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 salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 20g (Sugars: 1g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces and buttermilk. Ensure all the chicken is coated in the buttermilk. 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, salt, and black pepper.
3. 3.
   Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to adhere the coating.
4. 4.
   Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan.
5. 5.
   Fry the chicken for about 15-20 minutes, turning occasionally, until it reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
6. 6.
   Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Allow it to rest for a few minutes before serving.

Treat your ingredients with care...

• Buttermilk — The acidity in 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.

Tips & Tricks

• For an extra crispy coating, double-dip the chicken in the flour mixture after the initial coating.
• Use a thermometer to ensure the oil is at the correct temperature for frying.
• Allow the fried chicken to rest for a few minutes before serving to retain its juiciness.
• Experiment with adding different spices to the flour mixture, such as cayenne pepper for a spicy kick or dried herbs for added flavor.
• Serve the Crispy Buttermilk Fried Chicken with a side of homemade coleslaw for a classic pairing.

Serving advice

Serve the Crispy Buttermilk Fried Chicken hot, alongside your favorite dipping sauces like barbecue sauce, honey mustard, or ranch dressing. Accompany it with classic sides like mashed potatoes, cornbread, and collard greens for a complete Southern-inspired meal.

Presentation advice

Arrange the golden-brown fried chicken pieces on a platter, garnished with fresh herbs like parsley or chives for a pop of color. Serve it family-style, allowing everyone to help themselves to the deliciously crispy chicken.