Description
Crispy, flavorful buttermilk fried chicken that’s tender and juicy, perfect for any occasion.
Ingredients
- 4 pieces of chicken (legs or thighs)
- 2 cups buttermilk (or substitute 2 cups milk + 2 tbsp lemon juice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon cayenne pepper (optional)
- Oil for frying (such as vegetable or canola)
Instructions
- Whisk buttermilk, salt, black pepper, garlic powder, and paprika in a large bowl.
- Submerge the chicken in the buttermilk. Cover and refrigerate for at least 2 hours, preferably overnight.
- Combine the flour and cayenne pepper in another bowl and stir to blend.
- Heat oil in a large skillet over medium-high heat until it reaches 325–350°F (160–175°C).
- Remove one piece of chicken from the buttermilk, dredge it in the seasoned flour, and press gently to adhere.
- Add the chicken to the hot oil, skin-side down, and fry in batches.
- Fry until golden brown and cooked through, about 15–20 minutes, turning occasionally.
- Transfer to a wire rack or paper towels to drain for a few minutes and let rest before serving.
Notes
For best results, marinate overnight. Use bone-in pieces for more flavor and juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American