This buttermilk fried chicken recipe is full of all the tips you need to prepare EXTRA crispy fried chicken. Once you try, you won't make it any other way!
Extra crispy fried chicken
I hope we all agree that the best fried chicken is appetizingly tender on the inside, shattered crunchy tooth and flake on the outside and full of flavor. This recipe will give you exactly that.
I entered this post with everything you need to know to get the perfect fried chicken, so let's start from the beginning.
Which chicken cut to use for fried chicken?
I always take a whole chicken and cut it, just because I like the variety. This post will already be long as it is, so I won't add a tutorial on how to do it, but if you don't know how to cut a whole chicken for fried chicken, watch this video.
From this, you will get 10-12 pieces of chicken (depending on whether you split the wing in two or not, here I do).
If you choose not to use a whole chicken, use only a variety of different cuts, such as half thigh and half thigh.
Make sure to use bone in leather chicken. This will result in the crispest / juiciest fried chicken.
The absolute key to making a tender and crispy fried chicken is using a buttermilk marinade. Marinating the chicken in a (seasoned) buttermilk makes the chicken soft and injects a great deal of flavor. Buttermilk penetrates the chicken and makes it flaky when you cover it with flour. The more flaked the chicken, the more crunchy it is!
How long to marinate chicken in buttermilk?
A minimum of 4 hours, to maximum of 24 hours. Personally I rarely marinate chicken for less than 12 hours, and I find that the longer you marinate the chicken the more tender it becomes. Some recipes suggest a minimum of 1 hour, but from experience, the same results are not obtained. Some recipes also suggest that the marinade stops being effective after 4 hours, but again, from experience, I tend to differ from this. Anyway, if you have problems preparing fried chicken why risk and reduce the marinating time !?
Fried Chicken Dressing
I divided this into wet dressing (chicken marinade with buttermilk) and dry dressing (flour dressing).
Buttermilk chicken marinade dressing
- Onion powder
- Garlic powder
- Cayenne pepper
- White pepper
This is similar to the flour seasoning, only with a few adjustments. Mainly the inclusion of White pepper. This gives you that classic KFC-style chicken taste, definitely don't skip this!
How to marinate chicken in buttermilk
- Pour the buttermilk into an appropriately sized bowl and add the dressing.
- Stir to combine.
- Add your chicken and cover completely.
- Pass the plastic wrap and let it marinate in the refrigerator for a minimum of 4 hours and up to 24 hours.
Dry rubbing of fried chicken
Once you've marinated the chicken, it's time to coat it with seasoned flour.
Shake some of the marinade, then cover the seasoned flour. Make sure you really rub the flour all over the chicken so that the meat is not visible at all. Too often I see people rolling the chicken dry rub a few times and finishing it. Make sure you really get into every crack.
Dry seasoning of fried chicken rub
- Onion powder
- Garlic powder
- Baking powder
- Cayenne pepper
- black pepper
using baking powder in fried chicken it is another crucial ingredient to obtain a crunchy coating. When the yeast hits the hot oil it creates many small air bubbles, which in turn create an airy and crunchy batter.
How to coat chicken with flour
- Add the seasoning to the flour and mix. I find it easier in a small tray, but you could also use a bowl.
- Shake a little buttermilk from the chicken and one by one in the dry dressing. You really get a lot of flour in every part of the chicken.
- Give the chicken a shake.
- Place on a tray ready for frying.
Of course, to get really crunchy chicken, it has to be fried.
Which oil to use for frying?
Do you want to use an oil with a high smoke point, which essentially means that it can go to high temperatures without turning into smoke. You also want a neutral flavored oil. We have already injected enough flavor into the chicken, so there is no need for a flavored oil. For this reason I use it vegetable or sunflower oil.
What temperature to fry the chicken?
You want to get oil around 350F / 175C. When you drop the chicken, it will drop to about 320F / 160calright then. To maintain that heat a medium flame should be fine. If it gets too hot simply pour a little oil to lower the temperature.
How long to fry the chicken?
