Description
Crispy, flavorful fried chicken marinated in tangy buttermilk for tender, juicy results.
Ingredients
- 4 lb (≈1.8 kg) chicken pieces (thighs, drumsticks, wings)
- 3 cups buttermilk
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tsp cayenne pepper
- 2 cups all‑purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- Vegetable oil for frying
Instructions
- Whisk together buttermilk, salt, pepper, and cayenne; combine with chicken pieces and marinate in refrigerator for 2 to 8 hours.
- In a separate bowl, mix flour, onion powder, garlic powder, salt, and pepper.
- Remove chicken from marinade and dredge in seasoned flour until well coated.
- Heat oil in a deep skillet or pot to about 325–350 °F (160–175 °C).
- Fry chicken in batches until golden brown and cooked through (internal temperature ≥ 165 °F / 74 °C), turning as needed.
- Drain on a rack or paper towels before serving.
Notes
- Double dredging (dip back into buttermilk then flour again) yields extra crispy crust.
- Maintain oil temperature to avoid greasy or burnt coating.
- You can soak chicken overnight for even more flavor and tenderness.
Nutrition
- Serving Size: 1 piece (approx.)
- Calories: Approx. 400 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg
