Description
Enjoy the irresistible crunch of Buttermilk Fried Chicken, marinated for tenderness and coated for that perfect crispy bite. Ideal for family gatherings or a comforting weeknight dinner!
Ingredients
Scale
- For the Marinade:
- 4-6 pieces of chicken (legs, thighs, or breasts)
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- For the Coating:
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Vegetable oil for frying
Instructions
- Marinate the Chicken
In a large bowl, whisk together the buttermilk and spices. Add the chicken, ensuring it’s fully submerged. Cover and refrigerate for at least 4 hours or overnight. - Prepare the Coating
In a separate bowl, combine flour, cornstarch, and seasonings. Set up a breading station with the flour mixture and a plate for the coated chicken. - Bread the Chicken
Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess. For extra crunch, double-dip the chicken. - Fry the Chicken
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry chicken in batches for 10-12 minutes on each side or until golden brown and cooked through (internal temp should reach 165°F/74°C). Drain on a cooling rack. - Serve
Allow the chicken to rest for a few minutes before serving. Enjoy with your favorite sides! - Marinate the Chicken
In a large bowl, whisk together the buttermilk and spices. Add the chicken, ensuring it’s fully submerged. Cover and refrigerate for at least 4 hours or overnight. - Prepare the Coating
In a separate bowl, combine flour, cornstarch, and seasonings. Set up a breading station with the flour mixture and a plate for the coated chicken. - Bread the Chicken
Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess. For extra crunch, double-dip the chicken. - Fry the Chicken
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry chicken in batches for 10-12 minutes on each side or until golden brown and cooked through (internal temp should reach 165°F/74°C). Drain on a cooling rack. - Serve
Allow the chicken to rest for a few minutes before serving. Enjoy with your favorite sides!
Notes
- Marination is key! Allowing the chicken to soak overnight will enhance the flavor and tenderness.
- Fry in small batches to maintain oil temperature and achieve the perfect crispiness.
- Prep Time: 15 minutes (plus marination)
- Cook Time: 30 minutes
Nutrition
- Calories: 400 kcal
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Protein: 25g
- Cholesterol: 80mg