Description
A classic buttermilk fried chicken recipe featuring a flavorful marinade and a crispy, flaky coating. The chicken is marinated in a spiced buttermilk mixture, then coated in a seasoned flour blend and deep-fried until golden brown and juicy inside. Perfect for a comforting meal that yields 12 servings.
Ingredients
Chicken and Marinade
- 3.3 lb / 1.5 kg Whole Chicken, divided into pieces (or individual bone-in skin-on pieces)
- 2 cups / 500 ml Buttermilk
- 1 tsp Paprika
- 1 tsp Cayenne Pepper
- 1 tsp White Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
Coating
- 2.5 cups / 375 g Plain / All Purpose Flour
- 1 tbsp Paprika
- 2 tsp Oregano
- 2 tsp Baking Powder
- 1.5 tsp Salt, plus extra for sprinkling
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 1 tsp Black Pepper
Frying
- 4 cups / 1 litre Vegetable Oil, or as needed for deep frying
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk with paprika, cayenne pepper, white pepper, onion powder, garlic powder, and salt. Add the chicken pieces and ensure each piece is fully coated in the marinade. Cover and refrigerate for a minimum of 4 hours, preferably up to 24 hours for maximum flavor and tenderness. Remove the chicken from the fridge at least 30 minutes before frying to bring to room temperature, preventing toughness during frying.
- Prepare the Coating: In a shallow dish or tray, mix together the flour, paprika, oregano, baking powder, salt, onion powder, garlic powder, cayenne pepper, and black pepper. Dip each piece of marinated chicken into the dry flour mix, ensuring every part is thoroughly coated. For extra crunchiness, press the coating onto the chicken to create craggier, flaky textures. Place coated pieces on a wire rack to rest while you prepare the oil.
- Heat the Oil: Pour enough vegetable oil into a deep frying pan or deep fryer to fully submerge the chicken pieces. Heat the oil to approximately 175°C (350°F) to 180°C (356°F). To test, drop a bit of the coated flour mixture into the oil; it should slowly rise to the surface with a gentle sizzle. Maintain a medium heat to keep the temperature stable, allowing for a slight temperature drop when adding chicken.
- Fry the Chicken in Batches: Carefully add 3 to 4 pieces at a time into the hot oil, grouping similar pieces together (thighs with thighs, drums with drums) to ensure even cooking. Fry for 5 to 8 minutes on each side or until the chicken is golden brown and cooked through. Avoid moving the chicken during the first few minutes to allow the batter to firmly adhere. Monitor the oil temperature, adjusting heat to maintain about 160°C (320°F) while frying and bringing back to 175°C (350°F) before adding each new batch.
- Drain and Season: Remove the fried chicken pieces and place them on a wire rack lined with paper towels to drain excess oil. While still hot, sprinkle additional salt over the chicken to enhance seasoning and draw out moisture. The chicken should be piping hot with clear juices and an internal temperature of at least 75°C (165°F) to ensure safe consumption.
Notes
- For best results, use bone-in, skin-on chicken pieces to retain juiciness and flavor.
- Bringing the chicken to room temperature before frying prevents the meat from seizing and becoming chewy.
- Maintaining proper oil temperature is crucial for evenly cooked, crispy fried chicken.
- The cooking time depends on the size of the chicken pieces; verify doneness by checking internal temperature.
- Allow the coating to rest on a wire rack before frying to develop a flakier texture.
- Use a thermometer to monitor oil temperature for consistent frying results.
