Buttermilk Marinated Southern Fried Chicken
A loyal, and observant, reader informed me that my almost famous buttermilk fried chicken recipe had not made the move over to this new blog. I was shocked and appalled. But, I recovered quickly, and so here you go. As you’ll see, the secret is getting the spice mix into the marinade, and into the chicken, instead of just the flour. We’ve made this Southern favorite a lot faster and easier by using boneless/skinless thighs instead of the traditional whole cut-up chicken. The thighs cook much faster and more evenly than the usual array of chicken parts. The buttermilk marinade and spice mix is fairly traditional, but hey, why mess with perfection! I’m assuming you’ve seen the mashed potato recipe video, but just in case, I linked it here. You can't serve these beautiful thighs with some water-logged,lumpy mashers! Also, I've included a very basic chicken gravy recipe video below.
IngredientsFor recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Preparation Time:20 Minutes
Cook Time:20 Minutes
Ready In:40 Minutes
Southerners love their fried chicken and here is the buttermilk marinated fried chicken thighs; sounds like a perfect way to bribe your loved ones for the small favors you need! Here chef talks about leaving the marinade overnight, which makes it a perfect make ahead dish and all you need is to fry it the other day. These should definitely taste best with delicious potato mash or coleslaw salad.