Buttermilk fried chicken recipe for six
Recipe shopping list — copy the items into Valedo.
This recipe serves six and uses bone-in chicken pieces. The chicken needs at least four hours in the buttermilk marinade before frying.
Ingredients
Bone-in chicken pieces
4 lb
Buttermilk
4 cups
Hot sauce
2 tbsp
All-purpose flour
3 cups
Cornstarch
1/2 cup
Sweet paprika
2 tsp
Garlic powder
2 tsp
Onion powder
2 tsp
Cayenne pepper
1 tsp
Kosher salt
2 tbsp
Black pepper
1 tbsp
Peanut oil
2 qt
How to make it
- Soak chicken in buttermilk and hot sauce for at least four hours. 2. Mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper. 3. Heat oil to 325°F in a deep heavy pot. 4. Dredge chicken thoroughly in seasoned flour. 5. Fry in batches until deeply golden and the thickest pieces reach 165°F. 6. Drain on a rack, season lightly with salt, and rest for 10 minutes.
Who this list is for
This buttermilk fried chicken recipe is for cooks feeding six people who want classic, crispy fried chicken using bone-in pieces. It’s ideal for family dinners, picnics, or anyone ready to plan ahead for a proper marinade and fry.
How to use this list
Start by gathering your chicken pieces (about 4 pounds, bone-in) and check for buttermilk and hot sauce. Mix the marinade and let the chicken soak for at least four hours—overnight is better. While the chicken marinates, gather your dredging ingredients: all-purpose flour, cornstarch, sweet paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. When ready to fry, pour peanut oil into a heavy pot for deep frying. Dredge each piece in the seasoned flour mixture right before frying to keep the coating crisp.
Common mistakes
Don’t rush the marinade—less than four hours won’t tenderize or flavor the chicken enough. Avoid crowding the frying pot; too many pieces at once drop the oil temperature and lead to soggy coating. Skipping cornstarch in the dredge will make the crust less crisp. Don’t substitute other oils for peanut oil unless you’re sure they can handle high heat. Check your thermometer—oil that’s too hot or too cool will ruin the batch.
What is on this list
You’ll need bone-in chicken pieces, buttermilk, hot sauce, all-purpose flour, cornstarch, sweet paprika, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, and peanut oil. Cross off ingredients you already have, especially spices and flour. Double-check that you have enough oil for deep frying—2 quarts is a lot.
Day-of
On the day you fry, let the chicken come close to room temperature before cooking. Set up a wire rack over a sheet pan for draining. Have tongs and a thermometer ready. After frying, let the chicken rest a few minutes so the coating sets. Clean up promptly—frying uses a lot of oil and can splatter. Discard used oil safely once it cools.
FAQ
Who is "Buttermilk fried chicken recipe for six" for?
This buttermilk fried chicken recipe is for cooks feeding six people who want classic, crispy fried chicken using bone-in pieces. It’s ideal for family dinners, picnics, or anyone ready to plan ahead for a proper marinade and fry.
How should I use "Buttermilk fried chicken recipe for six"?
Start by gathering your chicken pieces (about 4 pounds, bone-in) and check for buttermilk and hot sauce. Mix the marinade and let the chicken soak for at least four hours—overnight is better. While the chicken marinates, gather your dredging ingredients: all-purpose flour, cornstarch, sweet paprika, garlic powder, onion powder, cayenne pepper, kosher salt…
What should I skip or avoid with "Buttermilk fried chicken recipe for six"?
Don’t rush the marinade—less than four hours won’t tenderize or flavor the chicken enough. Avoid crowding the frying pot; too many pieces at once drop the oil temperature and lead to soggy coating. Skipping cornstarch in the dredge will make the crust less crisp. Don’t substitute other oils for peanut oil unless you’re sure they can handle high heat. Check…
What is on the "Buttermilk fried chicken recipe for six" list?
You’ll need bone-in chicken pieces, buttermilk, hot sauce, all-purpose flour, cornstarch, sweet paprika, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, and peanut oil. Cross off ingredients you already have, especially spices and flour. Double-check that you have enough oil for deep frying—2 quarts is a lot.
What should I check on the day of?
On the day you fry, let the chicken come close to room temperature before cooking. Set up a wire rack over a sheet pan for draining. Have tongs and a thermometer ready. After frying, let the chicken rest a few minutes so the coating sets. Clean up promptly—frying uses a lot of oil and can splatter. Discard used oil safely once it cools.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.