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Ina Garten Buttermilk Fried Chicken

Ina Garten Buttermilk Fried Chicken
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This dish starts with bone-in chicken pieces marinated overnight in buttermilk, garlic, and spices to tenderize and flavor the meat. The chicken is then dredged in seasoned flour and deep-fried until crisp and golden. It’s simple, soulful, and absolutely irresistible.

Ingredients

Scale

  • For the marinade:

    • 1 whole chicken (about 3½ to 4 pounds), cut into 8 pieces

    • 2 cups buttermilk

    • 1 tablespoon kosher salt

    • 1 tablespoon freshly ground black pepper

    • 1 tablespoon Dijon mustard

    • 1 teaspoon hot sauce (optional)

    • 4 garlic cloves, smashed

  • For the dredging mixture:

    • 2 cups all-purpose flour

    • 1 tablespoon kosher salt

    • 1½ teaspoons black pepper

    • 1 teaspoon smoked paprika

    • 1 teaspoon baking powder

    • ½ teaspoon cayenne pepper (optional)

  • For frying:

    • Vegetable oil or peanut oil, for deep frying

Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together the buttermilk, salt, pepper, Dijon mustard, hot sauce (if using), and garlic. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 8 hours, preferably overnight.

Step 2: Prepare the Dredging Mixture

In a shallow dish or large bowl, mix the flour, salt, pepper, paprika, baking powder, and cayenne. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to coat evenly. Place coated chicken on a wire rack and let rest for 15–20 minutes.

Step 3: Heat the Oil

In a large, heavy-bottomed pot or Dutch oven, pour oil to a depth of 2–3 inches. Heat to 350°F (175°C). Use a thermometer to maintain the temperature throughout frying.

Step 4: Fry the Chicken

Working in batches, carefully lower the chicken into the hot oil. Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp should reach 165°F). Avoid crowding the pot.

Step 5: Drain and Serve

Transfer cooked chicken to a paper towel–lined tray or wire rack. Let rest for 5 minutes before serving. Serve hot, warm, or even cold the next day.

Find it online: https://inagartencooks.com/ina-garten-buttermilk-fried-chicken/