Buttermilk Fried Chicken
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Chicken · low-carb, high-protein
554 cal
38g protein
24g carbs
34g fat
per serving · estimated
Ingredients
- 1 1/2 lb bone-in chicken pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups vegetable oil for frying
Method (tap to check — screen stays awake)
- Soak chicken in buttermilk with 1 tsp salt for at least 15 minutes.
- Whisk flour with paprika, garlic powder, remaining salt, and pepper.
- Dredge each piece heavily in seasoned flour, pressing to coat.
- Heat oil to 350F in a deep pot.
- Fry in batches 12 to 15 minutes, turning, until 165F internal and deep golden.
- Drain on a rack and rest 5 minutes before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.