Buttermilk Fried Chicken
Buttermilk Fried Chicken features crispy, golden-brown skin and juicy, tender meat infused with flavor from a buttermilk marinade, perfect for any gathering.
Ingredients
For the Marinade
- 2 cups Buttermilk Keeps the chicken tender and moist.
- 1 tbsp Tabasco Sauce Adds a kick without being too spicy.
- 1 tbsp Worcestershire Sauce Deepens flavor.
- 1 tbsp Kosher Salt Essential for seasoning.
- 1 tsp Black Pepper For a touch of heat.
- 4 pieces Chicken Pieces (wings, legs, thighs, or breasts) Choose your favorite cut!
For the Coating
- 1 cup All-Purpose Flour Creates that irresistible crispy coating.
- 1 cup Cornstarch Helps achieve an extra-crisp texture.
- 1 tbsp Smoked Paprika Adds a hint of smokiness.
- 1 tsp Onion Powder Enhances flavor.
- 1 tsp Garlic Powder Enhances flavor.
- 1/2 tsp Cayenne Pepper For those who love a little extra heat.
For Frying
- 2 cups Vegetable Oil For frying; can substitute olive oil, but choose a high smoke point.
Instructions
Preparation
- Pour buttermilk into a large bowl.
- Stir in Tabasco sauce, Worcestershire sauce, kosher salt, and black pepper.
- Add your chicken pieces to the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Cooking
- In a separate bowl, mix flour, cornstarch, salt, smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper.
- Heat vegetable oil in a large skillet over medium heat.
- Remove chicken from the buttermilk and dredge each piece in the flour mixture. Shake off excess flour.
- Fry the chicken in hot oil until golden brown, about 7-10 minutes per side.
Serving
- Once cooked, place the chicken on a wire rack to drain excess oil.
- Serve hot and enjoy the crispy, juicy goodness!
Notes
For an even crispier coating, double-dip; use a thermometer to maintain oil temperature at 350°F. Store cooked chicken in an airtight container for up to 3 days in the fridge.