Crispy Buttermilk Fried Chicken
Southern-style fried chicken brined in spiced buttermilk for juicy meat and double-dredged for an ultra-crispy, golden crust.
Equipment
Ingredients
Brine
buttermilk
500 ml
paprika
15 g
garlic powder
10 g
onion powder
10 g
salt
10 g
black pepper
5 g
Chicken
chicken pieces
1.5 kg
Coating
all-purpose flour
300 g
paprika
10 g
garlic powder
5 g
onion powder
5 g
salt
10 g
black pepper
5 g
Frying
sunflower oil
1500 ml
Instructions
Prepare the buttermilk brine
Combine buttermilk with spices to create a tangy marinade.
Marinate the chicken
Submerge chicken pieces in the buttermilk brine and refrigerate for at least 4 hours or overnight.
Prepare the seasoned flour
Mix flour with paprika, garlic powder, onion powder, salt, and pepper for the coating.
Double-dredge the chicken
Remove chicken from brine, letting excess drip off, then coat thoroughly in seasoned flour, dip back into brine, and dredge again for an extra-crispy crust.
Heat the frying oil
Heat sunflower oil in a deep pot or wok to 175°C.
Fry the chicken
Fry chicken in batches until golden brown and internal temperature reaches 75°C, about 12-15 minutes per batch.
Drain and rest
Remove chicken to a wire rack or paper towels and let rest 5 minutes before serving.
Storage
Reheat in oven to restore crispiness; avoid microwave.
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