Crispy Buttermilk Fried Chicken

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes (for cooling)

Total Time: 45 minutes

Servings: 4-6

Ingredients:

• 1.5 lbs (680g) chicken pieces (thighs and/or drumsticks)
• 1 cup (240ml) buttermilk
• 1 cup (120g) all-purpose flour
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper
• 1/2 teaspoon (2.5g) paprika
• 1/4 teaspoon (1.25g) garlic powder
• Vegetable, peanut, or canola oil for frying (about 4 cups or 960ml)

Steps to Cook:

1. Prep the Chicken: a. Place the chicken pieces in a large bowl and pour the buttermilk over them, making sure they are fully submerged. b. Cover the bowl and refrigerate for at least 30 minutes, or up to 12 hours.

2. Prepare the Breading: a. In a shallow bowl, whisk together the flour, salt, black pepper, paprika, and garlic powder.

3. Heat the Oil: a. In a large, heavy-bottomed pot or Dutch oven, pour the oil to a depth of 3-4 inches (7.5-10cm). b. Heat the oil to 350°F (175°C) over medium-high heat. Use a deep-fry or candy thermometer to monitor the temperature.

4. Bread the Chicken: a. Remove the chicken pieces from the buttermilk one at a time, allowing any excess to drip off. b. Dredge the chicken in the seasoned flour, pressing gently to help the coating adhere. c. Shake off any excess flour before carefully adding the chicken to the hot oil.

5. Fry the Chicken: a. Fry the chicken in batches, being careful not to overcrowd the pot, for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. b. Use a slotted spoon or tongs to transfer the fried chicken to a paper towel-lined plate or wire rack.

6. Allow to Cool: a. Let the fried chicken rest for 5-10 minutes before serving to allow the juices to redistribute.

Cook’s Note:

• The choice of oil for deep frying is crucial for achieving the best results. Vegetable, peanut, or canola oil are all excellent options as they have high smoke points, allowing the oil to be heated to the necessary temperature for deep frying without burning or imparting unwanted flavors.
• Buttermilk is the key to creating a crispy, flavorful coating on the chicken. The acidity in the buttermilk helps to tenderize the meat and the proteins in the buttermilk contribute to the crispiness of the breading.
• Frying the chicken in batches is important to maintain the optimal oil temperature and prevent the chicken from steaming or becoming soggy.
• Letting the fried chicken rest for a few minutes before serving allows the juices to redistribute, resulting in juicier, more flavorful chicken.

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