Crispy Buttermilk Fried Chicken

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This crispy buttermilk fried chicken has a crunchy, golden crust with juicy, tender meat inside. It’s a classic comfort food that’s perfect for family dinners, game days, or any occasion that calls for delicious, crispy chicken.

Ingredients:

For the marinade:

  • 2 lbs chicken drumsticks (or thighs)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

For the coating:

  • 2 cups all-purpose flour
  • 1/4 cup cornstarch (for extra crunch)
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 2 teaspoons salt
  • 1 teaspoon black pepper

For frying:

  • Vegetable oil (such as canola or peanut oil)

Instructions:

  1. Marinate the chicken: In a large bowl, mix the buttermilk, hot sauce, salt, black pepper, and garlic powder. Add the chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
  2. Prepare the coating: In a shallow dish, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Coat the chicken: Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. Let the coated chicken rest on a wire rack for 10-15 minutes to help the crust set.
  4. Heat the oil: In a deep skillet or Dutch oven, heat 2-3 inches of oil to 350°F (175°C).
  5. Fry the chicken: Fry the chicken in batches for 12-15 minutes, turning occasionally until golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan to maintain oil temperature.
  6. Drain and serve: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Serve hot with your favorite dipping sauces.

Tips for Perfect Fried Chicken:

  • Use a thermometer: Keep the oil temperature consistent at 350°F (175°C) to achieve a crispy crust.
  • Don’t skip the cornstarch: It adds an extra crunch to the coating.
  • Rest the coated chicken: Allowing the chicken to rest after dredging helps the coating stick better.
  • Marinate overnight: For maximum flavor and tenderness, marinate the chicken overnight in the buttermilk mixture.

Prep Time: 15 minutes | Marinating Time: 4 hours | Cooking Time: 30 minutes | Total Time: 4 hours 45 minutes

Kcal: 480 kcal | Servings: 4 servings

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