Description
The ultimate Buttermilk Fried Chicken with juicy, tender meat and a perfectly seasoned, crispy golden crust. Marinated in buttermilk and coated in a flavorful spice blend for classic Southern-style comfort food.
Ingredients
- 8 pieces bone-in, skin-on chicken (thighs and legs)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1½ tsp garlic powder
- 1½ tsp paprika
- 1½ tsp onion powder
- 1½ tsp salt
- 1½ tsp dried thyme
- 1½ tsp dried basil
- 1 tsp black pepper
- 1 tsp dried mustard
- 1 tsp cayenne pepper
- 1 tbsp baking powder
- ½ tsp paprika
- 4 cups vegetable oil (for frying)
Instructions
- Season chicken with salt, pepper, garlic powder, dried mustard, and paprika.
- Pour buttermilk over chicken and mix until fully coated.
- Cover and refrigerate at least 1 hour or overnight for best flavor.
- In a bowl, mix flour, baking powder, and all remaining spices.
- Heat oil in a deep pot to 340°F (170°C).
- Dredge chicken in flour mixture, coating well.
- Fry in batches 15 minutes, turning occasionally until golden and cooked through (170°F internal temp).
- Drain on a wire rack to keep crispy.
Notes
- Marinate overnight for maximum tenderness.
- Keep oil temperature steady for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Fried
- Cuisine: Southern American