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Buttermilk Fried Chicken

Crispy Buttermilk Fried Chicken Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 lb bone-in, skin-on chicken pieces
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 2 tsp kosher salt, plus extra for finishing
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp cayenne pepper
  • Vegetable oil, for frying

Method
 

  1. Soak the chicken in buttermilk and hot sauce in a covered container in the refrigerator for at least 4 hours or up to 12 hours.
  2. Whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne in a shallow bowl.
  3. Remove chicken from the buttermilk, dip once more in the liquid, then dredge in the flour mixture, pressing firmly to coat. Place on a rack for 15 minutes while the oil heats.
  4. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry the chicken in batches for 12 to 14 minutes, turning once, until golden and an instant-read thermometer reads 165°F (74°C).
  5. Drain on a wire rack over paper towels, season with extra salt, and rest 5 minutes before serving hot.

Notes

The 4-hour soak is the minimum for tenderness; overnight is even better. If your pieces are especially large, they may need a minute or two longer, but trust the thermometer over the timer.