilk
- 4 tbsp butter
- Black pepper
For the gravy:
- 4 tbsp butter
- 4 tbsp flour
- 1 cup whole milk
- 1 tsp black pepper
- 1 tsp salt
- Place the chicken thighs in a baking dish or container and submerge in the buttermilk. Let sit for at least 30 minutes or up to overnight.
- Heat the oil over medium heat in an iron skillet or dutch oven until 325 degrees.
- While the oil heats up, prepare the batter by mixing the flour, salt, and pepper in a large bowl. Dip each chicken thigh in the flour on both sides, then back into the buttermilk, and once again in the flour. Place chicken on a rack for 15 minutes before frying.
- When the oil is ready, fry chicken (3 at a time) in the oil for 10-12 minutes per side until browned. Remove and set on a rack to drain excess grease and cool slightly.
- Prepare the mashed potatoes by removing the skins and dicing them. Place in a large pot of boiling water for 12-15 minutes or until soft when forked. Drain, then mash by hand or with an electric whisk. Add buttermilk, butter, salt, and pepper and whisk until creamy.
- Prepare the gravy by melting the butter in a medium saucepan over medium high heat. Whisk in the flour and cook for one minute, then pour in the milk and follow with salt and pepper. Whisk constantly until gravy thickens. Serve immediately.