Crispy Buttermilk Fried Chicken



Number of servings: 8

Per Serving370 calories

Fat22 g

Carbs28 g

Protein16 g


Ingredients :

  • For the buttermilk soak
  • 1 cup buttermilk
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp granulated garlic
  • 1/2 tsp cayenne
  • 1 pound of boneless skinless chicken thighs
  • For the dredge
  • 2 cups of all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cornstarch
  • 2 tsp kosher salt
  • 1 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp granulated garlic
  • 1/2 tsp cayenne
  • canola oil for frying

Instructions :

  1. Combine the buttermilk and all of the spices in a large bowl and mix to combine. Place the chicken in the bowl, making sure every piece is coated, and refrigerate overnight.
  2. Heat the canola oil to 350 degrees in a large skillet or dutch oven. If using a skillet, be careful not to fill more than half way.
  3. While the oil is heating, dredge the chicken in the flour mixture shaking off any excess. Once the oil is hot, fry the chicken until the internal temperature is 165 degrees (about 8-10 minutes).
  4. Serve with hot sauce.



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