Crispy Buttermilk Fried Chicken

Ingredients

• 4 pounds (1.8 kg) chicken pieces (legs, thighs, wings, or breasts) 4 pounds (1.8 kg) chicken pieces (legs, thighs, wings, or breasts)
• 2 cups (470 ml) buttermilk 2 cups (470 ml) buttermilk
• 2 cups (240 g) all-purpose flour 2 cups (240 g) all-purpose flour
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste) 1 teaspoon cayenne pepper (adjust to taste)
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces and buttermilk. Ensure that all the chicken pieces are well coated. Cover the bowl and refrigerate for at least 4 hours or overnight.
2. 2.
   In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. 3.
   Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to adhere the flour to the chicken.
4. 4.
   Heat vegetable oil in a deep skillet or Dutch oven to a temperature of 350°F (175°C).
5. 5.
   Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches for about 12-15 minutes, turning occasionally, until golden brown and cooked through.
6. 6.
   Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Crispy Buttermilk Fried Chicken hot and enjoy!

Treat your ingredients with care...

• Buttermilk — The acidity of buttermilk helps to tenderize the chicken and adds a tangy flavor. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Paprika — Choose a good quality paprika for the best flavor and color in the seasoned flour mixture.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or peanut oil, for frying. Make sure there is enough oil to fully submerge the chicken pieces.

Tips & Tricks

• For an extra crispy crust, double-dip the chicken pieces in the flour mixture after the initial coating.
• Allow the coated chicken to rest for a few minutes before frying to help the coating adhere better.
• Use a thermometer to ensure the oil is at the correct temperature for frying.
• Let the fried chicken rest on a wire rack instead of a paper towel to maintain its crispiness.
• For a spicier kick, increase the amount of cayenne pepper in the seasoned flour mixture.

Serving advice

Serve the Crispy Buttermilk Fried Chicken with classic sides like mashed potatoes, coleslaw, and cornbread for a complete Southern-style meal. Drizzle with hot sauce or serve with honey for dipping to add an extra layer of flavor.

Presentation advice

Arrange the golden-brown fried chicken pieces on a platter, garnished with fresh herbs like parsley or cilantro for a pop of color. Serve with lemon wedges on the side for a tangy touch.