𝐁𝐞𝐭𝐭𝐞𝐫 𝐭𝐡𝐚𝐧 𝐊𝐅𝐂 𝐅𝐫𝐢𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 | 𝐂𝐫𝐢𝐬𝐩𝐲 𝐁𝐮𝐭𝐭𝐞𝐫𝐦𝐢𝐥𝐤 𝐅𝐫𝐢𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 | 𝐌𝐚𝐝𝐞 𝐅𝐫𝐨𝐦 𝐒𝐜𝐫𝐚𝐭𝐜𝐡

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Combine milk and lemon juice in a bowl to create a buttermilk marinade.

Add hot sauce, garlic powder, onion powder, Himalayan sea salt, paprika, and white pepper to the buttermilk mixture and mix well.

Season the chicken with the same seasonings used in the marinade.

Massage the seasonings into the chicken thoroughly.

Submerge the chicken in the buttermilk marinade and refrigerate for at least 1 hour, preferably overnight.

Prepare the flour mixture by combining flour, baking powder, baking soda, garlic powder, onion powder, paprika, and black pepper in a bag.

Seal the bag, removing as much air as possible, and shake to mix the ingredients.

Remove the chicken from the marinade and place 2-3 pieces in the flour bag, shaking gently to coat.

Let the coated chicken sit on a cooling rack over a plate while heating the oil.

Heat oil in a cast iron pot until bubbling.

Add chicken to the hot oil in batches, ensuring not to overcrowd the pot.

Fry heavier pieces for about 20 minutes and lighter pieces for 10-12 minutes, turning as needed.

Check doneness by piercing near the bone; juices should run clear.

Let the fried chicken rest after removing from the oil to prevent drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens