Best Buttermilk Fried Chicken Recipe
Everybody loves fried chicken! We’re talking crispy, juicy, flavorful chicken. Whether you’re using drumsticks, wings, or breast, I’ve got you covered with this buttermilk coating full of crunchy ripples that you’re just dying to sink your teeth in. That first bite is what gets you and keeps you wanting more! With each bite, the rich infusion of paprika and a subtle kick from the hot sauce tantalize your taste buds. The outer crust, crisp and golden, encases the juicy, tender meat within, creating a harmony of textures and flavors. Furthermore, the double-dredging method ensures that the chicken retains its mouth-watering juiciness while offering an exterior that’s irresistibly crunchy.
Chicken pieces (wings, legs, thighs, or breast): The star of the dish. If desired, turkey or duck pieces can be used as an alternative. Buttermilk: Acts as a tenderizer, giving the chicken its soft and juicy texture inside. Yogurt or a mixture of milk with a touch of lemon juice can replace buttermilk in a pinch. Eggs: Helps in binding the flour to the chicken, ensuring an even and consistent crust. For an egg-free alternative, a flaxseed or chia seed mixture can be used. Paprika: Imparts a mild, smoky flavor to the chicken. For a different taste, smoked paprika or cayenne pepper can be used. Hot sauce: Adds a kick of spice and tanginess. Chili flakes or a dash of cayenne pepper can be used for a similar spicy effect. Salt & Pepper: Essential seasonings that heighten the natural flavors of the chicken. Feel free to adjust according to personal preference or explore with seasoned salts or freshly cracked peppercorns. Baking powder & Baking soda: Contribute to the crust’s crispiness by creating tiny bubbles when frying. If unavailable, you can skip these, though the texture might slightly vary. All-purpose flour: Provides the crunchy exterior of the chicken when fried. Gluten-free flour or cornstarch can be used for those with dietary restrictions. Vegetable oil: Used for frying, it ensures a golden-brown finish to the chicken. Other oils like canola or peanut oil can also be employed for frying.
Trust me, making this Buttermilk Fried Chicken is way easier than you’d think! Let’s get started. Alright, grab a big bowl. Pour in the buttermilk, toss in the eggs, paprika, hot sauce, a pinch of salt, and some pepper. Whisk it all up. Oh, and don’t forget the baking powder and soda! It’s gonna give our chicken that perfect crunch. First off, give your chicken a good rinse and pat them dry with some paper towels. Now, lay out a dish and fill it with flour. Now, take each chicken piece, coat it in the flour, dunk it in the buttermilk mixture, and then back into the flour. Yeah, double-dipping! That’s our secret to an extra crispy crust. Pour enough vegetable oil into a skillet or Dutch oven, about an inch deep. Heat it up till it’s around 350°F. You can test if it’s ready by dropping a tiny bit of flour in – if it sizzles, you’re good to go! Time for the fun part! Place a few chicken pieces into the hot oil, but give them space—think of it like they’re sunbathing. Fry one side till it’s golden, which is about 7 minutes, then flip them over for another few minutes. Remember, we’re aiming for a perfect 165°F inside. Once they’re gorgeously golden, place them on a plate with some paper towels. Let them chill for a bit (about 10 minutes) – they’ve been through a lot! After that, dig in and enjoy your masterpiece.
Storage
To store leftover buttermilk fried chicken, first let it cool completely to room temperature. Once cooled, transfer the chicken to an airtight container or wrap it securely in aluminum foil or plastic wrap. It can then be stored in the refrigerator for up to 3-4 days. If you’re planning on keeping it longer, you can freeze the fried chicken. Place the cooled chicken pieces on a baking sheet, making sure they’re not touching, and freeze for about an hour. After they’re frozen, transfer them to freezer bags, removing as much air as possible, and they should keep well for up to 3 months. When you’re ready to enjoy them again, reheat in the oven to regain that crispy texture.
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