Why Make This Recipe
Crispy Buttermilk Fried Chicken is a classic dish loved by many. It offers a delicious crunch and juicy meat that makes it perfect for any meal. The tanginess of the buttermilk combined with a well-seasoned crust makes it irresistible. Whether you are cooking for family or hosting friends, this recipe is sure to impress.
How to Make Crispy Buttermilk Fried Chicken
Ingredients:
- 8 chicken drumsticks or mixed chicken pieces
- 2 cups buttermilk
- 1 tbsp hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Oil for frying
Directions:
- In a large bowl, mix the buttermilk and hot sauce together. Add the chicken pieces and make sure they are well-coated. Marinate for at least 2 hours or overnight for the best flavor.
- In another bowl, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Remove chicken from the buttermilk mixture, letting the excess drip off. Dredge the chicken in the flour mixture, ensuring each piece is thoroughly coated.
- Fry the chicken in the hot oil for about 12-15 minutes, or until it is golden brown and fully cooked.
- Drain the chicken on paper towels to remove excess oil and serve hot.
How to Serve Crispy Buttermilk Fried Chicken
Serve Crispy Buttermilk Fried Chicken with your favorite sides such as coleslaw, mashed potatoes, or cornbread. It also goes well with dipping sauces like ranch or honey mustard for extra flavor. Enjoy it fresh out of the fryer for the best taste and texture!
How to Store Crispy Buttermilk Fried Chicken
If you have leftovers, you can store the fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes to restore its crispiness. Avoid microwave reheating as it can make the chicken soggy.
Tips to Make Crispy Buttermilk Fried Chicken
- Let the chicken marinate long enough in the buttermilk for maximum tenderness and flavor.
- Make sure the oil is hot before frying to ensure a crispy outer layer.
- Do not overcrowd the pan when frying, as this can lower the oil temperature and result in soggy chicken.
- For added crunch, consider double-dipping the chicken by repeating the dredging process.
Variations
You can experiment with the spices in the coating to suit your personal taste. Adding more cayenne can make it spicier, or you could add herbs like thyme or oregano for additional flavor. For a healthier version, try baking the chicken instead of frying it.
FAQs
1. Can I use chicken breast instead of drumsticks?
Yes, you can use chicken breasts or any part you prefer, but adjust the cooking time since breasts may cook faster.
2. How can I make the chicken extra crispy?
For extra crispiness, you can mix in some breadcrumbs with the flour, or dip the chicken in buttermilk and flour twice.
3. Can I use a different type of milk instead of buttermilk?
Yes, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes before using it.
Crispy Buttermilk Fried Chicken
Ingredients
Chicken and Marinade
- 8 pieces chicken drumsticks or mixed chicken pieces
- 2 cups buttermilk
- 1 tbsp hot sauce
Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
Frying
- Oil for frying Use vegetable or canola oil.
Instructions
Marinating Chicken
- In a large bowl, mix the buttermilk and hot sauce together. Add the chicken pieces and ensure they are well-coated. Marinate for at least 2 hours or overnight for best flavor.
Preparing Coating
- In another bowl, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Frying Chicken
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Remove chicken from the buttermilk mixture, letting excess drip off. Dredge the chicken in the flour mixture, ensuring each piece is thoroughly coated.
- Fry the chicken in the hot oil for about 12-15 minutes, or until golden brown and fully cooked.
- Drain the chicken on paper towels to remove excess oil and serve hot.