Fried Chicken Recipe (Buttermilk)

flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

buttermilk

🥗Healthier: low-fat yogurt

Low-fat yogurt can provide similar tanginess with fewer calories.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

Remove the wings from the chicken by cutting at the joint.

Take off the drumsticks.

Remove the back from the breast and separate it into two halves, taking off some ribs.

Cut the breast in half for smaller pieces.

Sprinkle 2 teaspoons of salt, 2 teaspoons of poultry seasoning, 1 teaspoon of white pepper, 1 teaspoon of black pepper, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of smoked paprika, 1 teaspoon of celery seed, and 1 teaspoon of cayenne pepper on the chicken.

Make sure all the chicken is covered with the seasoning.

Add buttermilk to the chicken and mix to ensure it's all covered.

Cover the chicken and refrigerate for a minimum of 4 hours, preferably 6 hours.

After marinating, drain the chicken in a colander to remove excess buttermilk.

Dredge the chicken in flour and place it on a sheet pan.

Heat oil to 350°F (175°C) but note that it may overshoot.

Start frying with the wings and drumsticks first.

Monitor the oil temperature, which may drop when adding chicken.

Once the first batch is done, remove it and place it on paper towels to drain excess oil.

Continue frying the next batch of chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens