Crispy Buttermilk Fried Chicken
Chicken pieces soaked in buttermilk and dredged in seasoned flour for a crunchy finish.
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Ingredients
- 3 pounds Chicken pieces (thighs, drumsticks, and breasts)
- 2 cups Buttermilk
- 1 tablespoon Hot sauce
- 3 cups All-purpose flour
- 1/2 cup Cornstarch
- 2 teaspoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1/2 teaspoon Cayenne pepper
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 quart Peanut oil or vegetable oil for frying
Instructions
- 1
In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours or overnight.
- 2
In a separate large shallow dish or heavy-duty paper bag, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- 3
Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture until fully coated.
- 4
Place the coated chicken on a wire rack and let it rest for 15-20 minutes; this helps the coating stick and prevents it from falling off during frying.
- 5
Fill a large cast-iron skillet or Dutch oven with about 2 inches of oil and heat to 350°F (175°C).
- 6
Carefully place 3-4 pieces of chicken in the hot oil, being careful not to overcrowd the pan, which would drop the temperature too low.
- 7
Fry the chicken for 12-15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
- 8
Drain the fried chicken on a clean wire rack over a baking sheet to maintain crispiness, and season with an extra pinch of salt while hot.
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