Fried chicken. It’s a classic comfort food that many home cooks aspire to perfect. For years, I experimented with gourmet twists and international flavors, but recently, I decided to go back to basics. Inspired by Ree Drummond, The Pioneer Woman, and her cookbook, “The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl,” I finally made authentic buttermilk fried chicken, and it was a revelation.
The beauty of Ree’s recipe lies in its simplicity. No fancy ingredients or complicated techniques are needed, just honest-to-goodness fried chicken done right. It’s a testament to the power of classic American cooking, and it’s perfect for anyone craving that quintessential crispy, juicy, and flavorful fried chicken experience.
buttermilk-fried-chicken-pioneer-woman-005.jpg
Mastering the Buttermilk Breading
The key to Pioneer Woman’s incredible fried chicken starts with the buttermilk marinade and a unique breading technique. After preparing the seasoned flour mixture, the magic happens when you incorporate some of the buttermilk mixture directly into the flour. This creates a “shaggy” texture that is crucial for achieving maximum crispiness. This isn’t just a dip; it’s about pressing the flour mixture firmly onto each piece of buttermilk-soaked chicken. The more flour that adheres, the crispier and more satisfying the final result will be.
buttermilk-fried-chicken-pioneer-woman-009.jpg
Frying to Golden Perfection
When it comes to frying, temperature control and not overcrowding the pan are essential. Heating the oil to the right temperature ensures the chicken cooks evenly and doesn’t become greasy. Working in batches, place a few pieces of chicken in the hot oil, making sure not to overcrowd the pan. Covering the pan during the initial frying stage helps to cook the chicken through while maintaining moisture. Uncovering it later allows the skin to crisp up beautifully.
buttermilk-fried-chicken-pioneer-woman-010.jpg
The Secret of Baking After Frying
Pioneer Woman’s recipe includes a brilliant step: baking the fried chicken after frying. This ensures the chicken is cooked through to perfection without burning the exterior. Transferring the fried chicken to a baking rack set over a baking sheet and baking it in the oven allows for even cooking and keeps the chicken crispy.
buttermilk-fried-chicken-pioneer-woman-012.jpg
The result? Fried chicken that’s incredibly crispy on the outside and wonderfully juicy on the inside. The “shaggy” breading truly makes a difference, creating a delightful texture that is far from ordinary. This is buttermilk fried chicken in its purest, most delicious form – no gourmet twists, just classic, comforting goodness.
buttermilk-fried-chicken-pioneer-woman
A Family Favorite: Even Kids Approve!
The real test of any recipe is whether it’s a hit with the family. In this case, the Pioneer Woman’s Buttermilk Fried Chicken was a resounding success. My kids loved it so much they even wrote a humorous letter to Ree Drummond, playfully offering to work on her ranch in exchange for daily servings of her fried chicken! Their enthusiasm is a testament to how truly delicious and family-friendly this recipe is.
buttermilk-fried-chicken-pioneer-woman-046.jpg
buttermilk-fried-chicken-pioneer-woman-037.jpg
buttermilk-fried-chicken-pioneer-woman-035.jpg
buttermilk-fried-chicken-pioneer-woman-32.jpg
buttermilk-fried-chicken-pioneer-woman-81.jpg
buttermilk-fried-chicken-pioneer-woman-021.jpg
Pioneer Woman’s Buttermilk Fried Chicken Recipe Card
This recipe, adapted from “The Pioneer Woman Cookbook,” is perfect for feeding a crowd or a hungry family. It serves 6-8 people, but you can easily halve it for smaller gatherings. The overnight buttermilk soak is crucial for tender, flavorful chicken, and the combination of spices creates a classic Southern fried chicken taste.
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6-8
Ingredients
- 2 cut-up fryer chickens
- 1 quart plus 1/4 cup buttermilk, divided
- 5 cups all-purpose flour
- 3 tablespoons seasoned salt (like Lawry’s)
- 2 teaspoons black pepper
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1/4 cup milk
- Canola or vegetable oil for frying
Instructions
- Marinate the Chicken: In a large bowl or freezer bags, combine the chicken with 1 quart of buttermilk. Refrigerate overnight. When ready to cook, remove chicken and let it sit at room temperature for 30 minutes to take off the chill.
- Prepare the Breading: Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, seasoned salt, black pepper, thyme, paprika, and cayenne pepper. In a separate small bowl, combine the remaining 1/4 cup buttermilk and milk. Pour the milk mixture into the flour mixture and use a fork to mix until crumbly with small lumps.
- Fry the Chicken: Heat 1 1/2 inches of oil in a deep skillet or Dutch oven over medium-high heat to 365°F (185°C). Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing it to adhere. Add chicken to the hot oil, 3-4 pieces at a time. Cover the pan and fry for 5-7 minutes per side, checking to ensure it doesn’t brown too quickly. Turn, cover, and cook for an additional 3-5 minutes. Monitor oil temperature to prevent burning. Remember, the chicken will finish cooking in the oven.
- Bake to Perfection: Place the fried chicken on a baking sheet fitted with a baking rack. Bake for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Recipe Notes
- Recipe adapted from: “The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl” by Ree Drummond.
- For extra crispy chicken, ensure the oil temperature stays consistent and don’t overcrowd the pan.
- Serve immediately and enjoy the best homemade buttermilk fried chicken!
This Pioneer Woman’s Buttermilk Fried Chicken recipe is a guaranteed crowd-pleaser. It’s simple, classic, and delivers exceptional flavor and texture. If you’re looking for an authentic and delicious fried chicken experience, look no further. Give this recipe a try and taste the magic for yourself!
