Description
Barefoot Contessa’s buttermilk fried chicken delivers southern comfort with crispy, golden perfection. Ina Garten’s signature recipe combines tangy buttermilk marinade and seasoned flour coating for a crowd-pleasing classic that brings pure culinary joy to your dinner table.
Ingredients
Scale
Main Ingredients:
- 3 boneless chicken breasts
- 440 grams (15.5 ounces) plain flour
- 2.7 liters (91 fluid ounces) rapeseed oil
- 475 milliliters (16 fluid ounces) buttermilk
Seasoning and Spices:
- 4 teaspoons baking powder
- 2.5 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon celery salt
- Sea salt and freshly ground black pepper
Aromatics and Garnish:
- 1 shallot, peeled and thinly sliced
- 2 garlic cloves, crushed
- 1 jalapeño pepper, halved lengthwise
- Fresh parsley, for garnish
Instructions
- Craft a zesty buttermilk infusion by whisking together buttermilk, finely minced shallot, crushed garlic, diced jalapeño, sea salt (10 grams / ), and freshly ground black pepper (5 grams / ) in a medium mixing bowl.
- Gently butterfly chicken breasts between parchment paper, flattening to a uniform 0.5 inch (1.25 centimeters) thickness. Slice each breast into two equal portions, creating six uniform pieces.
- Immerse chicken pieces completely in the aromatic buttermilk marinade, ensuring full coverage. Seal with plastic wrap and refrigerate for a minimum of 8 hours, with an ideal duration of 12-18 hours, but not exceeding 24 hours.
- Construct a flavorful dredging mixture by combining all-purpose flour, baking powder, smoked paprika, cayenne pepper, celery salt, additional sea salt (15 grams / ), and more black pepper (7.5 grams / ) in a separate wide bowl.
- Prepare a warming station by preheating the oven to 250°F (120°C) and positioning a wire rack inside a baking tray.
- Select a heavy-bottomed pot and fill with rapeseed oil to a depth of 2 inches (5 centimeters). Heat oil until it reaches precisely 350°F (175°C) using a digital thermometer.
- Extract chicken from marinade, allowing excess liquid to drain. Thoroughly coat each piece in the seasoned flour mixture, briefly re-dip in marinade, then re-coat with flour for an extra crispy exterior.
- Carefully lower three chicken pieces into the hot oil, maintaining sufficient space between them. Fry for approximately 5-6 minutes, rotating once, until achieving a deep golden-brown color and internal temperature reaches 165°F (74°C).
- Transfer freshly fried chicken to the prepared oven rack, maintaining consistent warmth and crispiness while completing subsequent batches.
- After completing all frying, delicately sprinkle additional sea salt over the chicken. Garnish with freshly chopped parsley and serve immediately while piping hot.
Notes
- Unlock deep flavor by soaking chicken in tangy buttermilk overnight, ensuring each bite melts with incredible tenderness.
- Maintain precise oil temperature around 175°C using a reliable kitchen thermometer to guarantee perfectly golden, crispy exterior.
- Create a crunchy armor by strategically dredging chicken through seasoned flour, buttermilk, and flour again for maximum textural excitement.
- Protect crispy potential by frying chicken pieces in small batches, preventing oil temperature drops and unwanted greasiness.
- Allow freshly fried chicken to rest briefly on a wire rack, letting excess oil drip away and preserving that irresistible crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 333 kcal
- Sugar: 7g
- Sodium: 1,040mg
- Fat: 12g
- Saturated Fat: 2.2g
- Carbohydrates: 40g
- Fiber: Not specified
- Protein: 16g