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Ina Garten buttermilk fried chicken piled on a white platter with golden crispy coating

Ina Garten Buttermilk Fried Chicken

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Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 50 minutes
Soaking Time: 8 hours
Total Time: 9 hours 10 minutes
Servings: 8 Servings

Description

Ina Garten Buttermilk Fried Chicken is the Barefoot Contessa's foolproof method for crispy, juicy fried chicken. An overnight buttermilk soak, seasoned flour dredge, quick fry, and oven finish guarantee golden results every time.

Ingredients 

Buttermilk Soak

  • 4 to 5 pounds bone-in, skin-on chicken pieces
  • 1 quart buttermilk
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper

Coating

  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon paprika, optional

Frying

  • Vegetable oil, enough for 1 inch in the pan

Instructions

  • Soak the chicken: Place chicken in a large bowl or zip-top bag. Add buttermilk, 2 tablespoons salt, and 1 teaspoon pepper. Toss to coat, cover, and refrigerate at least 8 hours or overnight.
  • Preheat: Heat oven to 350°F. Set a wire rack over a baking sheet.
  • Mix the coating: In a shallow dish, whisk together flour, 1 tablespoon salt, 1 tablespoon pepper, and paprika.
  • Dredge: Lift each piece from the buttermilk, let excess drip off, and press into the seasoned flour until fully coated. Place on the wire rack and rest 10 minutes.
  • Fry: Heat 1 inch of oil in a large heavy skillet to 350°F. Fry chicken in batches, 3 to 4 minutes per side, until golden brown. Return to the wire rack.
  • Bake: Transfer the rack and baking sheet to the oven and bake 30 to 40 minutes, until the internal temperature reaches 165°F.
  • Rest and serve: Let rest 5 minutes, sprinkle with flaky salt if desired, and serve.

Equipment

  • Large bowl or gallon zip-top bag
  • Shallow dish for dredging
  • Large cast iron skillet or Dutch oven
  • Wire rack and baking sheet
  • Instant-read thermometer

Notes

  • Chicken can soak up to 24 hours.
  • Use a wire rack, not paper towels, to keep the crust crisp.
  • Keep oil at 350°F and fry in batches so the temperature doesn't drop.
  • Store leftovers in the refrigerator up to 4 days. Reheat in a 375°F oven or air fryer to re-crisp.
  • For spicy fried chicken, add 1 to 2 teaspoons cayenne to the flour.

Nutrition

Serving: 1ServingCalories: 479kcalCarbohydrates: 30gProtein: 42gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 130mgSodium: 2835mgPotassium: 792mgFiber: 1gSugar: 6gVitamin A: 230IUVitamin C: 1mgCalcium: 179mgIron: 3mg