Anywhere in between 10-15 minutes, depending on the chicken cut. That is, the wings will probably cook faster than chopsticks. The rind should be of an intense gold color and the interior white and hot. Work in batches of 3 (4 max) pieces at a time.
Once you have fried the chicken, put it on a wire rack to rest. The chicken will actually continue cooking from the residual heat.
From there, add a final sprinkling of salt to the chicken to extract the last bit of moisture from the batter for more crunchiness.
And there we have people! The perfect buttermilk fried chicken is yours for the taking.
I usually serve it with sriracha-lime mayr or blue cheese sauce. Why really, who can resist chicken wings with a dip in blue cheese !?
Someone, let's find out the recipe, right?
Easy buttermilk fried chicken
This buttermilk fried chicken recipe is full of all the tips you need to prepare EXTRA crispy fried chicken. Once you try it, you won't do it any other way!
Preparation time: 20 minutes Cooking time: 45 minutes Marinating time: 4 hours Total time: 1 hour 5 minutes Servings: 12 pieces Calories: 365 kcal
- 3.3lb / 1.5kg split chicken (see notes)
- 3-4 cups / 750 ml – 1 liter of vegetable oil, or as needed for frying (see notes)
- 2 cups / 500 ml of buttermilk
- 1 teaspoon each: paprika, cayenne pepper, white pepper, onion powder, garlic powder, salt
- 2.5 cups / 375 g of flour
- 1 tablespoon of paprika
- 2 teaspoons each: oregano, baking powder
- 1.5 teaspoons of salt, plus extra to sprinkle at the end
- 1 teaspoon each: onion powder, garlic powder, cayenne pepper
- 1/2 teaspoon black pepper
- In a bowl, mix the wet mixture with your chicken, making sure it is completely covered in the marinade. Cover and marinate in the refrigerator for an absolute minimum of 4 hours, but the longer the better (up to 24 hours). Remove at least 30 minutes before using it to bring to room temperature.
- In the meantime, combine all your dry mix. I find it simpler in a small tray, but you can also use a bowl. Dip a piece of chicken in the mix and cover it completely. Make sure you really get the mix all over the chicken. Place on a tray and repeat with the remaining chicken.
- Heat enough oil to comfortably cover the depth of your largest piece of chicken. Insert a piece of mixture, if it sizzles slowly upwards, you're good to go. You want the oil to be around 175c / 350f (it will drop when the hens come in, okay). Medium heat should achieve this.
- In batches of 3 (maximum 4), gently put the chicken in the oil. Fry for 6-8 minutes on each side or until they become golden and white through the center. (see notes). If you are not sure about frying, try a piece first. Place each piece on a wire rack at the end and sprinkle with salt to extract the last bit of moisture. Chicken should be boiling with clear flowing juices.
- Which chicken cut to use? – I always use a whole chicken as I like the variety. If you do, I recommend cutting your breasts in two, so everything is uniform in size. I also cut the wings in half and fried them separately (as they cook faster). If you don't want to use a whole chicken, just use it 10 pieces of your favorite cuts, such as thighs / chopsticks / wings and be sure to use it skin on the bones.
- Which oil to use for frying? – You want to use an oil with a high smoke point it's at neutral flavor. For this reason I use both vegetable or sunflower oil. Olive oil is not suitable for frying.
- How long to fry? – depends on the size of the cut, but anywhere between 10-15 minutes. When you drop the chicken into the oil, the temperature will drop 350F / 175C about 320F / 160c, so keep it at that temperature. The chicken is ready when the batter is golden brown and the inside is white with transparent dripping juices. The chicken will actually continue cooking once the oil is extracted due to overheating. Just make sure it's hot when you're stabbed.
- calories – this is really difficult to calculate as it is difficult to say how much oil and buttermilk are absorbed AND to know which chicken cuts you will use. This calculation is based on the use of chicken legs only, assuming that 1/2 cup of buttermilk sticks, 1 cup of flour sticks, 1 teaspoon of salt is absorbed and 2 teaspoons of thigh oil are absorbed. Calories per thigh. Take this calculation with a pinch of salt. Word pun.