Classic Buttermilk Fried Chicken Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal gives a crunch.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken leg pieces

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs are leaner, while drumsticks are often cheaper.

Whisk together the buttermilk with 1 tablespoon ground black pepper and 1 tablespoon seasoned salt.

Add the chicken to the seasoned buttermilk and completely coat the chicken.

Cover the bowl with plastic wrap and refrigerate for at least 12 hours.

Whisk together the self-rising flour with the remaining 1 tablespoon ground black pepper and 1 tablespoon seasoned salt.

Heat the vegetable oil in a large skillet until it reaches approximately 325 F.

Remove the chicken pieces from the buttermilk one at a time and coat them in the flour mixture, pressing the flour onto the skin of the chicken.

Add the chicken to the hot oil in one even layer and fry for 5 minutes.

Cover the skillet with a lid and continue frying for 10 minutes, maintaining a temperature of about 325 F.

Turn the chicken and continue frying until the internal temperature reaches 165 F, about 15 more minutes. The breasts will take longer than the remaining pieces, so make sure to check each piece.

Remove the chicken from the oil and drain on a paper towel–lined plate.

Allow to cool slightly, and then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens