The Ultimate Classic Buttermilk Fried Chicken: A Homage to The Pioneer Woman
There are some culinary masterpieces that, in their purest form, should never be tampered with. For me, that timeless dish is fried chicken. After years of exploring various cuisines and experimenting with countless ingredients, I recently experienced a revelation: true buttermilk fried chicken, made exactly as it should be, without any exotic twists or gourmet additions. No panko crumbs, no garam masala, no five-spice, and certainly no cornflakes – just the straightforward, glorious simplicity of perfectly fried chicken. This delightful discovery is all thanks to my wonderful friend, Ree Drummond, affectionately known as The Pioneer Woman. Her very first cookbook, The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl, is a treasure trove of authentic, comforting dishes, and her fried chicken recipe stands out as a true culinary gem.
One of the most rewarding aspects of the blogging world is the deep sisterhood and genuine bonds that blossom among us. Ree is one of those cherished “bloggah-sistahs” who brings an infectious joy and down-to-earth spirit to any gathering. I recall evenings spent in hotel rooms, sharing cheap single-serve wine from a brown bag and chocolate candy, giggling late into the night. It’s a testament to the real connections forged through shared passions. It’s truly special that we both embarked on our book tours simultaneously, me navigating the bustling cities of the two coasts, while Ree, with her entire family in tow, crisscrossed the heartland of the U.S., spreading her unique brand of warmth and home cooking. Our parallel journeys, though geographically diverse, highlighted the shared adventure of bringing our culinary stories to the world.
If you’re fortunate enough to be in any of the cities where Ree and her family stopped during her book tour, I wholeheartedly urge you to seek her out. She radiates love, authenticity, and a captivating charm that’s simply irresistible. I promise you’ll leave with a smile on your face and a lightness in your heart, just as I always do after spending time with her. Her genuine spirit and love for people shine through in every interaction, making her book signings feel more like a friendly gathering than a formal event.
I made a solemn promise to Ree: I wouldn’t “ethnic-tize” her classic fried chicken recipe. In return, she vowed not to “country-tize” my Chinese Broccoli and Beef when she cooked from my book! It was a playful pact, but one I took to heart. And I’m incredibly proud to say that, despite the alluring temptations of my extensive spice drawer, I remained steadfast and true to my word. The result was a fried chicken that honored its roots, a testament to the beauty of a recipe perfectly executed without deviation. This experience reminded me that sometimes, the greatest culinary rewards come from respecting tradition and embracing simplicity.
Mastering Buttermilk Fried Chicken: A Step-by-Step Guide to Crispy Perfection
Creating this iconic dish is an art, but one that is surprisingly accessible with Ree’s foolproof method. The journey to the perfect bite begins long before the chicken hits the hot oil, ensuring every piece is infused with flavor and destined for supreme crispiness.
Preparation: The Buttermilk Bath and Breading Magic
The first secret to incredibly tender and flavorful fried chicken lies in the overnight buttermilk soak. This bath not only tenderizes the chicken but also infuses it with a subtle tang that complements the savory spices. When you’re ready to cook, allow the chicken to come to room temperature for about 30 minutes. This ensures more even cooking once it hits the heat.
Next, prepare your breading. In a spacious bowl, combine the all-purpose flour with a generous blend of seasoned salt, black pepper, dried thyme, paprika, and a touch of cayenne for that perfect subtle kick. The magic happens when you introduce a small amount of the reserved buttermilk and milk mixture into this seasoned flour. Instead of striving for a smooth batter, gently stir it with a fork until it forms a delightfully crumbly, shaggy mess.
This “shaggy” texture is not a mistake; it’s a deliberate technique that creates maximum surface area, translating directly into an unparalleled crisp, crunchy crust that shatter with every bite. The more irregular and textured the breading, the more “happy times” you’ll experience!
Now, take each piece of buttermilk-soaked chicken and generously coat it in this remarkable flour mixture. Don’t just “dip” the chicken; you want to actively press that flavorful flour into every nook and cranny. This firm pressing ensures a thick, adherent coating that will become your golden, crispy armor. Remember, in the world of fried chicken, more flour equals more happiness, more crunch, and ultimately, more deliciousness.
Before the frying begins, make sure your oil is properly heated. You’ll need about 1 1/2 inches of canola or vegetable oil in a deep skillet or Dutch oven. Aim for a temperature of 365°F (185°C). Once the oil is shimmering and ready, carefully add the chicken pieces, just a few at a time, to avoid overcrowding the pan. Crowding lowers the oil temperature, leading to greasy, less crispy chicken. Give each piece space to sizzle and transform.
Here’s another brilliant tip from Ree: cover the pan during the initial frying stage. This helps to trap heat and steam, ensuring the chicken cooks through without the exterior burning too quickly. I proudly used my trusty Lodge cast iron skillet for this, feeling quite “cowboy” myself! A good quality, heavy-bottomed pan like a Lodge is essential for even heat distribution and perfect frying results.
Fry the chicken for several minutes per side with the lid on, regularly checking for a golden-brown hue. Once a beautiful color is achieved, remove the fried chicken to a baking rack set over a baking sheet. This allows excess oil to drip away and keeps the crust from getting soggy. After all your chicken pieces have been fried to a perfect golden crisp, transfer the entire baking sheet to a preheated oven to finish cooking. This crucial final step guarantees that the chicken is cooked all the way through, juicy and tender on the inside, without risking over-browning or burning the skin. This two-stage cooking method is the secret to flawlessly cooked fried chicken every single time.
Do you see now how that “shaggy” breading leads to the highest form of culinary enlightenment? This is the essence of Buttermilk Fried Chicken: unplugged, unaltered, unethnic-tized, and ungourmet’d. It’s a taste of pure, unadulterated comfort food, a testament to the power of classic techniques and simple, quality ingredients.
A Heartfelt Thank You: The Children’s Enthusiastic Plea
The true measure of a dish’s success often lies in its ability to inspire. Directly after enjoying a magnificent buttermilk fried chicken dinner prepared using Ree’s recipe, my sons, Andrew and Nathan, were so thoroughly impressed that they felt compelled to write a letter to Mrs. Pioneer Woman herself. Their candid and humorous plea captured the irresistible charm of this meal.
Their letter began:
Dear Mrs. Pioneer Woman,
We love your buttermilk fried chicken. If you have any openings at The Pioneer Woman Ranch, we will come work for you if you feed us fried chicken every day. We aren’t cowboys, but we sure learn fast. I think we have the right skills and in fact our lives are very much the same as yours.
Their earnest arguments continued, comparing their urban lives to the rugged ranch existence:
You wrestle cattle. We wrestle and beat up each other:
We can brush your horsies like we brush our friend’s pet pot-bellied pig, Wilbur.
We’ll even scoop porch poop for you. We scoop poop from our hermit crab tank.
And if Oklahoma is anywhere near the ocean, we can even catch dinner.
BIG HUGS & LOVE,
ANDREW AND NATHAN
Their letter, filled with youthful optimism and an undeniable charm, truly highlights the profound impact that a truly delicious meal can have. It turns out, their creative application for ranch hand positions actually worked! Such is the power of good food and heartfelt words.
Pioneer Woman’s Buttermilk Fried Chicken Recipe
Ree shares three essential secrets for fried chicken perfection: First, an overnight buttermilk marinade ensures ultimate tenderness and flavor. Second, mixing a small amount of buttermilk into the flour creates a wonderfully “shaggy” breading, critical for maximum crispiness and an irresistible crunch. Finally, finishing the chicken in the oven after initial frying guarantees it’s cooked through to perfection without over-browning the skin.
This recipe generously serves 6-8 hungry ranch hands, so if you’re feeding normal city folk, you might consider halving the recipe!
Pin Recipe
Ingredients
- 2 cut-up fryer chickens (about 3-4 lbs each)
- 1 quart plus 1/4 cup buttermilk, divided
- 5 cups all-purpose flour
- 3 tablespoons seasoned salt (such as Lawry’s)
- 2 teaspoons black pepper
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste for heat)
- 1/4 cup whole milk
- canola or vegetable oil for frying (approximately 1 1/2 inches deep in your skillet)
Instructions
- In a very large bowl or two large freezer bags, place the cut-up chicken pieces with 1 quart of the buttermilk. Ensure all chicken is well coated. Refrigerate overnight for optimal tenderizing and flavor infusion. When you are ready to fry, remove the chicken from the bowl and let it sit on the counter for about 30 minutes to take the chill off. This helps with even cooking.
- Preheat your oven to 350°F (175°C). In a separate very large bowl, thoroughly stir together the flour, seasoned salt, black pepper, dried thyme, paprika, and cayenne. In a small bowl, whisk together the remaining 1/4 cup buttermilk and the 1/4 cup whole milk. Pour this milk mixture into the seasoned flour and use a fork to mix it until distinct small lumps form throughout. This creates the essential “shaggy” breading texture for maximum crispiness.
- Heat about 1 1/2 inches of canola or vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 365°F (185°C). Working in batches (3-4 pieces at a time to avoid overcrowding), thoroughly coat each buttermilk-soaked chicken piece with the prepared breading, pressing firmly to ensure it adheres well. Carefully add the breaded chicken to the hot oil. Cover the pan and fry for 5-7 minutes. Periodically check to make sure the chicken is not browning too quickly. Flip the chicken, cover the pan again, and cook for an additional 3-5 minutes. Continuously monitor the oil temperature to prevent burning. Remember, the chicken will finish cooking in the oven, so the goal here is a beautiful golden crust.
- As each batch of chicken is fried, remove it from the skillet and place it on a baking rack set over a baking sheet to drain any excess oil. Once all chicken pieces have been fried, transfer the baking sheet to the preheated 350°F (175°C) oven and bake for 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Serve immediately and enjoy the ultimate crispy, juicy fried chicken!