Description
A favorite cozy dish, this crispy buttermilk chicken is tender, juicy, and enveloped in a perfectly crispy coating.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil (for frying)
Instructions
- Marinate the chicken: In a large bowl, mix the buttermilk, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- Prepare for frying: Let the chicken rest at room temperature for about 30 minutes. Combine the flour and baking powder in another bowl.
- Dredge the chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing lightly for even coating. Shake off excess flour.
- Heat the oil: In a skillet or Dutch oven, pour enough vegetable oil to cover the bottom by 1/2 inch. Heat over medium-high until it reaches 350°F (175°C).
- Fry the chicken: Carefully add chicken, skin side down. Fry for about 7-10 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a wire rack to drain excess oil.
- Serve and enjoy: Let the chicken rest for a few minutes before serving. Enjoy hot with sides like mashed potatoes, coleslaw, or salad.
Notes
For best results, don’t rush marination. Monitor oil temperature while frying to avoid burning. Let the chicken rest after frying to maintain juiciness.
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American