american-buttermilk-fried-chicken

Chicken Recipe Collection

American Buttermilk Fried Chicken

Fried chicken can be intimidating — it's hard to know when the inside is done, and there's nothing worse than biting into a golden, crispy drumstick, only to get a cold, pink interior. But the buttermilk marinade on this is key — it means that you can fry at a medium temperature for quite a while, and the chicken won't dry out, which will leave you with a perfect crunch and delicious, juicy interior.

Ingredients

for 3 servings

  • 6 bone-in chicken drumsticks and thighs

MARINADE

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 2 cups buttermilk(480 mL)

BREADING

  • 2 cups all-purpose flour(250 g)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • neutral oil, for frying

Directions

Preparation

  1. In a large bowl, combine the chicken drumsticks and thighs, salt, black pepper, oregano, paprika, white pepper, garlic powder, and buttermilk. Stir to make sure each piece of chicken is coated evenly, then cover with plastic wrap and marinate in the refrigerator for about 1 hour.
  2. In a separate large bowl, combine the flour, salt, black pepper, paprika, garlic powder, and cayenne.
  3. Fill a large, deep skillet halfway with oil and heat over high heat until the temperature reaches 350°F (180°C).
  4. Remove the chicken pieces from the marinade and roll in the flour mixture to coat completely, shaking off any excess.
  5. Fry 3 pieces of chicken at a time in the hot oil, turning a few times for even browning, for 15–20 minutes, until the breading is dark golden brown. The oil temperature should drop to about 320°F (160°C). Transfer the chicken to paper towels or a wire rack to drain and cool for 10–15 minutes before serving.
  6. Enjoy!