Description
A delicious and crispy buttermilk fried chicken recipe that is perfect for any occasion.
Ingredients
- 3 pounds chicken pieces (legs, thighs, breasts, or a mix)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- Vegetable oil for frying
Instructions
- In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Shake off any excess flour.
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F. Carefully add the chicken pieces in batches, making sure not to overcrowd the pan.
- Fry for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
- Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
Notes
- For extra crispy chicken, double-dip by returning the dredged chicken to the buttermilk and then back to the flour mixture before frying.
- Try adding different spices to the flour mixture, such as dried herbs or lemon zest, for a unique flavor twist.
- Prep Time: 4 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 0g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg