Buttermilk Fried Chicken: Crispy, Juicy, and Irresistibly Delicious

 

 

 

 

 

 

 

Ingredients:

4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
Salt and black pepper to taste
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika ️
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional) ️
Vegetable oil, for frying ️

Directions:

Season the chicken thighs and drumsticks generously with salt and black pepper.
Place the seasoned chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
Remove the chicken from the buttermilk, allowing any excess to drip off.
Dredge each chicken piece in the seasoned flour mixture, shaking off any excess.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Carefully place the chicken pieces in the hot oil, skin-side down, making sure not to overcrowd the pan. You may need to fry the chicken in batches.
Fry the chicken for about 10-12 minutes on each side, or until golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil.
Allow the chicken to rest for a few minutes before serving.
Serve Chef John’s Buttermilk Fried Chicken hot and enjoy the crispy, juicy goodness!

Prep Time: 10 minutes (plus marinating time)
Cook Time: 20-25 minutes
Total Time: 30-35 minutes (plus marinating time)
Serves: 4