Description
Crispy golden Buttermilk Fried Chicken with a perfectly seasoned crust and juicy tender interior. Marinated in tangy buttermilk and coated in a flavorful flour mixture, this classic comfort dish delivers crunch and flavor in every bite.
Ingredients
Scale
- 3 pounds bone-in chicken pieces (thighs and drumsticks)
- 2 cups buttermilk
- 2 cups all purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- About 4 cups olive oil, for frying
Instructions
- Place chicken pieces in a large bowl and pour buttermilk over them. Add 1 teaspoon salt, mix gently, cover, and refrigerate for at least 4 hours or overnight.
- Heat olive oil in a large heavy pot to 350 degrees Fahrenheit.
- In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, remaining 1 teaspoon salt, black pepper, and baking powder.
- Remove chicken from buttermilk, allowing excess to drip off.
- Dredge each piece thoroughly in the flour mixture, pressing coating firmly onto the surface.
- Let coated chicken rest for 10 minutes before frying.
- Carefully lower chicken into hot oil in batches, frying 12 to 15 minutes and turning occasionally until golden brown and internal temperature reaches 165 degrees Fahrenheit.
- Transfer fried chicken to a wire rack and allow to rest for 5 minutes before serving.
Notes
- Maintain oil temperature at 350 degrees Fahrenheit for best results.
- Do not overcrowd the pot to ensure even cooking.
- Let chicken rest on a wire rack to keep crust crispy.
- Marinating overnight produces deeper flavor and tenderness.
Nutrition
- Serving Size: 1 piece
- Calories: 620
- Sugar: 2g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 9g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 160mg