sticky buttermilk fried chicken

Crunchy & sticky! Southern fried chicken. An amazing mahogany sauce that takes sticky fried buttermilk chicken to another level! And, easy!

Grandma’s Buttermilk Fried Chicken Recipe

Yep, this is a new twist on Grandma’s buttermilk fried chicken. This recipe includes a sassy sticky sauce!

Chicken in Buttermilk Marinade

What’s the big deal about buttermilk and chicken? 

Well, soaking the chicken or another kind of meat in buttermilk helps tenderize the meat. Rather than using more harsh acids like lemon juice or vinegar, which can dry out meat, the buttermilk helps keep your chicken nice and juicy plus more tender! 

Crispy Buttermilk Chicken

You want to fry crispy chicken. And, to get that crisp and crunch, you have to make sure your oil is just right Not too high. Not too low. For more detailed guidelines on crispy fried buttermilk chicken, check out Chefworks. Their nine common mistakes frying chicken can help guide you. 

I heat my oil in my skillet to 350. You can do the flour ‘flick’ test, unscientific. Just flick some flour in the hot oil and if it sizzles, it’s ready. However, you might want to use the proper oil thermometer to check the temperature before putting in your chicken. 

Here are a few options for thermometers. Very handy tools for your kitchen!

 

Korean Fried Chicken

Now don’t confuse this recipe with Korean fried chicken, but there are some similarities. Yes, KFC (not Kentucky Fried Chicken!) is super popular in Asia. The process is the key to making this spicy hot chicken. 

Korean fried chicken is double deep fried then slathered with this sticky spicy and sweet sauce. 

In my opinion, the taste and the sensation is almost magical! It’s super delicious and addictive!

On another note, my recipe for Korean Udon Noodle Bowl is ahhhhhhmazing! OK, click click, cuz you’ll wanna make!! 

Sticky Chicken

My sticky chicken recipe is crunched up in just a little oil in a hot cast iron skillet. I’m not deep frying it or double dipping it. However, you could do both if you wish, but that will add some extra calories. You’ll need to go for a big run, walk, hike, bike, whatever. 

And, if you’re looking for more sticky. Let’s talk ribs! You’ll *swwwwooon* over my Sticky Almond Ribs! 

Recipe for Sticky Chicken

This recipe for sticky chicken gives you all you want. The crispy and crunchy of fried chicken that’s been also baked in a really hot oven. And, that glorious sticky. Now you can opt to keep the chicken crunchy by putting only a small drizzle of the sauce on and then serving more as a side for individual dipping. 

Chinese Style Chicken

Have you wondered why Chinese chicken is so tender? Well, there are some a few techniques that you can use. It’s called ‘velveting’ chicken. Some interesting ways to tenderize chicken include baking soda and egg whites. If you want to learn more, check out velveting chicken.

Here’s my Crispy Orange Chicken and I guarantee it’s juicy, spicy and tender! 

How to Make Fried Chicken

Fried chicken like fried fish isn’t a difficult culinary technique. The keys to success are the right seasoning for your dredging, buttermilk and your hot oil. I’ve fried a lot of chicken and fish in my lifetime. So these are my opinions only! 

Buttermilk Fried Chicken Recipe

We’re using a two-step frying technique in my recipe. The oil and frying, and I use a cast iron skillet and just enough hot oil to get that crisp and crunch, is the first step. Then we’ll drain the chicken that’s got the crisp outer crust and finish it oven in a hot oven uncovered. It’s almost like ‘air’ frying’! 

Fried Chicken Tenders

The great thing about this recipe is that you can use different cuts of chicken. You’ll, for sure, adjust the cooking time. For instance, if you’re using tenders, they’re going to flash oil fry in no time. Then you’ll pop in the oven for less time. Keep your handy thermometer on had to check for the finished internal temperature of 165. 

Southern Buttermilk Fried Chicken

If you’re making this more of a Southern buttermilk fried chicken, you can omit the sauce, but I’m telling you, you’ll be missing something divine! And, if you want to use bone-in, skin on cuts of chicken, again, you can, but just adjust your frying and baking times accordingly. 

Ree Drummond Fried Chicken

I must say there’s not much difference between my chicken frying recipe and Ree’s. Gosh, I so love her recipes. And, she’s such a nice person. You might not know that I interviewed her a few years back, just me, Ree, Ladd, and her youngest son, in a room talking! We were at the International Housewares Show in Chicago. What an honor that was to spend time with Ree.  Read that interview right here! 

sticky buttermilk fried chicken

Yield: Serves: 3

Print

Ingredients

• Preheat oven to 400
• CHICKEN PREP:
• 3 chicken breast filets, skinless
• 1 cup buttermilk
• 1 cup flour, all-purpose
• 1 Tbl. cajun seasoning
• ¾ cup oil
• STICKY SAUCE:
• 1 cup apricot jam, can use orange marmalade
• ¼ cup soy sauce
• ½ cup orange juice, can substitute pineapple juice
• 1 tsp. garlic, minced
• 1 tsp. black pepper
• ½ tsp. red chili flakes, optional

Instructions

1. Put buttermilk in a medium mixing bowl with the chicken filets. Let them soak while you prepare the buttermilk coating.
2. Put the flour and Cajun seasoning in a pie plate. Mix together.
3. In a small sauce pan over medium heat, add the jam, soy sauce, juice, garlic and pepper. Add red chili flakes (optional) for more spice. Blend. Bring to simmering boil for about 15 minutes. Turn off heat.
4. Put the oil in a large cast iron skillet over medium high heat. Heat to about 350 to 365 degrees.
5. Using tongs remove one chicken breast from the buttermilk and shake off excess flour. Dredge in the flour on both sides. Place in the hot oil and fry on both sides about 2-3 minutes each to get a golden-brown crust. Repeat with the other pieces of chicken. Do not crowd in the skillet.
6. When crispy, remove to a baking dish. Finish cooking the chicken in a 400 preheated oven about 18-20 minutes or until 165 degrees internal temperature (thickest part of chicken filet).
7. Drizzle about 2-3 tablespoons of the sticky sauce over each piece of chicken. Serve the remaining sticky sauce as a side.

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