Crispy fried buttermilk chicken

I love crispy fried chicken. Making it myself however? Not really a fan. But the results are so worth it once it’s over. Crispy fried chicken goes with everything in my opinion. So it’s really important to know how to make it as a young adult. This chicken is soaked in a well seasoned in a buttermilk marinade overnight and that’s what makes it so tasty. I used six chicken pieces but this recipe accommodates up to 12 pieces of chicken.

Refrigerating the chicken for at least 2 hours in the buttermilk marinade is what will give the chicken lots of flavor. The coating is extra crispy thanks to the addition of cornstarch. Cornstarch prevents gluten development, absorbs moisture from the coating. However, you shouldn’t use too much cornstarch or else your chicken will be rock hard. You can read more on why cornstarch is great for fried chicken here.

You can totally eat this solo with some barbecue sauce. But I highly recommend serving this with some baked mac and cheese or fried rice. This recipe used 4 split legs but you can use up to 6 legs. Drizzle the hot chicken with honey for the ultimate razzle dazzle.

Crispy fried buttermilk chicken

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Servings: 8 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Rating: 5.0/5

( 1 voted )

Ingredients

1 kg/2.2 lbs chicken legs, skin removed (about 3-4 chicken legs)

3 cups cooking oil

 

Buttermilk marinade

1 cup buttermilk

2 large eggs

1 tablespoon table salt

1 tablespoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon dried parsley or thyme

 

Coating

2 cups all-purpose flour

2 tablespoons cornstarch

1 tablespoon table salt

1 tablespoon cayenne pepper

1 tablespoon dried parsley

1 tablespoon onion powder

Instructions

1. Cut the chicken legs into the drumstick and the thigh.
2. Whisk the buttermilk ingredients together in a large mixing bowl and place the chicken parts into this bowl.
3. Wrap the top the bowl with cling wrap and refrigerate for at least 2 hours or overnight.
4. When you're ready to fry the chicken, heat the oil in a large frying pan (I usually use a 10 inch skillet) until it reaches 350F/175C.
5. Whisk the coating ingredients together in a large bowl. Then dip a few pieces marinated chicken at a time into this coating bowl and fry for 8-9 minutes on each side.
6. Once each chicken is done, let it cool on a wire rack. Avoid paper towels because the trapped steam beneath the hot chicken might make it soggy.
7. You can eat this solo or serve it up with mac and cheese.