Crispy Buttermilk Fried Chicken

This Crispy Buttermilk Fried Chicken is the perfect balance of tender, juicy meat and a golden, crunchy exterior. Marinated in a flavorful buttermilk mixture with a kick of hot sauce, the chicken absorbs all the flavors while staying moist inside. The seasoned flour coating creates that satisfying crunch, making each bite irresistible. Whether you’re enjoying it on its own or in a sandwich, this recipe will leave everyone coming back for more!

Ingredients

For the Buttermilk Soak:

• 1 ½ lb boneless, skinless chicken breasts

• 1 cup buttermilk

• 1 large egg

• 1 tbsp hot sauce

• 2 tsp salt

For the Coating:

• 1 cup all-purpose flour

• 1 tsp salt

• ½ tsp celery salt

• 2 tsp garlic powder

• 2 tsp paprika

• 1 tsp ground white pepper

For Frying and Garnish:

• Oil for frying

• Fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Buttermilk Marinade

In a large bowl, whisk together the buttermilk, egg, 1 tablespoon of salt, and hot sauce until smooth and well combined. This marinade will tenderize the chicken and infuse it with flavor.

Step 2: Marinate the Chicken

Add the boneless, skinless chicken breasts to the buttermilk marinade. Ensure the chicken is fully submerged. Cover the bowl and refrigerate for at least 1 hour (or up to overnight) for more tender and flavorful chicken.

Step 3: Heat the Frying Oil

Pour at least 2 inches of oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the right temperature for frying, which is key to achieving perfectly crispy chicken.

Step 4: Make the Seasoned Flour Coating

In a separate bowl, whisk together the flour, 1 teaspoon salt, white pepper, celery salt, garlic powder, and paprika. This seasoned flour coating will give the chicken its signature crispy crust.

Step 5: Bread the Marinated Chicken

Remove the marinated chicken breasts from the buttermilk mixture, letting any excess liquid drip off. Dredge each chicken breast in the seasoned flour mixture, coating it completely on all sides. Shake off any excess flour before frying.

Step 6: Fry the Chicken

Carefully place the breaded chicken breasts into the hot oil, making sure not to overcrowd the pot. Fry for 15-20 minutes, flipping occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C). Once done, transfer the chicken to a plate lined with paper towels or a wire rack to drain excess oil.

Step 7: Garnish and Serve

Once the chicken has drained, garnish with freshly chopped parsley for a burst of freshness. Serve immediately with your favorite sides, or use the fried chicken in a sandwich for maximum enjoyment.

Servings and Timing

• Servings: 4 servings

• Prep Time: 25 minutes

• Cook Time: 30 minutes

• Total Time: 55 minutes

Variations

• Spicy Version: For an extra kick, increase the amount of hot sauce in the buttermilk soak or sprinkle some cayenne pepper into the flour mixture.

• Gluten-Free Option: Use a gluten-free flour blend instead of regular flour to make this recipe gluten-free.

• Chicken Thighs: Use boneless, skinless chicken thighs instead of breasts for a juicier result.

• Buttermilk Ranch: Add a tablespoon of ranch seasoning mix to the flour coating for a different flavor profile.

Storage/Reheating

• Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the chicken on a wire rack in a preheated 375°F (190°C) oven for about 10-12 minutes to restore crispiness.

FAQs

1. Can I use bone-in chicken?

Yes, you can use bone-in chicken pieces such as drumsticks or thighs. Just make sure to adjust the frying time to ensure the chicken cooks all the way through (around 25-30 minutes).

2. Can I make the marinade ahead of time?

Yes, you can prepare the marinade a day ahead and store it in the fridge. Just be sure to marinate the chicken for at least 1 hour before frying.

3. Can I freeze the fried chicken?

Yes, you can freeze the fried chicken after it has cooled. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag for up to 3 months. To reheat, bake in the oven to maintain the crispiness.

4. How can I make the chicken crispier?

To ensure extra crispy chicken, make sure the oil is at the correct temperature (350°F/175°C) and don’t overcrowd the pot when frying.

5. Can I make this recipe in the oven instead of frying?

Yes, you can bake the breaded chicken at 400°F (200°C) for about 25-30 minutes, flipping halfway through, but it won’t have the same crispy texture as fried chicken.

6. Can I use a different type of hot sauce?

Yes, you can use any hot sauce you prefer. For a milder version, use a less spicy sauce, or for a more intense kick, use a hotter variety.

7. How can I tell when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature in the thickest part of the chicken.

8. Can I add other seasonings to the flour mixture?

Feel free to experiment with other seasonings like onion powder, paprika, or cayenne pepper for different flavor profiles.

9. Can I use a deep fryer instead of a pot?

Yes, you can use a deep fryer for more even cooking. Just make sure the oil temperature stays around 350°F (175°C).

10. Can I make this recipe with turkey instead of chicken?

Yes, you can substitute turkey breast or turkey thighs in this recipe. The cooking time may vary slightly depending on the thickness of the meat.

Conclusion

This Crispy Buttermilk Fried Chicken is the perfect dish for any fried chicken lover. The tender, juicy chicken is marinated in a flavorful buttermilk soak, then coated in a seasoned flour mixture and fried to golden perfection. Whether you serve it on its own, in a sandwich, or with your favorite sides, it’s sure to be a hit with everyone at the table. Enjoy!

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