American
Buttermilk Fried Chicken
Crispy on the outside, juicy on the inside, and seasoned all the way through. This buttermilk fried chicken hits every single time.
Ingredients
For the Chicken
- 2-3 lbs chicken drumsticks and thighs
- 1 quart buttermilk
- 3 tbsp hot sauce
- Neutral oil for frying (canola works great)
Seasonings (for chicken and flour)
- Salt
- Black pepper
- Adobo seasoning
- Sazón
- Chicken bouillon
- Garlic powder
- Onion powder
- Paprika
- Cajun seasoning
For the Dredge
- 2 cups all-purpose flour
- ¼ cup cornstarch
- Same dry seasonings as above
Instructions
- 1
Pat the chicken completely dry. Season generously on all sides with salt, pepper, adobo, sazón, chicken bouillon, garlic powder, onion powder, paprika, and Cajun seasoning.
- 2
In a large bowl, combine buttermilk and hot sauce. Add the seasoned chicken, mix well, cover, and refrigerate for at least 2-3 hours or overnight.
- 3
In a separate bowl, combine flour and cornstarch. Season with the same dry spices and mix well.
- 4
Remove chicken from buttermilk, letting the excess drip off. Dredge thoroughly in the seasoned flour, pressing to adhere. Let the coated chicken rest for 10-15 minutes — this helps the coating stick.
- 5
Heat neutral oil to 375°F in a deep pot or Dutch oven. Fry chicken in batches for 15-17 minutes, turning occasionally, until deeply golden brown and cooked through (165°F internal).
- 6
Transfer to a wire rack or paper towels. Let rest briefly before serving.
Tips
The overnight marinade makes all the difference — that buttermilk tenderizes the meat and helps the seasoning penetrate. Don't skip resting the dredged chicken before frying; it helps the coating set so it doesn't fall off in the oil.