Prepare to embark on a culinary journey that will transport you straight to the heart of Southern cooking with this irresistible Buttermilk Country Fried Chicken and Cucumber Salad. Imagine golden, crispy chicken with a perfectly seasoned crust that crackles with every bite, paired with a cool, refreshing cucumber salad that provides the perfect balance of flavors. This isn't just a recipe - it's a Southern tradition that promises to become your new favorite comfort food, guaranteed to impress family and friends alike!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
- 1 cucumber, sliced
- 1 cup yogurt
- 1 tbsp dill
Instructions
- In a large bowl, mix buttermilk with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder to create a marinade.
- Place chicken thighs in the buttermilk marinade, ensuring they are completely covered. Refrigerate and let marinate for at least 2 hours, preferably overnight.
- In a separate shallow dish, combine all-purpose flour, paprika, remaining garlic powder, salt, and pepper. Mix thoroughly to create seasoned coating.
- Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each chicken thigh completely in seasoned flour mixture, pressing to ensure even coating.
- Heat vegetable oil in a large heavy-bottomed skillet to 350°F (175°C). Use enough oil to come about 1 inch up the sides of the pan.
- Carefully place coated chicken thighs into hot oil, cooking for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken and drain on wire rack or paper towels to preserve crispiness.
- For cucumber salad, mix sliced cucumbers with yogurt, chopped dill, salt, and pepper in a bowl.
- Let chicken rest for 5 minutes before serving alongside cucumber salad.
Tips
- Marinating is key! Let your chicken soak in buttermilk for at least 2 hours (overnight is even better) to ensure tender, juicy meat.
- Use a meat thermometer to check chicken's internal temperature - 165°F is the magic number for perfectly cooked chicken.
- Maintain consistent oil temperature around 350°F for even, crispy coating. Use a deep-fry thermometer if possible.
- Don't overcrowd the pan - fry chicken in batches to ensure each piece gets crispy and golden.
- Let the chicken rest after frying to help the juices redistribute and maintain that crispy exterior.
- For extra crunch, you can double-dredge the chicken by dipping back into buttermilk and flour mixture before frying.
- The cucumber salad is best served fresh, so prepare it just before serving to keep it cool and crisp.
Nutrition Facts
Calories: 430kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 90mg
