Buttermilk Fried Chicken - Poulet frit au babeurre

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.

Marinate chicken leg pieces in buttermilk for at least 2 hours or overnight in the refrigerator.

In a large bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and baking powder.

Remove chicken from buttermilk and let excess drip off. Dip each piece into the flour mixture, ensuring it's fully coated.

In a deep skillet or fryer, heat vegetable oil to 350°F until shimmering.

Carefully add chicken leg pieces to the hot oil, being cautious of splatter.

Fry chicken in batches, avoiding overcrowding, for about 12-15 minutes until golden brown and cooked through.

Use a meat thermometer to check that the internal temperature reaches 165°F.

Remove chicken from oil and place on a wire rack to drain excess oil.

Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Serve hot with your choice of sides.

Cooking Techniques

Spice Level:

Allergens