Beer Battered Fried Buttermilk Chicken Recipe

Name: Beer Battered Fried Buttermilk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BUTTERMILK SOAK; 3 cups buttermilk; 2 tablespoons kosher salt; 1 tablespoon fresh ground black pepper; 2 teaspoons cayenne pepper; 4 lbs medium chicken wings, thighs and drumsticks; BEER BATTER; 2 cups all-purpose flour; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons cayenne pepper; 2 teaspoons kosher salt; 2 teaspoons fresh ground black pepper; 18 ounces crisp beer, such as lager (2 1/4 cups) or 18 ounces pilsner beer (2 1/4 cups); vegetable oil, for frying

Servings: persons

BUTTERMILK SOAK
3 cups buttermilk
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
2 teaspoons cayenne pepper
4 lbs medium chicken wings, thighs and drumsticks
BEER BATTER
2 cups all-purpose flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
18 ounces crisp beer, such as lager (2 1/4 cups) or 18 ounces pilsner beer (2 1/4 cups)
vegetable oil, for frying

1
MAKE THE BUTTERMILK SOAK: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
2
MAKE THE BEER BATTER: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
3
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
4
In a large, deep skillet, heat 1 inch of oil to 350u00b0. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 350u00b0, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160u00b0; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

2196

kcal

Calories

157

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: BUTTERMILK SOAK, 3 cups buttermilk, 2 tablespoons kosher salt, 1 tablespoon fresh ground black pepper, and more.

Yes, Beer Battered Fried Buttermilk Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer Battered Fried Buttermilk Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions