Crispy Buttermilk Fried Chicken 🍗
Golden, crunchy, juicy fried chicken that tastes like it came straight from a Southern kitchen. This crispy buttermilk fried chicken has a perfectly seasoned crust and tender, flavorful meat inside. If you love comfort food that’s crunchy, savory, and absolutely irresistible, save this recipe and tag someone who’d devour a plate with you!
Yield: 4 large servings
Ingredients:
• 2 lbs chicken pieces (drumsticks, thighs, or mixed)
• 2 cups buttermilk (480 ml)
• 1 tablespoon hot sauce (optional)
• 2 cups all-purpose flour (250 g)
• ½ cup cornstarch (60 g)
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (optional for heat)
• Vegetable oil for frying
How to make it:
- Place the chicken in a large bowl. Pour the buttermilk fried chicken marinade (buttermilk + hot sauce) over the chicken and cover. Refrigerate for at least 2 hours, or overnight for the juiciest fried chicken.
- In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating into the chicken for that thick crispy fried chicken crust.
- Place coated chicken on a rack and let it rest for 10–15 minutes. This helps the breading stick and creates a better crunch.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for about 12–15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire rack or paper towel-lined plate to drain.
Serve this crispy buttermilk fried chicken hot with biscuits, coleslaw, or mashed potatoes for the ultimate comfort meal.