Description
This crispy buttermilk fried chicken is golden, juicy, and full of savory flavor. Marinated in seasoned buttermilk and coated in a perfectly spiced flour mixture, it delivers a satisfying crunch with every bite.
Ingredients
- 2 lb chicken pieces (thighs, drumsticks, or boneless breast chunks)
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 4 to 5 cups vegetable oil or sunflower oil (for frying)
Instructions
- In a large bowl, mix buttermilk, salt, garlic powder, onion powder, paprika, and black pepper. Add chicken and coat well. Cover and refrigerate for at least 2 hours or overnight.
- In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to help it stick. Let rest on a tray for 10 minutes.
- Heat oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
- Fry chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown and cooked through (internal temp should reach 165°F/74°C).
- Transfer to a wire rack or paper towel-lined plate to drain. Let rest a few minutes before serving.
Notes
- Double-dip in buttermilk and flour for extra crunch.
- Omit cayenne for a milder version.
- Add herbs like thyme or oregano to flour for more flavor.
- Boneless chicken cooks faster; reduce frying time to 6–8 minutes.
- Reheat in the oven for best texture; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 410
- Sugar: 2g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
