Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 3.3 lb (1.5kg) whole chicken (cut into pieces, or use individual bone-in, skin-on pieces); 2 cups (500ml) buttermilk; 1 tsp each paprika, cayenne pepper, white pepper, and onion powder (for the wet mix); salt (for the wet mix); 2.5 cups (375g) plain/all-purpose flour; 1 tbsp paprika (for the dry mix); 2 tsp each oregano and baking powder; 1.5 tsp salt (plus extra to sprinkle at the end); 1 tsp each onion powder, garlic powder, and cayenne pepper (for the dry mix); 1/2 tsp black pepper; 3-4 cups (750ml-1L) vegetable oil (or as needed for deep frying)

Extra crispy buttermilk-marinated fried chicken with a well-seasoned, flaky coating.

INGREDIENTS

6 SERVINGS

3.3 lb (1.5kg)whole chicken, cut into pieces, or use individual bone-in, skin-on pieces
2 cups (500ml)buttermilk
1 tsp eachpaprika, cayenne pepper, white pepper, and onion powder, for the wet mix
salt, for the wet mix
2.5 cups (375g)plain/all-purpose flour
1 tbsppaprika, for the dry mix
2 tsp eachoregano and baking powder
1.5 tspsalt, plus extra to sprinkle at the end
1 tsp eachonion powder, garlic powder, and cayenne pepper, for the dry mix
1/2 tspblack pepper
3-4 cups (750ml-1L)vegetable oil, or as needed for deep frying

INSTRUCTIONS

5 STEPS

Combine the wet mix ingredients with the chicken in a bowl, ensuring it's fully coated. Cover and marinate in the fridge for a minimum of 4 hours (up to 24). Remove at least 30 minutes before frying to bring to room temperature.
240 MINwhole chicken · buttermilk · paprika, cayenne pepper, white pepper, and onion powder · salt
Combine the dry mix ingredients in a shallow bowl or tray. Dip each piece of chicken into the mix, fully coating every part. This creates the flaky texture that makes the chicken extra crispy. Place on a tray and repeat with the remaining chicken.
plain/all-purpose flour · paprika · oregano and baking powder · salt · onion powder, garlic powder, and cayenne pepper · black pepper
Heat enough oil to comfortably cover the depth of your largest piece of chicken to about 350-356°F. The temperature will drop when the chicken goes in. Maintain it around 320°F over medium heat.
vegetable oil
In batches of 3 (4 max), gently lower the chicken into the oil. Deep fry until deep golden and cooked through to the center.
6–8 MIN
Place each piece on a wire rack lined with paper towels, and sprinkle with salt to draw out the last bit of moisture. The chicken is done when the juices run clear. Keep in mind it continues cooking slightly after coming out of the oil.

Notes

Makes about 12 pieces.
Marinate the chicken in the buttermilk mixture for a minimum of 4 hours, up to 24 hours, in the fridge.
Bring the chicken to room temperature for at least 30 minutes before frying. Frying cold chicken causes it to seize up and turn chewy.
Cut the breast in two and the wings in half so all pieces cook at an even rate; wings cook faster, so consider frying them separately.

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