Description
Indulge in the crispy, flavorful goodness of Buttermilk Chicken with this easy-to-follow recipe. Marinated in buttermilk and a blend of spices, each bite is tender on the inside and delightfully crunchy on the outside.
Ingredients
Units
Scale
Marinade:
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon hot sauce (optional)
Chicken Coating:
- 4 boneless, skinless chicken breasts (or 6 thighs)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
Others:
- Oil for frying (such as vegetable or peanut oil)
Instructions
- Marinate the Chicken: Combine buttermilk, salt, pepper, garlic powder, onion powder, paprika, cayenne, and hot sauce. Add chicken, coat well, refrigerate for 4 hours.
- Prepare Coating: Whisk flour, cornstarch, baking powder, and paprika in a bowl.
- Coat the Chicken: Dredge marinated chicken in flour mixture until well-coated.
- Fry: Heat oil, fry chicken until golden and cooked through, about 6–8 minutes per side.
- Serve: Drain on a wire rack or paper towels. Serve hot.
Notes
- For extra crispy chicken, let dredged pieces rest for 10–15 minutes before frying.
- You can bake at 425°F (220°C) for 25–30 minutes on a wire rack over a baking sheet, flipping halfway.
Nutrition
- Serving Size: 1 piece
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
