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There’s something incredibly satisfying about biting into a piece of perfectly crispy fried chicken. This Buttermilk Fried Chicken recipe promises just that—juicy, tender meat encased in a crispy, flavorful crust. After much trial and error, I’ve crafted the ultimate recipe that guarantees you’ll never want to make fried chicken any other way. Let’s dive into the secret of making extra crispy fried chicken!
Why You’ll Love This Recipe
This recipe delivers on all fronts: incredible taste, perfect texture, and a delightful cooking process. It’s a tried and true method that results in the crispiest, juiciest chicken imaginable. Whether you’re a fried chicken aficionado or a complete novice, this recipe will win you over with its simplicity and deliciousness.
Kitchen Equipment You’ll Need
- Deep Pot & Tongs (for deep frying)
- Large Mixing Bowl & Cling Film (for marinating)
- Curved Tray or Large Flat Bowl (for dredging chicken)
- Sharp Knife & Chopping Board (if dicing up whole chicken)
- Kitchen Thermometer
- Cooling Rack & Paper Towels
Ingredients
Chicken
- 3.3 lb / 1.5 kg Whole Chicken, divided (or individual bone-in, skin-on pieces)
- 3–4 cups / 750 ml – 1 litre Vegetable Oil, or as needed for deep frying
Wet Mix
- 2 cups / 500 ml Buttermilk
- 1 tsp EACH: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt
Dry Mix
- 2.5 cups / 375 g Plain/All Purpose Flour
- 1 tbsp Paprika
- 2 tsp EACH: Oregano, Baking Powder
- 1.5 tsp Salt, plus extra to sprinkle at the end
- 1 tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper
- 1/2 tsp Black Pepper
Instructions
- In a bowl, combine the wet mix with your chicken, ensuring it’s fully coated by the marinade. Cover and allow to marinate in the fridge for a minimum of 4 hours, but the longer the better (up to 24 hours). Remove at least 30 minutes before you intend to use it to bring to room temperature.
- Meanwhile, combine all of your dry mix. Use a small tray or a shallow bowl for ease. Dip a piece of chicken into the mix and fully coat. Ensure every part is covered for extra crispiness. Place on a tray and repeat with the remaining chicken.
- Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Test the oil by dropping a piece of mixture in; if it slowly sizzles to the top, it’s ready. Maintain an oil temperature of 175C/350F – 180C/356F.
- In batches of 3 (4 max), gently place your chicken in the oil. Deep fry for 6-8 minutes on each side or until deep golden and cooked through. Test with one piece first if unsure.
- Place each piece on a wire rack with paper towels underneath when finished and sprinkle with salt. Ensure the internal temperature reaches 165F/75C.
Tips for Success
- Allow the chicken to marinate as long as possible for maximum flavor.
- Ensure the oil is at the right temperature before frying to achieve perfect crispiness.
- Don’t overcrowd the pot while frying to maintain oil temperature.
Additional Tips and Variations
- For an extra kick, add more cayenne pepper to the dry mix.
- Experiment with different spices like smoked paprika or chili powder for unique flavors.
Nutritional Highlights (Per Serving)
Calories: 450 | Protein: 35g | Carbohydrates: 15g | Fat: 28g
Frequently Asked Questions (FAQ)
Can I use boneless chicken? While bone-in chicken is recommended for juiciness, you can use boneless; just adjust the cooking time accordingly.
How do I store leftover fried chicken? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness.
Conclusion
This Buttermilk Fried Chicken is a true game-changer in the world of fried chicken recipes. Try it out, and you’ll be amazed by the results. I can’t wait to hear about your adventures in the kitchen and how this recipe turned out for you. Don’t forget to share your experiences!
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